When you’re under the weather, nothing is quite as soothing as a hearty homemade soup. It’s never a bad idea to have a good soup recipe in your arsenal of meal ideas, and our Ginger Vegetable Broth is the perfect solution for both sickness and chilly nights. Filled with the goodness of celery, carrots, parsnips, potatoes, kombu, and ginger, this veggie-rich soup releases a delightful aromatic scent that keep your mouth watering for hours! The nutritional benefits of this recipe are plentiful, thanks to the vegetables, but the real star of the show is found in the ginger. Ginger has long been used to treat various ailments, and now modern scientific research has proven ginger to be an anti-inflammatory and anti-cancer agent, an antioxidant, and an anti-nausea compound (1). Ginger may also help inhibit oxidative damage, inflammation, cancer, asthma, dementia, diabetes, ulcerative colitis, cardiovascular disease, and platelet aggregation (1). So the next time you feel under the weather (or are just craving a warm, healthy soup), try out this recipe! We hope you enjoy!
2 yellow onions, rinsed, unpeeled, and cut in quarters
2 leeks, rinsed
6 garlic cloves, cut in half
1 bunch celery, rinsed, with celery hearts
8 carrots, rinsed, unpeeled, and cut in quarters
3 parsnips, rinsed, unpeeled, and cut in quarters
5 red new potatoes, rinsed, unpeeled, and quartered
2 large sweet potatoes, rinsed, unpeeled, and quartered
1 small bunch of parsley, rinsed
1 - 7-8 inch long piece of kombu, rinsed
2 bay leaves
1 - 2½ inch piece of ginger
8 black peppercorns
9 quarts water
¼ teaspoon sea salt
In a 12 quart stockpot, add yellow onions, leek, garlic, celery, carrots, parsnips, red potatoes, sweet potatoes, parsley, kombu, bay leaves, ginger, and black peppercorns. Add water, cover, and bring to a boil.
Once a boil is reached, lower the heat, remove the lid and simmer. Add sea salt, stir, and continue to simmer for 2½-3 hours, or until the broth has a savory flavor.
When done, remove broth from heat and let cool. Strain with a strainer, and serve.
For a light meal, add noodles, whole grains (sorghum or quinoa), kale or spinach. You can sweat the vegetables on a low-medium flame before you add water to the broth to release flavors from the vegetable skins. To save time, place broth in a slow cooker on low for 8 hours. For storage: Cool broth to room temperature, and place in a freezer safe container. Label and date containers broth is stored in.