- 1/2 yellow onion, chopped
- 3 cloves of garlic, smashed
- 1/4–1/2 tsp. sea salt (based off of preference)
- 1 small celery root (approx. 1 cup, peeled and chopped)
- 3 large carrots, chopped
- 1 large bunch of parsley
- 1 Tbsp. tomato paste
- 12 c. water
- Make sure that all of your veggies are uniformly chopped but not too small. About 1″ cubes is best.
- In a large pot over medium high heat, saute the onions until fragrant (about 2 minutes). Add the garlic and sea salt and cook another 30 seconds.
- Add the rest of the ingredients into the pot and bring to a boil. If you want to add a bay leaf or 2, fresh herbs of choice, or even leafy greens, do so now. Bring the broth to a boil. Stir gently once and then be prepared to leave it alone for the duration of the cooking time.
- Allow to simmer on low heat for approx. 1 hour. Here is the best part: The longer you simmer the broth, the more the liquid burns off and becomes more concentrated in flavor. This is where you decide what you like. If the broth has cooked off too much for your liking, you can always add more water at the time. Easy!
- Strain the broth through a fine-mesh strainer and keep in an air-tight container. Allow to cool down and then refrigerate.
This will keep in your fridge for up to two weeks. Be sure to shake it up before you use it.
- Serving Size: 1 cup
- Calories: 30
- Sugar: 1.9g
- Sodium: 90mg
- Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0.5g