Choose vegetables that you like and are in season as well. Some most common vegetables used to make a detox broth include carrots, celery, cabbage, onions, pumpkin, potatoes, squash and mushrooms. However, you can include or exclude vegetables from this list, depending upon your preference.
Wash your vegetables and peel the ones that require peeling. However, make sure you do not remove thick skin.
Cut the vegetables into medium size cubes.
Place all the vegetables in a cooking pot with salted water.
Place the pot on the stove and bring to a full rolling boil on high heat.
Once the mixture starts boiling, reduce the flame and let the vegetables simmer.
Partially cover the pot and allow the mixture to cook until the liquid is reduced to half the original amount.
Line the medium size bowl with a piece of cheesecloth. If you don’t have cheese cloth, use a thin linen piece.
Strain the hot vegetable mixture into the bowl.
The vegetable pulp will stay on the cloth while broth will seep into the bowl.
Dispose off the vegetable pulp.
Store the broth in a clean jug or a bottle with a lid and serve it with meals or as snack.