This broth, the backbone of many of our soup recipes and an ingredient in many others, was developed with brain health in mind. It includes onions, fennel, parsley, oregano, and rosemary, all of which contain antioxidants, as well as parsnips, which are a good source of folic acid. The recipe uses water as liquid, but you can start with chicken stock or fish stock to make an especially flavorful broth that would be great for sipping on its own.

Ingredients

　　8 quarts water

　　3 carrots, coarsely chopped

　　2 white onions, coarsely chopped

　　2 celery stalks, coarsely chopped

　　2 bulbs fennel, coarsely chopped

　　1 parsnip, coarsely chopped

　　12 cloves garlic, chopped

　　1/4 cup fresh ginger, peeled and chopped

　　Stems from 1/2 bunch fresh flat-leaf parsley

　　1 bunch green onions, green and white parts

　　1 stalk fresh lemongrass, cut in half lengthwise

　　1 tablespoon salt

　　1 teaspoon black peppercorns

　　2 cloves

　　1 teaspoon dried oregano

　　1 teaspoon dried rosemary

　　1 bay leaf

　　1 teaspoon ground turmeric

Step 1

Step 2

　　Reprinted with permission from The Alzheimer's Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan, © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.