Nourishing Soup Stock
Recipe type: Soup
  • (As the vegetables are used with skin, organic produce is recommended)
  • • 2 onions, scrubbed but with skin, cubed
  • • 4-5 garlic cloves, scrubbed but with skin, slightly crushed
  • • 2-3 carrots, scrubbed, unpeeled, sliced in ½ inch rounds
  • • 3-4 large stalks of celery, leaves included
  • • bunch of parsley, whole
  • • 2 yams or sweet potatoes, scrubbed but with skin, cubed
  • • 3-4 red potatoes, scrubbed but with skin, cubed
  • • 2” piece of fresh ginger, cut into thick slices
  • • 2” piece of Kombu (also known as Kelp) seaweed
  • • 3-4 bay leaves
  • • 6-9 whole peppercorns
  • • 4-6 juniper berries
  • • 4-6 cardamom pods
  • • 2-3 star anise pods
  • • 1 cinnamon stick (optional)
  • • blob of pastured butter, organic ghee or EVOO (extra-virgin olive oil)
  1. In a large stock pot melt either butter, ghee, or add EVOO, add vegetables (except parsley) and simmer gently for 10-15 minutes.
  2. Add whole spices, kombu and water until all ingredients are covered.
  3. Bring to a boil and skim off any scum that rises to the top.
  4. Add parsley, and simmer on low heat for a minimum of 3-4 hours.
  5. Add water in between if the levels drops and the contents start peeking out.
  6. When done, remove all contents with a slotted spoon, strain liquid into a bowl
  7. When chilled, transfer to glass mason jars, fill to ¾ capacity and transfer to freezer for long term storage (6 months max) or use as a base for a soup immediately.
When filling mason jars with broth, leave enough space, at least 1 ½ to 2 inches, for the liquid to expand during freezing! I learned this the hard way, and had to throw out a whole batch of bone broth as the glass shattered!
Recipe by Kirstin's Cancer Care at