Hauser Detox Broth Pressure Cooker Recipe

Hauser Detox Broth Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure

• 3 large carrots, or 2 carrots and 1 parsnip, cut into chunks or coarsely grated
• 2 medium leeks (white and pale green parts), trimmed, cut in half lengthwise, rinsed well, and chopped
• 1 medium white onion, chopped
• 6 ribs celery with leaves, cut into chunks
• 2 handfuls baby spinach or chopped leaf spinach
• 1 clove garlic, peeled
• 3 tablespoons chopped fresh flatleaf parsley leaves plus some stems
• 1 bay leaf
• 1 teaspoon black peppercorns
• 8 to 10 cups water, or as needed
• spike seasoned vegetable salt.

Method

1. In a 5- to 8-quart pressure cooker, combine the vegetables, garlic, parsley, bay leaf, and peppercorns
2. Add the water to cover by 2 inches
3. The vegetables should be thick in the water but float
4. If you do not have enough vegetables, the broth will be weak
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 8 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
13. Press the vegetables to extract all the liquid
14. Discard the solids
15. Taste for seasoning and add Spike vegetable seasoning salt
16. Cool completely
17. The broth is ready for use
18. It will keep in an airtight container in the refrigerator for up to 4 days or the freezer up to 4 months
19. Hauser Vegetable Cocktail: To make a hot or cold vegetable cocktail from the broth, add 1 cup tomato juice and pinch of brown sugar or honey to every quart of broth and sprinkle with Spike vegetable salt

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