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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This broth, the backbone of many of our soup recipes and an ingredient in many others, was developed with brain health in mind. It includes onions, fennel, parsley, oregano, and rosemary, all of which contain antioxidants, as well as parsnips, which are a good source of folic acid. The recipe uses water as liquid, but you can start with chicken stock or fish stock to make an especially flavorful broth that would be great for sipping on its own. Ingredients:
8 quarts water |
3 carrots, coarsely chopped |
2 white onions, coarsely chopped |
2 celery stalks, coarsely chopped |
2 bulbs fennel, coarsely chopped |
1 parsnip, coarsely chopped |
12 cloves garlic, chopped |
1/4 cup fresh ginger, peeled and chopped |
stems from 1/2 bunch fresh flat-leaf parsley |
1 bunch green onions, green and white parts |
1 stalk fresh lemongrass, cut in half lengthwise |
1 tablespoon salt |
1 teaspoon black peppercorns |
2 cloves |
1 teaspoon dried oregano |
1 teaspoon dried rosemary |
1 bay leaf |
1 teaspoon ground turmeric |
Directions:
1. Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours.
2. Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month.
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