Boost your powers with this nutrient brimming belly warmer for the winter ahead. Provided courtesy of Jana Brunclikova - Founder of The Secret Kitchen.


  • 4 quarts filtered water
  • 2 carrots or a bunch of ends
  • 1 onion, or several tops and bottoms
  • 3 stalks of celery
  • 2 cloves of garlic
  • Parsley stems
  • Cabbage core
  • Cauliflower core
  • Kale or collard stems
  • 1 inch of turmeric root
  • 1-3 cloves garlic, to taste
  • Black pepper, to taste
  • Celtic salt, to taste


  • 6-8 Quart Stock pot with lid
  • Knife
  • Cutting board
  • Fine mesh filter
  • Canning funnel
  • 3-4 quart canning jars with lids


  1. Trim any rotten or old bits off the vegetables, stems and ends. Dispose of these. No rotten or mouldy veggies in the stock!
  2. Chop all the good bits coarsely
  3. Add chopped veggies and spices to your stock pot
  4. Cover with water (about 4 quarts)
  5. Bring to a boil for 20 minutes
  6. Turn down to simmer. Simmer for several hours on low, partially covered
  7. Filter into clean quart mason jars
  8. Cover, label and cool. Refrigerate and store in the refrigerator. Use within 10 days

You can scale the recipe up or down to make as much broth as you want. Change the vegetables with seasonal availability.

How to Use This Healing broth liquid:

  • Drink it straight; warm broth is delicious
  • Use it for any soup
  • Us it to pan-sauté vegetables for added flavour and to cut down on fat
  • Add a cup (as part of the water called for) to boost the flavour when cooking rice, quinoa or kitchari

Follow @thesecret_kitchen | @maurieandeve