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Cleansing Broth

Recipes, Soups


  • 1 large onion, chopped  
  • 6 carrots, chopped 
  • ½ head of celery  
  • 1 haved head of garlic  
  • 2 large sweet potatoes  
  • 12 cups water 
  • 4 cups spinach  
  • 1 bunch parsley 
  • salt and pepper to season  


  1. In a large pot, cover the onion, carrots, celery, garlic and sweet potatoes with water and bring to a boil.
  2. Reduce heat and simmer for 20 minutes.
  3. Add spinach and parsley and simmer for 5 minutes more.
  4. Season with salt and  pepper.
  5. Strain liquid; discard vegetables.  
  6. Store broth up to 5 days in an airtight container in the fridge or freeze up to 3 months. Recipe makes 8 cups.


  • Use organic ingredients whenever possible 
  • Vegan and Gluten-free


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About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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