Basic Vegetable Broth for Happy Bellies

Ingredients

1 med. sweet potato, cut in 2
2 med. or 4 sm. carrots, remove tops and cut in 2 if carrots large, otherwise leave whole 4 sticks celery, trim off bottom and leave whole
1/2 head cabbage, cut in 2
1 tbsp. each cumin, coriander, and fennel seeds
2 tbsp. olive oil, coconut oil, or ghee
1 tsp. sea or mineral salt
16-20 cups (4-5 qt) spring or filtered water

Instructions

Over medium heat in a 6-8 qt. pot, toast spices in oil for 1 minute or until fragrant. Add water and vegetables. Bring to boil, cover, and simmer on low for the day, overnight, or about 8 hours. You may use an Instant Pot (use the sauté function on low to toast the spices, add freshly boiled water, then set to slow cook for 8 hours) or a slow cooker. Strain and enjoy.

Notes:

Freeze whatever you don’t use in glass NOT plastic (fill mason jars ’til 3/4 full, put on lids loosely, then refrigerate — once chilled, you may freeze, and once frozen — secure the lids. This will protect the glass from extreme temperature changes that cause it to break).