You will need…
Thick potato peelings
Onions /Garlic/Seaweed [optional]
Use generous quantities in a large pan. The precise amounts are not important, just use a lot of thick potato peelings, and discard the centre of the potatoes, which is the acid part. Celery makes a great balance, and some carrots add sweetness. The onions and garlic are for flavour and for their antiseptic qualities. Seaweed (arame, wakame or hijiki) is not a traditional ingredient, but if you have a handful, it will add a whole range of minerals.
Cover with several inches of spring water. Simmer very gently until the vegetables are soft.
If desired eat some of the veggies while fresh and warm in a bowlful of the broth. Discard the rest.
Strain liquid into flask to keep warm until needed. Surplus can be stored in glass bottles in the fridge for a day or so.
This is an alkalinising broth, and is ideal for the colder days. It will taste more or less sweet depending on the proportion of carrots to celery. Do not reheat it, or it will lose its qualities. Instead pour some into a preheated mug and top up with warm water.
You can have several servings in a day, two or three times a week, throughout the winter. It’s delicious