A vegetarian/vegan option for bone broth that offers just as many gut healing properties.  Note this broth is suggested to be used only if you have a known allergy/sensitivity to beef (Alpha-Gal/MMA), a sensitivity to Chicken or you wish to maintain a vegan/vegetarian diet while repairing your gut.

Ingredients (these must be organic, non-gmo)

• 1 gallon reverse osmosis or highly filtered water
• 1 large white onion, chopped into slices
• 3 carrots, chopped
• 4 parsnips, chopped (1/4″ slices)
• 4 cloves garlic, chopped into quarters
• 1/2 head green cabbage, chopped
• 1 3-inch piece of ginger root, chopped
• 1 3 inch piece of turmeric root, chopped
• 4 celery stalks, chopped

Ingredients used after the broth is prepared to increase the fat content.

• 1 tsp Coconut Oil
• 1 tsp MCT Oil
• 1 tsp Avocado Oil
• Sea salt to taste

Transfer the appropriate amount of hot vegetable broth into a blender and add the oils and salt/pepper as above.  Pulse to distribute/emulsify the oils into the broth each time before consuming.

Vegetable Broth Cooking Directions

INSTANT POT

• Lightly clean the all vegetables, do not use a soap or scrub them vigorously.  Do not peel any of the items as the skins will both flavor and color the broth.
• Place all vegetable ingredients and fill with water to the max line indicated within the stainless steel pot.
• Secure the pressure lid and venting cap, select SOUP or BROTH, Press MANUAL, increase to HIGH PRESSURE and adjust the time to 90 min.
• When complete, vent the instant pot and strain the broth into another large bowl using a fine strainer to separate the broth from vegetables which are discarded.
• Consume when warm or transfer broth into glass mason jars, allowing to cool to room temperature before placing the lid or refrigerating for later use.

STOVE TOP STOCK POT

• Lightly clean the all vegetables, do not use a soap or scrub them vigorously.  Do not peel any of the items as the skins will both flavor and color the broth.
• Place all vegetable ingredients and water into a large stainless steel stock pot.
• Bring to a low boil, then simmer on low for 90 minutes with a vented cover.
• When complete, vent the instant pot and strain the broth into another large bowl using a fine strainer to separate the broth from vegetables which are discarded.
• Consume when warm or transfer broth into glass mason jars, allowing to cool to room temperature before placing the lid or refrigerating for later use.