At this time of year it is always great to have some homemade broth in the freezer for a quick and light meal or to add as a base for a more nourishing soup. This recipe has been shared with us by our newest recipe contributor, Naturopathy student Nat Russell. Nat is a passionate foodie who shares simple and inspiring recipes on her own blog, Glow with Nat Russell. We look forward to testing this one out..


  • 1 x small leek
  • 1 x large onion
  • 2 x medium carrots
  • 2 x celery stalks (leave some leaves on)
  • 1 x tablespoon apple cider vinegar
  • 1 x large tablespoon coconut oil
  • 5 cm knob of ginger, sliced
  • 5cm knob of fresh turmeric, sliced
  • 1 x teaspoon dulse flakes (or other sea vegetable)
  • 5 x black peppercorns
  • 2 x bay leaves
  • 1 teaspoon quality salt
  • 2 1/2 litres filtered water


  1. Wash all your vegetables well and cut into chunks.
  2. Place all the ingredients in a slow cooker.
  3. Set on low and allow the broth to cook for around 8 hours or overnight
  4. Strain the liquid from the vegetables and whilst it is still hot, pour into jars, sealing tightly.
  5. Allow to cool before storing in the fridge.

Note: If you don’t own a slow cooker, you can do this in a large stock pot on a stove top, simmering the ingredients for 3-4 hours.

Read more at: Affordable Wholefoods Blog

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