Winter Vegetable Broth - Cook For Your Life- anti-cancer recipes
Winter Vegetable Broth
Servings: 6
Prep time: 15

If you can turn lemons into lemonade, then you can transform your veggies that are no longer pretty enough to use on their own into a golden, hearty Winter Vegetable Broth. This way, they won’t go to waste, nor will their nutrients, and you will have a couple of quarts of delicious, nourishing vegan broth to add to all your soups.


  1. Combine all ingredients in a stockpot. Bring to a boil, then simmer for at least 2 hours.
  2. Strain the broth, discarding or reusing the vegetables. Taste the broth for salt then serve as is, or use in other soups. Makes 5 cups.


  • 2 medium carrots, quartered
  • 1 medium onion, quartered
  • 1 celery stalk, quartered
  • 1 small fennel bulb, quartered
  • 1 medium parsnip, quartered
  • 8 cloves of garlic, peeled and left whole
  • 2-inch piece of ginger, peeled
  • 8 sprigs of parsley
  • ½ teaspoon of peppercorns
  • 2 cloves
  • 1 dried bay leaf
  • ½ teaspoon ground turmeric
  • Salt, to taste
  • 2 quarts (8 cups) of water

Nutritional Information


2 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


1 g


0 g


0 g


0 g


52 mg

*per serving

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Ann's Tips and Tricks

If throwing the soup veggies away goes against the grain, try pureeing them with some of the broth for a smooth vegetable soup. Filter out the whole spices and bay leaf before you start, and check for salt when you’re done.





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