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Restoration Broth

This broth is a beautiful veggie broth to have on hand all year long in the freezer. Though store-bought broth is convenient, I find that it lacks the flavor and depth of at-home broth so when you have a little bit of time to throw together a big batch and portion some out for the freezer, your future self will thank you! Try this broth anywhere a recipe calls for water or broth is a savoury soup or stew and make prior to cooking the Red Lentil and Sweet Potato Stew from the BMS Restore menu!

Restoration Broth


  • 1 lb / ½ kg yellow or white onions
  • 1 head garlic
  • 1 lb / ½ kg carrots
  • ½ head celery
  • 2 large sweet potato
  • 3.5 oz / 100g spinach
  • 1 large bunch parsley
  • 1 Tbsp. sea salt
  • 1 tsp. cracked black pepper
  • 12 cups / 2 ¾ L filtered water


  • Place all ingredients except for spinach and parsley in a large stock pot, bring to a boil, reduce heat, cover, and let simmer for at least 25 minutes, ideally 1 hour or more.
  • Add spinach and parsley, let simmer for 5 – 10 minutes. Strain liquid for your broth needs and reserve veggies to add to another soup, stew, or make a pureed veggie soup!
  • Let the broth cool, store in the fridge for up to a week and make sure to freeze any leftovers!


Makes 9 cups / just under 2 liters