This broth, the backbone of many of our soup recipes and an ingredient in many others, was developed with brain health in mind. It includes onions, fennel, parsley, oregano, and rosemary, all of which contain antioxidants, as well as parsnips, which are a good source of folic acid. The recipe uses water as liquid, but you can start with chicken stock or fish stock to make an especially flavorful broth that would be great for sipping on its own.
Recipe information
Yield
Makes 2 quarts
Ingredients
Preparation
Step 1
Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours.
Step 2
Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month.
