Vegetable Broth With Bay Leaves and Peppercorns
This vegetable broth is super hydrating, rich in vitamins, minerals and antioxidants, which will support the immune system, aid digestion and help weight loss.
Bay leaf is the ‘Wonder Woman’ of the leaves - safe and perfect to use during postpartum stage! It has various beneficial properties and a powerful effect on the immune system, and has strong natural antibiotic, anti-inflammatory and antiseptic effects, and it's also popular as a strong diuretic and decongestant.
Black pepper helps aid recovery and containing properties to help with postpartum abdominal pain and bleeding.
Note: Bay Leaf is safe during pregnancy but avoid during the first trimester, and eat in moderation during pregnancy (1 leaf per week).
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced large
5 celery stalks, diced large
3 carrots, diced large
1 clove garlic, chopped
6 cups filtered water
1 teaspoon sea salt
1 teaspoon black peppercorns
7 bay leaves
In a large pot, heat the olive oil over high heat. Add the diced onion, celery, carrot and chopped garlic to the pot, and sauté for about five minutes, stirring occasionally.
Add the filtered water, sea salt, black peppercorns and bay leaves to the pot, and bring the mixture to a boil.
Once the mixture is boiling, reduce the heat to low and let the stock simmer uncovered for about 20 minutes.
After 20 minutes, taste the stock and add more salt if desired.
Using a fine mesh strainer, strain the stock into a bowl or container, discarding the cooked vegetables and seasonings.
Serve the stock warm or use it in other recipes. It can also be frozen for later use.
Enjoy your homemade vegetable stock!
