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“Unbone Broth”


2 Tbsp. extra virgin olive oil
2 yellow onions, chopped
3 celery stalks, chopped
5 garlic cloves, smashed
4 carrots, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 cup dried shiitake mushrooms
1 bay leaf
1-2 cup kale, chopped
1 4 inch piece kombu
10 cups water
Sea salt and freshly ground pepper to taste

Directions:  Heat oil in large stockpot over medium heat. Add onions and celery and sauté for 5 minutes. Add rest of ingredients and cook on low heat for 2-3 hours. Strain broth and serve (keep discarded veggies for future soups/stews in the fridge or freezer in glass container).  Makes 1 gallon of soup!

*I sometimes like to add 3 golden beets to this soup for extra vitality boost.

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