Chinese Medicine Spring Vegetable Detox Broth
Updated: Jun 13, 2019
Recipe from Australian Chef Danielle Shine Recommended by: Maureen McLaughlin, LAc
Makes 4 to 5 servings
4 cups vegetable stock or water ¼ cup organic tomato paste, no added salt 2 small cloves garlic, crushed 1 cup sliced burdock root, skin removed and cut into 1-inch lengths (Can find at Asian Market or online) 1 celery stalk, thinly sliced 1 medium zucchini, thinly sliced Small handful fresh dill, roughly chopped 1 scallion, cleaned and sliced on the bias to ⅛ inch 1 piece of astragalus root or 2 teaspoons astragalus root powder (Can find at Asian Market or online) 1 dandelion root tea bag (we like Traditional Medicinals)
1. Combine stock/water and tomato paste in a small saucepan; whisk, and bring to a boil. 2. Add dandelion root tea bag and reduce heat. Add garlic, burdock, celery, and zucchini and simmer, covered, until vegetables are tender, which should take about 10 minutes. 3. Remove tea bag and add dill and scallions.