The collagen in bone broth is wonderful for healing your gut and stopping inflammation. It is possible to follow the bone broth diet if you are a vegetarian. This immunity-building vegetable broth pulls all the amazing nutrients out of fresh vegetables and delivers them straight to your cells–detoxing your body from the inside-out.

Prep time: 15 min • Cook time: 2 hr, 15 min • Yield: 6 servings

Ingredients

• 6 unpeeled carrots, scrubbed and roughly chopped
• 8 stalks celery, including leafy part, roughly chopped
• 2 unpeeled onions, roughly chopped
• 2 unpeeled large sweet potatoes, scrubbed and quartered
• 1 unpeeled garnet sweet potato, scrubbed and quartered
• 8 cloves garlic
• 1 bunch cilantro, including stems, chopped
• ½ cup chopped fresh flat-leaf parsley
• One 8-inch piece of kombu (seaweed)
• 14 peppercorns
• 4 dried allspice berries
• 2 dried bay leaves
• Sea salt to taste
• Fresh lemon juice to taste

1. Put the vegetables and the garlic in a large stockpot, and add enough water to cover everything by 1 inch (about 10 cups). Cover the pot and bring to a boil.
2. Remove the lid, turn the heat to low, and simmer uncooked for about 2 hours. If the veggies start to show above the water line, add more water. Carefully skim any foam off the top as the broth simmers.
3. Add the cilantro, parsley, kombu, peppercorns, allspice, berries and bay leaves during the last 10 minutes of cooking. Strain the broth through cheesecloth in a large bowl.
4. When the broth is cool, check the seasoning; add the salt and lemon juice as needed. Completely cool the broth before refrigerating or freezing.