Anti inflammatory
vegetable broth
Ingredients:
3 carrots washed, and cut into cubes,
3 zucchini washed and cut into small cubes,
1 cup of fresh broccoli washed and cut into pieces,
5 stalks of celery washed and cut into small pieces
6 glasses of filtered water.
Instructions:
Place all the vegetables in a large pot (You can add additional vegetables of your choice).
Add water.
Cover, bring to a boil and then cook on low heat for about 45 minutes.
Remove from the heat and pass the liquid through a strainer into a large bowl.
Let the stock cool and then divide it into small serving portions in jars or storage boxes. The stock can be frozen and used in stews, sauces and soups.
*You can eat the vegetables in the stock or use them for other dishes for another 2-3 days after cooking the stock.
