This broth is warming liquid gold that you can sip all day long. Sometimes it can seem like a lot of effort to make broth, especially when you’re looking at all those beautiful vegetable scraps that get left over at the end. This recipe contains a bonus coconut curry recipe that you can make out of those leftovers so everything gets put to use. Check it out in the Tips. As an alternative, you can blend the broth with the vegetables for a pureed soup.

1 bunch celery, diced

6 carrots, diced

1 winter squash (such as butternut), cubed

2 yellow onions, diced

1 inch ginger root, peeled and minced

1 inch turmeric root, peeled and minced

1 cup peeled and sliced burdock root

1 cup loosely packed cilantro

6 garlic cloves, peeled

12 cups water

Place all the ingredients in a large stock pot. Cover the pot and bring the water to a boil over high heat, and then reduce the heat and simmer for at least 1 hour and up to 4 hours. Strain and enjoy as a warm, nourishing broth any time of the day.

TIPS:

• This recipe may also be enjoyed as a chunky vegetable soup by leaving the vegetables whole within the broth.

• Make a large batch of this broth and freeze the leftovers for use throughout the week. Try freezing the broth in an ice cube tray for easy thawing later.

• After the broth is strained away, use the leftover veggies to make an indulgent curry soup to share with loved ones. Just return the pot to the heat and stir in 2 cups of coconut milk, 2 teaspoons of yellow curry powder, 1 tablespoon of maple syrup, and 1 teaspoon of sea salt. Cook until everything is warmed through and combined, and then use an immersion blender to partially blend the veggies and make a thick, yellow curry soup. Enjoy!