This immune-boosting broth is packed with nourishing nutrients that are gentle on an upset stomach. Onions, carrots, celery, and potatoes create a vitamin-rich base, while garlic, kale, and parsley add an extra dose of antioxidants and minerals. Warm and comforting, this broth is warm and soothing to sip on when you’re feeling queasy.

• 2 large onions, quartered 

• 4 carrots, roughly chopped 

• 4 celery stalks, roughly chopped 

• 2 large potatoes, quartered 

• 1 bunch of parsley 

• 1 bunch of kale or spinach 

• 1 cup of mushrooms, roughly chopped 

• 1 tomato, quartered 

• 2 cloves of garlic, halved (optional) 

• 1 piece (about 2 inches) of kombu (optional for extra minerals) 

• 2 bay leaves 

• 1 tablespoon apple cider vinegar 

• 2 teaspoons sea salt 

• 1 teaspoon black peppercorns 

• 12 cups water 

1. Prepare the Vegetables: Wash all the vegetables thoroughly. There is no need to peel them unless you prefer to. Roughly chop the vegetables into large pieces.

2. Combine Ingredients: In a large stockpot, combine all the vegetables, kombu (if using), bay leaves, apple cider vinegar, sea salt, and peppercorns. Add the garlic (if using).

3. Add Water: Pour in the water, be sure the vegetables are fully submerged. You can add more water if necessary.

4. Bring to a Boil: Place the pot over medium-high heat and bring it to a boil. Once it reaches a boil, reduce the heat to low.

5. Simmer: Cover the pot with a lid and let it simmer for at least 2 hours. For richer flavor, you can simmer it for up to 4 hours. Stir occasionally and add more water if needed to keep the vegetables submerged.

6. Strain the Broth: After simmering, remove the pot from the heat. Strain the broth through a fine-mesh sieve or cheesecloth into another large pot or bowl. Press down on the solids to extract as much liquid as possible.

7. Cool and Store: Let the broth cool to room temperature. Once cooled, transfer it to airtight containers. The broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

This mineral-rich veggie broth can be used as a base for soups, stews, and sauces. It can also be enjoyed on its own as a nourishing and hydrating drink.

• Variations: Feel free to add other vegetables you have on hand, such as zucchini, leeks, or sweet potatoes.

• Herbs and Spices: You can customize the flavor by adding fresh herbs like thyme, rosemary, or basil.

• Nutrient Boost: Adding seaweed like kombu, not only enhances the mineral content but also adds a subtle umami flavor.