Cleansing Broth

  • Yield: Makes 8 cups
Cleansing Broth

Source: Whole Living, January/February January/February 2013


  • 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


  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.

Cook's Notes

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


Be the first to comment!