Broth is the foundation for many leaky-gut diet plans. While bone broths are known to be the staple, there is a place for vegetable broths as well.
Ingredients
garlic cloves (5), unpeeled and chopped
carrots (5, whole), unpeeled and chopped
celery stalks (5), chopped
2 bay leaves
yellow onion (1), unpeeled and chopped
1 sweet potato, unpeeled and chopped
leek (1/2), cut into thirds
fresh flat-leaf parsley (1/2 bunch), chopped
½ (3/4-ounce) package fresh rosemary
14 cups water
1 teaspoon salt
Instructions
Combine the garlic, carrots, celery, bay leaves, onion, sweet potato, leek, parsley, cilantro, rosemary, water, and salt in a large soup pot. bring to a boil over medium-high heat, then reduce the heat to a simmer, cover, and cook for 4 hours.
Strain the broth into another pot or a storage container, an discard the solids. Season with salt.
Notes
Instructions for Instant Pot Vegetable Broth If you have an 8-quart multi-cooker (Instant Pot), you can really speed up this process. Combine all the ingredients in the pot, cover, and seal. Using the “Manual” function, cook on High for 30 minutes. Leave the broth to sit for 1½ – 2 hours. Strain the broth into another pot or a storage container, and discard the solids. Season with Salt.