Detox Broth
A vegetable based broth designed to aid in digestion and taste good. There really isn’t much to this recipe from an instructions standpoint. I’m sure we could complicate it with lots of steps and timing, but that’s really not necessary in this case.
  1. Roughly chop all of the ingredients and combine in one large pot.
  2. Cover the chopped vegetables in 10 cups of water. Bring the ingredients to a boil then reduce to a simmer for 60 minutes.
  3. The vegetables will have lost much of their color and will be extremely soft when the broth is ready. At this point, a few cups of water will have cooked off, so you can add more water and continue to boil, or call it good and move on to the next step.
  4. It’s now time to separate the vegetables from the broth. I send it all through a colander first to separate the large vegetables from the broth. I then send the broth through a sieve with cheese cloth to remove a lot of the vegetable fiber that comes through the colander holes. You only need to do this if fiber from certain vegetables bothers you. You can also reduce the amount of fiber in your broth by cutting back on the cooking time. The longer you simmer, the more the vegetables break down and the more fibers you up drinking.
  5. Pour the broth into some form of storage vessel and you are all set. I like to use 8 and 16 ounce canning jars. You can freeze the broth or just store it in the refrigerator if you plan to drink it in the next 5 days.
Recipe Notes
You’ll notice that my broth is pink. That’s because I use purple kale and tomatoes, which make it that color. If you have a sensitive stomach, I suggest you omit anything form the cabbage family.

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