Slow Cook Vege Broth with Wattleseed & Strawberry Gum
A delicious Liver-nourishing broth for winter and autumn infused with native Australian herbs
Servings: 4
Equipment
- 1 Slow Cooker
Ingredients
- 1 onion (chopped into chunks)
- 1 carrot (chopped into chunks)
- 1 zucchini (chopped into chunks)
- 1 large potato (chopped into chunks)
- 3 bay leaves
- 2 tsp Gevity (Anti-inflammatory) Body Glue liquid broth optional
- 1 cup vegetable broth
- 1 tsp wattleseed powder
- 1 tsp strawberry gum powder
- 1 tsp turmeric powder
- 2 slices lemon
- 1 tsp mixed herbs (parsley, oregano, basil)
- water to cover the veges - as suits
- fresh parsley leaves (garnish)
Instructions
- Chop up all the veges and add to the slow cooker.
- Boil water, add vege broth, Gevity Body Glue and all herbs and spices to the slow cooker. Place lemon slices on top.
- Cook on low heat for 4+ hours. Once ready, add fresh parsley leaves and sip through the day. have up to 4 cups daily.