Use organic veggies when possible + good quality water. Adapt this recipe to any eating plan. #Keto #Paleo #Whole30 ~ it's delicious in any case + packed with nutrients!
5-10unpeeled cloves garlichalved (local, organic when possible)
½bunch fresh flat-leaf parsley or your favouriteI like to add cilantro too
4medium potatoes with skins on ^quartered
2sweet potatoes with skins on ^quartered
2inchpiece of ginger rootoptional
1strip of kombu seaweed **8 inches long
2-3bay leaves
10black peppercorns
4whole allspice or juniper berriesoptional
1tablespoonsea salt
Instructions
Rinse all of the vegetables well, including the kombu**
In a large stockpot, combine all the ingredients, except the salt.
Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours.
As the stock simmers, some of the water will evaporate; add more if needed to keep vegetables covered.
Simmer until the full richness of the vegetables can be tasted.
Add the salt and stir.
Strain the stock.
Compost veggies.
Allow to come to room temperature.
Refrigerate or freeze in 1 cup containers or in ice cube trays
Makes 6 to 7 quarts.
Recipe Notes
^ switch out these veggies if not a part of your 'lifestyle' for some of these: Optional veggies: Cabbage, celery, green beans, zucchini, cauliflower or spinach. For even more flavour + nutrient value, bump up the herbal content and additions: mushrooms (all healing varieties), dandelion leaves, nettles, rapini, garlic mustard or other spring greens ~ use your imagination!