Cook: 2 hours 15 minutes

Serves: Makes 2.6 litres (serving size 340ml)

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.

Method

Topics:

Ingredients

Name: Roasted Vegetable Broth
Prep time: 20 min
Cook time: 2 min
Yield: Makes 2.6 litres (serving size 340ml)
Ingredients: 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 (see footnote)

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 (see footnote)