Serves: 4


  • 14 cups filtered water
  • 1 tbs quality oil (avocado, coconut or olive oil)
  • 1 onion, skin on and cut in half
  • 1 garlic bulb, cut in half horizontally
  • 1 thumb sized piece fresh ginger, sliced into a few pieces
  • 1 thumb sized piece fresh turmeric, sliced into a few pieces
  • 1 tbs whole black peppercorns
  • 2 stalks of celery, chopped
  • Vegetables of choice (we keep a bag in the fridge for veggies scraps throughout the week. This week we used celery stems, rainbow chard stems, kale, broccoli stems and leftover spring onions).
  • herbs of choice (we used parsley)


  1. Place all the ingredients in a large stock pot and pour in the filtered water.
  2. Bring to a boil over high heat.
  3. Reduce to low heat and let simmer for 1-3 hours. You’ll be able to smell it throughout the house when it is ready.
  4. Let the pot cool. Set a colander inside a large bowl. Pour entire mixture through. Discard solids.
  5. Store the stock in mason gars to use throughout the week. The turmeric will give the broth a deep golden color and inflammatory properties. Sip on plain or add to soups and dishes throughout the week.