While this isn't technically a bone broth, it is still deeply healing and a very suitable alternative for people who don't eat meat.
Mineral-rich vegetable broth is a powerful alkalizing force since it is full of rebalancing minerals and electrolytes. It's also delicious.
Makes: 2.6 litres
Cleanse serving size: 340ml
Preparation: 20 minutes
Cooking: 2 hours and 15 minutes
Ingredients
● 4 large carrots, halved lengthways
● 2 stalks celery, halved
● 1 fennel bulb, sliced into thirds
● 3 large onions, cut in thick slices
● 8 garlic cloves
● 2 courgettes, halved
● 4 shiitake mushrooms, wiped clean and halved
● 1 large parsnip, halved lengthways
● 1 to 2 tbsp extra-virgin olive oil
● 1 tsp sea salt
● ½ tsp black peppercorns
● ½ tsp red peppercorns or red pepper flakes
● 2 bay leaves
● A few sprigs each of flat parsley, oregano, and thyme
● 1 sheet of kombu (see footnote)
Method
● Preheat the oven to 180°C.
● Combine the carrots, celery, fennel, onions, garlic, courgettes, mushrooms, and parsnip in a large mixing bowl. Drizzle the olive oil over them and toss to coat evenly. Arrange the vegetables in a single layer on baking sheets and roast for 30 minutes in the centre of the oven.
● Rotate the veg on the pan and bake for another 30 to 40 minutes. They should be caramelised and brown, but not burnt.
● Transfer the vegetables to a large stockpot. Be sure to add all their juices as well, adding a small amount of water to the hot baking sheet to help loosen any bits that are stuck.
● Cover with 3 quarts of water and add the sea salt, peppercorns and bay leaves.
● Bring the broth to a boil and reduce to a simmer. Add the herbs and kombu. Simmer uncovered for 1 hour.
● Strain out and discard the solids.
● Divide into freezer-safe containers for storage, allow to cool and freeze for up to 3 months, or refrigerate and eat within 5 days.
