Dr. Oz's Vegetable Broth

by Rachael Ray Show Staff 9:00 AM, May 22, 2015


Aired May 22, 2015

Serves 2 quarts or 8 cups

For every 3 quarts of water add:

1 large onion, chopped
2 carrots, sliced
1 cup winter squash, cut into large cubes (for sweetness)
1 cup root vegetables, choose one: turnips, parsnips or rutabagas
2 cups chopped greens, choose one: kale, parsley, beet greens, collard greens, chard or dandelion
2 celery stalks
1/2 cup cabbage
4 1/2 inch slices fresh ginger
2 whole cloves garlic (not chopped or crushed)
Sea salt, to taste


Add all the ingredients into a stockpot and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.

Cool, strain (throw out the cooked vegetables) and store in a large, tightly sealed glass container in the fridge.

Heat gently and drink up to 3-4 cups a day.