Vegetable Broth

After my last blog entry about bone broth, I realized that I left my non-animal protein eaters out of the picture.

I do feel that bone broth offers healing benefits that cannot be obtained otherwise, but I also completely respect someones choice to not eat meat.

Here’s a simple veggie broth recipe that can be used throughout the cold months to balance and revitalize.


  • It’s alkalising

  • It’s mineralising

  • It helps flush toxins from your system

  • It helps regulate blood pressure

  • It supports and nourishes the kidneys and adrenals

  • It’s a great source of hydration, including for the skin

  • It contains nutrients which boost immunity

  • Provides Beneficial Probiotics.

  • Helps Improve Digestion.

  • Has Positive Effects on Blood Pressure.

  • Has Anticancer Effects.

  • Good Source of Nutrients — Including Copper, Manganese and Vitamin K.


4 quarts of filtered water

4 carrots chopped

4 scrubbed potatoes

4 chopped celery stalks

4 cloves garlic

1-2 piece kombu seaweed

1 bunch parsley

Any juice pulp or veggie scraps you want to use/get rid of.

Miso Master white miso (organic, gluten free, non gmo).


Peel the potatoes. Use the potato for something at the restaurant. Place the potato peelings, carrots, celery, garlic, seaweed and additional veggie scraps you want to use in large pot of filtered water. Bring to a boil. Reduce heat and simmer for 30 min. Add parsley and simmer for 5 more minutes. Strain the broth. Stir in miso paste to taste. Start slow so you don’t add too much. Allow to cool. Store in freezer if not used within one week.

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