ROASTED VEGETABLE BROTH
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
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 (
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. Kombu is a form of dried seaweed used in Japanese cooking and available from health food stores or Japanese grocers