Gut-Healing Vegetable Broth

This isn't just background broth, it's built specifically to support your gut. Garlic and leek release their prebiotic inulin into the liquid as it simmers, kombu seaweed adds its own prebiotic compound, ginger keeps digestion moving, and turmeric brings anti-inflammatory support. Use it as a soup base, cook your grains in it, or just sip it warm on its own on a day you need something gentle.

Ingredients

• 2 leeks, roughly chopped (green tops included)
• 1 whole head garlic, halved crosswise
• 4 medium carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 1 large onion, quartered
• 5cm fresh ginger, sliced
• 1 tsp turmeric
• 1 sheet dried kombu seaweed
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 1 tsp black peppercorns
• Small bunch parsley stalks
• 10–12 cups cold water · Salt to taste

Instructions

1. Add all vegetables, garlic, ginger, kombu, apple cider vinegar, bay leaves, peppercorns, and parsley to a large stockpot. Cover with cold water.
2. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Add turmeric and stir.
3. Simmer uncovered for 1 hour, skimming any foam in the first 15 minutes.
4. Strain through a fine-mesh sieve, pressing vegetables to extract all liquid. Discard solids. Season with salt.
5. Cool completely before storing. Keeps 5 days in the fridge, 3 months frozen.

Nutrition Facts (per cup)

Freeze it in ice cube trays for an easy way to add gut-friendly flavor to any dish, one cube at a time.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.