Gut Healing Root Vegetable Broth
Recipe type: GF; Dairy-Free; Gut-friendly; Vegan; Anti-inflammatory
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 quarts (20-24 cups)
I love all the benefits of this soup, but modify as you wish! The focus is on the gut healing properties of the onions, leeks, garlic, sweet potatoes, and mushrooms. Allium is found in onions, leeks & garlic and are natural antibiotic foods useful in the treatment of the gut. (but only if you can tolerate). The antioxidant called, quercetin, in the onion is of great benefit as well as the anti-inflammatory and antimicrobial benefits of the garlic. Also, by using mushrooms (particularly shiitake) in your stock you get a wonderful dose of zinc and immune boosting polysaccharides. All 3 of these ingredients as well as the sweet potatoes have prebiotic fiber excellent for feeding on the healthy gut bacteria. Enough of the science! Enjoy making broths not just for the nutritional value but also to celebrate slowing down and making your own food... which hopefully connects you to past traditions and foods from your own culture. ~ Julie
  • 3-4 carrots, peeled and cut into thirds
  • 3-4 stalks of celery, quartered
  • 5-8 whole shiitake mushrooms, trimmed
  • 2 parsnips, peeled and but into thirds
  • 1 medium beet, trimmed and cut in half
  • 2 small sweet potatoes with skins on, cut into thirds
  • ½ of a large bunch of flat-leaf parsley
  • 1 8" strip of kombu
  • 1 tablespoon shredded burdock root, optional
  • 1 piece (1") fresh ginger, sliced, optional
  1. Rinse the vegetables well, including the kombu (if using).
  2. In a 8-10-quart pot, combine all ingredients.
  3. Fill the pot with filtered water until it covers the veggies well.
  4. Bring to a boil. Remove the lid, decrease the heat to low, and simmer for at least 1-2 hours (or more).
  5. Add more water if the vegetables begin to peek out.
  6. Strain the stock using a large course-mesh strainer.
  7. Save the vegetables for another use (you can puree and freeze in ice cube trays to add to sauces or other soups) OR you can serve with the broth.
  8. Cool to room temperature before refrigerating or freezing.
  9. If you prefer a creamy soup, you can take an immersion blender and puree all ingredients together.
Recipe by JBS Nutrition at