I think calling this concoction a ‘broth’ is very hopeful, or maybe they just chose that title because it rolls of the tongue so nicely. In reality it’s more of a vegetable puree. Not that there’s anything wrong with that, I just don’t want you to be misled.
All broth aside though, this is a great tonic recipe, and especially great for west coast fall and winter cleansing. I love the high content of greens, the anti inflammatory effect, the healing/detoxifying effects on the kidneys and liver. And it’s warm!!  So many of the cleansing tonics out there are cooling to the body and are not appropriate for our rainy cold west coast winters.
You can use this recipe as a occasional or daily addition to your regular diet to increase your vegetable intake, reduce inflammation, and increase healing or you can use it as a part of a cleanse.

Serves 2

1 cup green beans (ends trimmed off)
1 cup chopped zucchini
1 stalk celery chopped
1/2 cup parsley
1 cup water

Put water in a pot and bring to a boil. Reduce to a simmer and add beans. Simmer for 5 minutes. Add zucchini and celery and simmer 5 more minutes. Pour all contents of the pot into a blender or food processor with the parsley and blend until smooth. Have 1-2 cups/day or as many as you like.