"A nourishing vegetable broth made in the slow cooker or on the stovetop...."
INGREDIENTS
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1 small to medium leek, sliced lengthwise and well cleaned (use white and light green parts)
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2 medium carrots
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3 stalks of celery
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2 large or 3 medium whole cloves of garlic, crushed
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1 very small or 1/2 large regular or Japanese sweet potato
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1 cup winter squash (like butternut)
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1/2 a small bunch bunch kale or chard (or a mixture of leafy greens), leaves only
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1/2 cup fresh or 1/4 cup dried shitake mushrooms (or a blend of mushrooms)
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1 handful fresh flat leaf parsley
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1 large piece of kombu (seaweed)
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1 or 2 inch piece of fresh ginger, skin removed and grated
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1 or 2 inch piece of fresh turmeric, skin removed grated (or 1/2 tsp dried ground if fresh is not available)
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1/2 teaspoon fine sea salt
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1/4 teaspoon freshly ground black pepper
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3 quarts/12 cups filtered water
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1 Tablespoon of butter or extra virgin olive oil for serving