Aug 9, 2011 by Linda Parker
The broth can also be used as a vegetable stock.
1 large piece of ginger
3 cloves garlic
¼ green cabbage
¼ red cabbage
8 Brussels sprouts
4 asparagus spears
1 handful broccoli
10 green beans
2 sticks celery
3 large carrots
1 bay leaf
4 large leaves of spinach or bok choy
1 handful fresh parsley, sage, thyme, oregano and rosemary
1 pinch sea salt and black pepper
12 cups water (add more if required)
Chop ingredients finely and place into a large saucepan. Bring to the boil and simmer for one hour with the lid on. Allow to cool for 30 minutes. Strain the vegetables and pour the liquid into a large container. It is the broth that you will be drinking for lunch and dinner on Days 1 and 2.
Place the vegetables in an airtight container and freeze for later use. You could make vegetable frittatas or ‘bubble and squeak’ with the leftovers.