Vegan Turmeric Broth

Directions

1. Roughly chop carrots, onions, celery, garlic and mushrooms. In a large stock pot, add vegetables, turmeric blend and water. Bring to a boil, reduce to a simmer, and cook for 1 hour.
2. Strain broth and refrigerate in airtight containers for up to a week, or store for up to 3 months in the freezer.

1. This broth works well with the onion peels, celery roots, carrots roots/tops and mushroom extras included.