Author: Whole Living
- 1 large onion, chopped
- 6 carrots, chopped
- ½ head celery, chopped
- ½ head garlic
- 2 large sweet potatoes, chopped
- 4 cups spinach
- 1 bunch parsley
- coarse salt
- freshly ground pepper
- In a large pot, cover the onion, carrots, celery, garlic and sweet potatoes with 12 cups water and bring to a boil.
- Reduce heat and simmer 20 minutes.
- Add spinach and parsley and simmer 5 minutes more.
- Season with salt and pepper.
- Strain liquid, discard vegetables.
- Store broth up to 5 days in an airtight container in the fridge or freeze up to 3 months.
Recipe by Raisin & Fig at https://www.raisinandfig.com/cleansing-vegetable-broth/
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