- Makes 3 quartsServings
- 6 large carrots, peeled and cut into large chunks
- 2 large parsnips, peeled and cut into large chunks
- 2 medium sweet potatoes, peeled and cut into large chunks
- 1 large red onion, skin on, cut into large chunks
- 1 large daikon radish, cut into large chunks
- 2 cups shiitake mushrooms
- 4 garlic cloves, skin on, crushed
- 2 tablespoons dulse flakes, optional
- 2 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- 12 cups water
- Sea salt and freshly ground black pepper
- In a large stockpot, combine the carrots, parsnips, sweet potatoes, onion, daikon radish, mushrooms, garlic, dulse (if desired), thyme, and parsley. Add the water and bring to a boil over high heat.
- Reduce the heat to low, cover loosely, and simmer for 2 to 3 hours. Strain through a fine-mesh sieve and season with salt and pepper to taste. Reserve vegetables to eat separately as is, or add them to other recipes for sauces and stews. Cool completely and store in a sealed jar in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Toss-ins to add flavor to broths: soy-free chickpea miso paste, kombu seaweed, nori seaweed, Himalayan pink salt, sea salt, flavored sea salts, bean sprouts, bok choy, toasted sesame seeds, leafy green carrot tops, mushroom stems, pulp from juicing carrots, and green veggies such as celery.