• 3 medium onions  
  • 5-6 carrots 
  • ¼ Pumpkin- take skin off
  • 1 large sweet potato
  • 4-5 celery sticks
  • 4 garlic cloves, smashed and peeled
  • Half bunch fresh parsley leaves and stems or just use the stems
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon sea salt, optional
  • 12 cups water, preferably filtered


  1. Peel onions and roughly chop into large chunks. Scrub carrots, sweet potato, pumpkin and celery clean and cut roughly into small cubed chunks.
  2. Place all the vegetables into a tall stockpot.
  3. Add the parsley, thyme, bay leaves, and salt.
  4. Cover with 11 cups of water. Bring to a boil, then reduce to a simmer. Cook, partially covered, for 2-3 hours.
  5. Strain broth and use immediately, refrigerate up to 3 days or freeze up to 3 months. When using, taste the broth and adjust the seasoning with additional salt and cayenne pepper.

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