A soothing, vitamin-rich broth for sipping or building easy, cozy bowls. Ingredients (Makes ~8 cups)
- 2 large carrots, roughly chopped
- 2 parsnips, roughly chopped
- 1 medium sweet potato or 1 small golden beet, cubed
- 1 small onion, quartered
- 4 cloves garlic, smashed
- 1 thumb-sized piece of ginger, sliced
- 1 thumb-sized piece of turmeric, sliced (or 1 teaspoon ground turmeric)
- Zest of 1 lemon
- Zest of 1 orange
- 1 strip of orange peel (optional, for extra brightness)
- Juice of ½ lemon
- 1 bay leaf
- A handful of fresh herbs: parsley stems, thyme, or rosemary
- 8–10 cups water or vegetable broth
- 1 teaspoon sea salt, more to taste
- Freshly cracked pepper
- Optional boosters:
- 1 tablespoon apple cider vinegar
- A small piece of kombu (for minerals)
- 1 teaspoon honey (to balance acidity)
Instructions
1. Build your flavor base
Add the carrots, parsnips, sweet potato/beet, onion, garlic, ginger, turmeric, lemon zest, orange zest, bay leaf, and herbs to a large pot.
2. Add water + simmer
Pour in 8–10 cups of water (or a mix of water and broth).
Bring to a boil, then reduce to a gentle simmer for 45–60 minutes, until the broth is fragrant and golden.
3. Brighten + strain
Turn off heat. Add the lemon juice, apple cider vinegar if using, and taste for salt.
Strain through a fine mesh sieve into a clean pot.
4. Finish the broth
Season with more salt, pepper, or citrus until it tastes lively and comforting.
Add honey if you want a touch of warmth.
Serving Suggestions:
Sip it warm
Pour into a mug and enjoy as a morning or evening ritual—especially wonderful with:
- A slice of toasted sourdough
- A drizzle of olive oil
- A sprinkle of chili flakes or fresh herbs
Build a cozy bowl
Use as a base for:
- Steamed winter greens
- Cooked quinoa or rice
- Shredded chicken
- Roasted vegetables
- Dumplings or noodles
- Soft-boiled eggs
It becomes an instant, nourishing winter meal.
Storage
- Keeps for 5 days refrigerated.
- Freezes beautifully for up to 3 months (freeze in jars or silicone cubes)
Read more about parsnips in our Parsnips 101 Guide
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