Nutrition Facts Per Serving:

STRAINED: Cal: 5  Pro: 0 Fat:0 Carbohydrate: 0

BLENDED: Cal: 60 Pro: 0 Fat: 0 Carbohydrate: 14



By Published:

  • Yield: 2 Quarts or 8 Cups
  • Prep:
  • Cook:
  • Ready In:

The UltraBroth is a wonderful, filling snack that will also provide you with many healing nutrients and alkalinize your system, making it easier to detoxify, lose weight, and feel great. The recipe can be varied according to taste.



  1. Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
  2. Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
  3. Simply heat gently and drink up to 3–4 cups a day.

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55 Responses to UltraBroth

  1. laura colletti July 11, 2010 at 8:34 pm #

    Can you take this ultrabroth if I take thyroid medicine?

    • dhstaff September 2, 2010 at 4:24 pm #

      The UltraBroth is a simple vegetable broth and should have no adverse interactions with your thyroid medication. However, you should always confer with your primary care practitioner with concerns of this nature.

  2. Tara July 28, 2010 at 7:10 pm #

    Question: Why throw out the veggies?

  3. Michele Hartman August 15, 2010 at 7:05 pm #


    • dhstaff September 2, 2010 at 3:05 pm #

      Fresh is better and contains more phytonutrients and health benefits. However, as an alternative you may choose from the high-quality, organic vegetable broths in your supermarket. Pacific Foods makes a good vegetable broth. But keep in mind you won’ t be receiving quite the same level of nutritional support when you use packaged foods like these.

  4. CH in the UK August 23, 2010 at 3:05 am #

    Agreed – it seems a little wasteful to toss the vegetables…

    • dhstaff September 2, 2010 at 2:30 pm #

      Please see notes to other users. It is not necessary to strain and throw away the veggies if you don’t want to.

    • PJ June 3, 2012 at 9:44 pm #

      Really it does not have to be a waste. They can be blended into the soup with a hand blender, or put them in the freezer to be used for thickening in another recipe. If you compost, throw them in there. Do consider that the nutrients are in the broth, and the fiber value is minimal after being cooked so long. If you want veggies and fiber, then steam some extra veggies that you keep in freezer and add to broth as you like.

  5. vickie August 24, 2010 at 1:55 am #

    Yea, why separate out the veggies? And…what do you do with them?

    • dhstaff September 2, 2010 at 2:26 pm #

      As noted above you do have to separate out the veggies if you don’t want to. If you do, simply strain the broth and throw them away. If you choose to keep them, you may wish to blend the broth for improved texture.

  6. Rita August 27, 2010 at 8:41 am #

    Question: Why throw out the veggies?

    • dhstaff September 2, 2010 at 2:23 pm #

      It is not necessary to do so. You may eat the veggies or blend the broth if you like. However, once it has been cooked the veggies have provided the nutritional benefits needed for the broth and are no longer an essential part of the recipe.

      • Dave Hayes July 15, 2012 at 9:30 am #

        Right, in my mind, it’s like you are making vegetable tea. When you make herbal tea, you throw out the herbs, and have gained the nutritional/medicinal benefits from the plant. The same goes here.

  7. Sarah September 2, 2010 at 7:26 pm #

    I have a container I keep in my freezer. I pull it out whenever I’m cooking and put my vegetable clippings in there. When it’s full, I make a broth out of those. I’ll add a few things and some seasonings but it sure is an easy way for me to have broth on hand and feel like I’m not wasting. I do throw the veggies out afterwards as at that point they have been defused of all their goodness. Of course you have to make sure you aren’t saving the stems and onion paper peel. 😉

    • shepardgirl2 April 16, 2012 at 11:48 am #

      Brillient. Thank you for the idea. Growing a huge organic garden will afford me the opportunity to do this – plus I have a huge chest freezer for storage.

  8. Robin December 10, 2010 at 2:24 am #

    What about adding a little heat. Is any pepper better than another?

  9. River Curtis-Stanley December 10, 2010 at 7:20 am #

    Like most dialysis patients, I am on fluid restrictions. This is true even though I’m on home dialysis 5 days a week rather than in a center 3 days a week. I need to watch fluids, so 3-4 cups a day seems like a LOT. That would really be a strain and make me have to pull off that much more fluid, which is hard on my body. What’s the dosage for a dialysis patient on fluid restrictions, and is this safe for me to consume at all?

    • joannepaiva May 26, 2011 at 12:42 am #

      Thank you, River, for your message and your interest in Dr. Hyman’s work. Your question and constellation of symptoms represents a complex medical condition. Questions regarding conditions like these cannot be answered in a responsible manner via the Internet.

      If you would like information on becoming a patient at The UltraWellness Center please see “How to Become a Patient” at http://www.ultrawellnesscenter.com. That site is designed to give prospective patients a comprehensive source of information about The UltraWellness Center. You may also feel free to call The UltraWellness Center at (413) 637 9991.

      Regardless of becoming a patient at The UltraWellness Center, it sounds like you need to consult with a doctor. Please seek medical attention for the issues that you outlined in your message.

      Wishing You the Best of Health!

  10. curiousmind December 10, 2010 at 11:06 am #

    Now a days throwing away food is not and option. I know there is a major
    disconnect between the haves and have nots. But really throwing away
    food after making the broth?

  11. Marsha December 25, 2010 at 9:50 pm #

    How can I get the benefits of your diet for diabesity from the publications that I have now,which is Ultrametabolism,Detox Box and the Ultrametabolism Cookbook.I can’t afford your program for Diabesity not having a fulltime job and no extra money.

  12. mary December 26, 2010 at 10:30 pm #

    To those concerned about availability/cost of noted above required foods….check in to any organic food buying groups in your area. You could split orders/cases , to take advantage of better prices for these higher nutrient foods. Even if you only can do a few of the items in this recipe, it will still be a benefit to your body . It’s a place to start, to start giving nutrition back to the cells. Additionally, one can also make simple, raw, veg/frt smoothies in your blender, to recieve high fiber, nutrient dense nutrition.

  13. Rod February 23, 2011 at 11:24 am #

    Hmmm?? Just recieved your book metabolic cookbook. Very interesting reading, but an having issues locating the companion guide on your website??

  14. Jen March 28, 2011 at 1:46 am #

    I’m wanting to attempt to follow this recipe but do not have access to the DAIKON, ROOT Veg or SEA WEED, will leaving those parts out leave the broth w/o some crucial part? can summer squash be substituted for the winter squash? can spinach be used for the ‘greens’?

  15. wmelillo April 30, 2011 at 1:12 pm #

    I make veggie juice every morning with many different veggies and greens I save the pulp for other uses. I put the pulp in a strainer submerged in a pot of water, bring to a boil, then simmr for 30 min. Toss the pulp, Makes a delicious broth.

  16. fethompson May 24, 2011 at 4:12 pm #

    Don’t throw out the veggies.Yes, the nutririon is in the broth but all of that good fiber is in thhe veggies. Blend and enjoy

  17. Pam Bilfeld July 8, 2011 at 2:46 pm #

    Some of the ingredients are winter vegetables: winter squash, root vegetables. Can you recommend replacing them for now with more seasonal, summer vegetables?

  18. Joyce September 1, 2011 at 2:54 pm #

    I am considering buying one of Dr. Hyman’s books because I have discovered, on my own, the benefits of soup, last winter and spring. I was using a can of low sodium chicken broth, and adding to it lots of freshly cut up veggies. After experimenting for a while, I found that after cooking the veggies in the broth, just enough to take them out and puree them, when I put that veggie puree back into the broth, it was truly delicious, adding a rich depth that was missing. I also discovered that adding (I would cook the noodles myself) soy/tofu noodles and/or soy/tofu spaghetti to the broth, made it an excellent and satisfying meal.

    Luckily, my husband likes most of my cooking.

    Then came summer, and I went off into a fog of food misadventure. Now it’s September and I am looking again to get healthier and to lose some weight.

    Can I keep my own broth discoveries, as outlined above? This could be a snack or a meal. Let me know.

    • Dr. Hyman Staff September 20, 2011 at 7:56 pm #

      Hi Joyce, thank you for your comment. Soup can indeed be an entire meal depending on the ingredients. If you enjoy cooking this way, the possibilities are endless. Experiment with what is in season and have fun!

      Wishing You the Best of Health!

  19. Denise G. September 4, 2011 at 1:09 pm #

    You may be able to buy some of the vegetables more inexpensively at the Asian grocery store, I’m not sure if they’re organic but ingredients like the ginger, daikon and seaweed are a good savings.

  20. Simone September 23, 2011 at 7:47 pm #

    If this seems like too much veggies to handle – Bieler’s broth is simpler – onion, parsley, zucchini & green beans – even my kids like it!

  21. Michele October 8, 2011 at 6:22 pm #

    While simmering chopped onion in a little water, I puree raw garden zukes, carrots, and filtered water in the blender, put it in a pot on med heat until it’s just boiling, then I add seasonings like curry and other dried spices, chopped herbs from my yard (basil, arugula, parsley, garlic, cilantro, etc, along with my little sweet peppers, chopped), and let it just meld a little before turning off the heat. I like the little crunchy pieces, the density of the soup, and the fresh flavor. I add sea salt and red pepper to taste after I ladle it into a bowl. It’s quite satisfying. I puree canned garbanzo beans sometimes to add as thickener.

  22. Mos November 5, 2011 at 1:08 pm #

    Is it safe to use sea or ocean products? Not anymore. I can’t understand why you keep recommanding it ,knowing you hade to remove Mercury yourself . Thanks to moderen Chmistry there isn’t a safe place to take this Alge or Omega 3 out of the oceans ,and no way to take PBC”S out once ingested . I read your articals ,agree to most ,but on this i think you are missleading . No way the Krill is uncontaminated ,for one .Thanks Mos

  23. Jill December 22, 2011 at 2:57 pm #

    Can you tell me how many calories are in the Ultrabroth? And what is a serving?

    • nutritionist December 22, 2011 at 3:18 pm #

      Hi Jill,

      Thank you for your inquiry re: UB. We actually do not calculate calories of the USD meals because weight loss is managed as a byproduct of rebalancing our system and it is not a one size fits all approach to health… However we can assure you that the broth is very low calorie and that the portion size is what fills up your belly comfortably, leaving a little room. Probably around 8-12 ounces depending on your frame.

      In good health!

  24. Jeanie December 24, 2011 at 8:06 am #

    Thank you for this recipe!

  25. Scott December 24, 2011 at 12:48 pm #

    I like the books and advice here; however, you collectively tend to be evasive when anyone asks direct questions. You stated, “We actually do not calculate calories of the USD meals because weight loss is managed as a byproduct…” Calorie content, carbohydrates, sodium and other ingredients are important information. Perhaps ceasing continuing to over market your products as “super” as if there is magic in garden vegetables, and providing this minimum information would be more beneficial. Even restaurants, which are renown for compromised food are required to post nutrition information. Honestly Dr. (and the staff who will undoubtedly read and discount this post), full disclosure on a recipe that you’re giving away won’t cost you market share. As much as I like your site, books and information, it is exhausting being marketed every second. Your advice and services stand on their own, no one’s asking you to discount the price…only the over marketing.

  26. Teachar December 24, 2011 at 2:12 pm #

    Thank you Dr. Hyman for your graceful help!

    The fragrance always remains on the hand that gives the rose.
    Mahatma Gandhi

    Blessing you for helping us become clearer about health and realize we have choices. We can look in the cracks of the sidewalk and cook up the mere weeds and rejoice!

  27. GJ December 25, 2011 at 12:30 am #

    I am following the Weight Watcher’s program and would appreciate having the percentages of fat, carbohydrates, fiber and protein so that I can accurately count the number of points per 1 cup serving of the UltraBroth. I totally agree with Jill and Scott above and think that, at a minimum, you can and should provide this information. It is generally provided for most recipes that come from a professional. I hope you will reconsider. Thanks.

    • nutritionist January 6, 2012 at 5:35 pm #

      HI GJ,

      We have posted them under this article. Thank you for bringing this to our attention.

      In good health,

  28. NANSREDVET January 4, 2012 at 7:51 pm #

    If you choose to not remove the veggies, be SURE to remove the ginger root and garlic (might want to tie them up in a piece of cheese cloth for easy removal). Ginger is very pungent and not pleasant to bit into a large piece. This is a great soup base… I love experimenting with other healthy ingredients and spices. Today I threw in a little brown rice (pre-cooked) and cubed sweet potatoes in addition to all of the root vegetables mentioned and it was delicious. I like to add a can or two of diced tomatoes as well…. YUM!

  29. R. John Morgan January 10, 2012 at 4:25 pm #

    As Hipocrates said Dr.Hyman,……make food your medicine and your medicine food.

  30. Rebecca January 16, 2012 at 10:08 pm #

    Sounds yummy. Can this be made in a pressure cooker? Would I need to alter anything, like the starting volume of water?

    • nutritionist January 17, 2012 at 6:33 pm #

      Hi Rebecca,
      You probably could make this in a pressure cooker or slow cooker, even better. Always not a bad idea to add a bit more water. But I don’t think you need to add too much.

      Hope it comes out well, it is really delicious!

      In good health,

  31. Rebecca January 20, 2012 at 4:34 pm #

    Thanks Lizzy. I was thinking that the pressure cooker could be a faster way to make the broth, and I have read a few places that using the pressure cooker retains a lot of flavor. I will try it.

  32. Alesia March 13, 2012 at 11:40 pm #

    This sounds amazing! I would love to share these recipes on Pinterest so more people can enjoy them. The way to best do that is to provide photographs of the food. Do you forsee adding photos with the recipes in the future?

    • Dr. Hyman Nutrition Staff March 14, 2012 at 4:35 pm #

      Hi Alesia,

      Thank you for your interest and support in Dr. Hyman’s work. We will consider your idea of including pictures with the recipes!

      In good health!
      Nutrition Coaching Program

  33. Barbara Fetsch March 26, 2012 at 3:31 am #

    Some of the vegetables are not allowed on the advanced plan. Is the broth OK for those of us on the advanced plan?

  34. dmcilroy April 12, 2012 at 10:54 am #

    I made this broth and my wife and I loved it. However, after drinking 3 cups per day for 2 days my wife experienced a “burning” sensation (extreme hot flash) on her face, mid section and thighs. She is 46 years old. We’re not sure if it was an alergic reaction of some kind to the broth.


  35. betsfox April 15, 2012 at 9:14 am #

    Stock pot
    collecting scraps of veggies and bones
    always upon the stovetop
    is as traditional as
    backyard chickens, big gardens and cod liver oil

  36. Patty Pappas April 23, 2012 at 9:00 pm #

    Hey, I juice, can I use the pulp to make broth? I hate to waste all that veggie pulp.

  37. Ali May 14, 2012 at 10:13 pm #

    I like to eat my veggies raw as I feel that heat destroys the nutrients and raw is far more beneficial. I usually eat a salad
    of raw vegetables for dinner. My question is ‘can I substitute raw veggies for the broth’? Most likely I would not use as
    many veggies as goes into the broth so my next question would be does the variety matter that much since you do allow substitutions? thank you

    • Dr. Hyman Nutrition Staff May 16, 2012 at 1:39 pm #

      Hi Ali,

      Raw vegetables indeed provide enzymes and nutrition most necessary for healing and wellness. However it is equally important to take certain vegetables cooked as well. This is important for aiding digestion and absorption. The variety actually is necessary as each ingredoent in the broth serves a therapeutic function. While we think your raw intake is wonderful it might be good to include some UltraBroth to ensure complete nutrition and wellness.

  38. Kym June 19, 2012 at 1:59 pm #

    The Ultra Broth calls for seaweed. The only way I know seaweed is sheets of Nori (used to make sushi rolls). Will the sheets of Nori work as the seaweed ingredient for the Ultra Broth?

    Also regarding the shelf life of dried spices and herbs – I have many spices and seasonings but have had them in my cupboard for awhile (years). Will they still have the same minerals & nutrients? Coriander, Cumin, Tumeric, chile powder chile flakes, celery seed, cinnamon, vanilla beans and paprika are just a few…

    • Dr. Hyman Nutrition Staff June 26, 2012 at 10:51 am #

      Hi Kym,

      Nori sheets will work for sure. You can look in your natural foods market, asian grocers or even online for wakame, kombu or dulse too.

      Probably best to get some new herbs and spices. Depending on where you live and the humidity there, it is recommended to renew your herbs and spices after 6-12 months. Shelf life depends on how you store it and which herb and spice you are working with. For optimum medicinal value, best to keep a steady rotation going…

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