Warming Vegetable Broth

Ingredients

• 2 carrots, chopped

• 200g butternut squash, cubed

• 1 whole leek, sliced

• 1 onion, sliced

• 2 celery stalks, chopped

• 2 thumbs fresh ginger, sliced thick

• 2 cloves garlic, crushed

• 10 parsley stems

• 1 very small strip kombu (about 1–2 cm)

  (or omit if iodine intake already high)

• 1 bay leaf

• ½ tsp turmeric powder or 1 slice fresh turmeric

• 10-20g dried shiitake mushrooms

• 8 black peppercorns

• ½ tsp fennel seed, lightly crushed

• ½ tsp coriander seed, lightly crushed

• 1 cardamom pod, lightly crushed

• 2 tbsp adzuki or mung beans

• tsp ghee

• tsp pasteurized apple cider vinegar

• 1 slice dried lotus root (optional)

• 1 slice dried Chinese yam (optional)

• 1–2 small pieces dried tangerine peel (optional)

• 2.5 litres water

Method

1. Rinse all the ingredients well.

2. Add everything to a large pot with 2.5 litres of cold water.

3. Bring to a gentle boil, then reduce to a low simmer.

4. Simmer uncovered or partially covered for 2-3 hours.

   Alternatively place everything in a slow cooker on low for 8-10 hours.

5. Strain if using as broth, or keep solids if using as soup base.

6. Season lightly with salt after cooking if desired.