Serves 4 to 6
This broth was a savior to me during a 3 week all vegetable and fruit “break” I did in the beginning of the year. The warmth of the broth is delicious in the winter, and the cornucopia of fresh vegetables that are boiled for several hours, means that it is chock full of vitamins and flavor. It’s so good that while the “break” is over, I plan to make the broth an ongoing part of my winter repertoire.
Ingredients:
3 to 4 cups cubed winter squash such as butternut, delicata, acorn, etc., plus seeds from squash (you will soak this before you chop it)
2 cups cubed yams (you will soak this before you chop it)
4 to 5 new red potatoes
4 beets
5 carrots
1 to 2 onions, sliced
8 cups purified water (I use double this, so 16 cups)
1/2 cup wakame or hijiki (I sometimes leave this out)
2 tablespoons flax seeds
4 beet green leaves
3 dandelion green leaves
3 swiss chard or kale leaves (i often use whatever greens i have, not limiting to what is here)
Instructions:
Soak the winter squash, yams, beets, potatoes, and carrots in water to cover for 15 minutes, with the skins intact.
Drain and cut the soaked vegetables and the onions into chunks.
Combine with the water and bring to a boil.
Reduce the heat and simmer 2 to 3 hours (I boil for 2 hours).
Add the wakame or hijiki (if using), flax seeds, and greens, and simmer for an additional 30 minutes.
Strain. Divide into jars and keep in refrigerator.
Drink warm. Yum.
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