Cooking to Heal · Recipe 81
Vegetable Broth with Garlic and Parsley
Preparation: 10 min Cooking: 20 min · 2 people
Ingredients
2 people
- 1 carrot
- 1 zucchini
- 1 celery stalk
- 1 garlic clove
- 1 handful of fresh parsley
- 700 ml water
- Sea salt, pepper
Preparation
- Wash and cut the vegetables into pieces.
- Cook in water with garlic for 20 minutes.
- Add parsley at the end of cooking.
- Serve hot, filtered or with pieces.
Tip
Add a few fennel seeds to enhance the digestive effect.
Variation
Replace parsley with fresh coriander.
The author’s nutrition notes
Health goal
Light and remineralizing, this broth promotes digestion and supports immunity thanks to garlic and parsley.
Benefits
- Vegetables: source of fiber and minerals
- Garlic: antimicrobial and stimulating properties
- Parsley: rich in vitamin C and iron
Nutrition
Hypotoxic recipe, gluten-free and dairy-free, rich in minerals and antioxidants.