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Cleansing Broth

  • yield: Makes 8 cups

Ingredients

  • 1 large chopped onion
  • 6 chopped carrots
  • 1/2 head chopped celery
  • 1 halved head garlic
  • 2 chopped large sweet potatoes
  • 12 cups water
  • 4 cups spinach
  • 1 bunch fresh parsley
  • Coarse salt and freshly ground black pepper

Cook's Note

Store broth up to five days in an airtight container in the fridge or freeze up to three months.

Directions

  1. Step 1

    In a large pot, cover onion, carrots, celery, garlic, and sweet potatoes with water and bring to a boil. Reduce heat and simmer 20 minutes. Add spinach and parsley and simmer five minutes more. Season with salt and pepper. Strain liquid; discard vegetables.

Source
Whole Living, January/February January/February 2013

Reviews (23)

  • 2 Apr, 2014

    Not a review for this recipe, although can't wait to try it out. Just wanted to comment regarding the suggestions for use feeding the veggies to dogs after boiling. Onions are toxic for dogs, so if you are feeding leftover veggies, which is great use, just make sure you remove the onion.

  • 10 Mar, 2014

    I eat the vegetables! I put some good olive oil, salt, pepper, and some pumpkin seeds. Very delicious...in fact, sometimes I make the broth just so I can eat the veggies!

  • 31 Jan, 2014

    Anytime you make broth, be it vegetable or bone, you "discard vegetables". I am unsure what all the fuss is about, you have not wasted them you have cooked them to impart flavour on your broth. Do you feel bad discarding the vanilla bean pod, the fresh rosemary, the cinnamon stick, cloves, etc. from other recipes? Let's not persecute Martha for something that is done in every kitchen all of the world on most likely a daily basis.

  • 22 Aug, 2013

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  • 8 Jul, 2013

    Wonderful and flavorful broth that I will use from now on in lieu of chicken broth. It is a bit time-consuming, but the quantity and quality of the end-product is well-worth the effort. I'm keeping this in my recipe book!

  • 29 Jun, 2013

    Before you do this recipe, make sure you have a really big pot. I got the biggest one I have and couldn't fit all the vegetables in it. :(

  • 9 Apr, 2013

    One other comment....I used a small amount of the leftover vegetables from this soup to put into the Broccoli Soup in lieu of the avocado that it calls for. It didn't take much. That recipe is also wonderful.

  • 7 Apr, 2013

    WOW! I just made this broth. This is so amazing. I normally don't cook, so this was a big deal for me. And the taste....WOW! I can't believe how good this tastes. I added a bit of pepper and I only added a tiny bit of salt, so I was expecting it to be bland. Wow...am I surprised! Oddly, I felt like I was nurturing myself while it was cooking. The aroma reminded me of being at Grandma's house! I can't wait to make the broccoli soup next. I am stunned, and loving every low calorie minute!

  • 11 Mar, 2013

    The aroma from this broth is awesome. I actually did throw the veggies away and after reading these posts about the ideas to save them, I feel bad....

  • 11 Mar, 2013

    The aroma from this broth was amazing. Needs salt to be eaten alone, but in the recipes its fine.

  • 18 Feb, 2013

    Super wasteful if you throw away the vegtables,and the broth itself needs a LOT of salt to taste good. We ended up storing the veggies then heated them up and used salt, pepper flakes and avocado to give it some more flavor (since its mostly boiled sweet potato) there was so much of it that its lasted us 4 days eating it as lunch!

  • 15 Feb, 2013

    Don't throw the vegetables in the garbage, compost them and put the goodness back into the soil.Not at all waste full!

  • 12 Feb, 2013

    This broth is AMAZING. It tastes nothing like boxed/tinned vegetable broth. The sweet potatoes really round out the flavor of the broth...make sure you add enough salt to fill out the flavor. Wonderful recipe!

  • 12 Feb, 2013

    I did the 2012 detox during lent, and will do the same this year... i am PUMPED at the way it is organized, making it so much easier to utilize leftovers. And this Broth looks perfect... I did a lot of work in 2012 and it was worth it for the way i felt. i not only lost 15 pounds of FAT but i lost that feeling of grossness and sluggishness... this is the best way to feel great about your body!

  • 21 Jan, 2013

    great idea to puree the veggies, i just added some of the broth, and it's delicious!!!

  • 20 Jan, 2013

    I couldn't bring myself to toss all those yummy veggies so I pureed them and added water to make a soup. It's not the prettiest color (kind of like pea soup), but really tasty and filling!

  • 17 Jan, 2013

    I made this as part of the 2013 detox. It was a lot of chopping and straining to make a glorified veggie broth. And most of the produce ended up as lunch for my dogs at the end (they love sweet potatoes). Overall, it was a lot of effort for veggie broth that didn't make enough for all the recipes for the week, let alone to "sip on" through the week. I'm sticking with the box stuff from now on.

  • 16 Jan, 2013

    I made this last night. The broth was delicious but I spent about $15 on ingredients (vegis) and a lot of time chopping only to make a mess separating the stock from vegis- and discard vegis. Next time I will just use organic veg stock. Wasn't worth the money and time.
    Good idea but doesn't really work in practice.

  • 16 Jan, 2013

    Geez, people, you do have to use veggies for a veggie broth! No, they didn't need to add "discard vegetables" at the end, but still not something worth getting all up in arms about. When I make veggie broth with good ingredients like this (as opposed to making it with scraps that would otherwise be discarded, which is a great option), I blend all the cooked veggies and some of the broth to make a pureed soup. Waste not want not.

    P.S. Bananie85- Juicing is truly not wasteful.

  • 16 Jan, 2013

    Really WL, all these awesome ingredients for a cleansing broth??? Similar to juicing, which seems so wasteful. Still if you do the cleanse, be mindful. Without having attempted these ideas yet, thoughts for veggie use (after straining broth liquid): fry into a hash (maybe add a little extra potato for more firmness), stir into mashed potatoes, stir-fry with tofu, add to eggs & cheese for veggie pie, add cream for veggie sauce over noodles, add to a savory biscuit recipe, a bit with dog's meal(?)

  • 14 Jan, 2013

    Is there another option to the cleansing broth.....how about a vegetable broth?

  • 12 Jan, 2013

    I agree with suweett that disgarding the veggies at the end is wasteful. Hopefully, enough innovative folks will use the recipe & then do something creative with the veg leftovers (compost at the least). I might try to dehydrate mine and then pulverize it in my blender to make veggie bouillion.

  • 12 Jan, 2013

    I happen to love looking at Whole Living recipes whenever i'm at work and the most recent January edition called for a Cleansing Broth. However, I'm rather surprised at the directions on here that call for you to discard the vegetables after making the broth. Just two editions ago, there were pages of articles talking about food waste and how to use the food in your fridge. Why is there such blatant food waste on a recipe that many people will come to after reading the newest recipes?