4 litres water
500g bones (we used organic beef bones)
¼ cup apple cider vinegar
6 cloves garlic, thinly sliced
3 tbsp grated fresh turmeric
2 onions, halved
2 cups chopped vegetables (carrots, celery or broccoli or any other veges you have)
1 tsp cayenne pepper
3 sprigs fresh thyme
1 pinch sea salt
healing herbs such as dandelion, calendula or nasturtium
lemon juice (optional)
Place all ingredients in a large pot and bring to the boil. Simmer for 1 hour, then use a spoon to scoop off the foam that will have risen to the top of the broth. Discard the foam. Return the broth to a simmer for a further 9-10 hours then taste and adjust accordingly.
Once you’re happy with the flavour of the broth, strain it through a sieve into a large plastic container or individual containers (individual containers make a very handy lunch option). Keep broth in the freezer until ready to serve. Discard strained bones and vegetables.
To serve, heat broth and pour into a small bowl. Garnish with herbs and a squeeze of lemon, if desired.