medicinal, immune boosting, gut healing, veggie broth!

An immune-boosting broth made from organic vegetables, medicinal herbs and spices.

Aka, LIQUID GOLD! I highly recommend a cup a day in the fall and winter season.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Yield: 8 cups

INGREDIENTS

• 13 cups filtered water

• 1 tbsp coconut oil or extra-virgin olive oil

• 1 tbsp apple cider vinegar

• 1 red onion quartered with skins

• 1 whole garlic bulb smashed

• 1 chili pepper roughly chopped with seeds

• 1 thumb-sized piece of ginger roughly chopped with skin

• 1 cup kale chopped and/or 1 cup spinach chopped

• A handful of fresh parsley sage, rosemary, & oregano. A combo of fresh and dried works too.

• 5-6 cup mixed chopped root vegetables and peelings. I use carrot peelings, fresh mushrooms, leeks, and celery. Turnips, parsnips, beets and cabbage also add great flavor.

• 1/2 cup fresh or dried shiitake mushrooms

• 1 - 2 sticks of wakame seaweed

• 1 tbsp peppercorns

• 2 tbsp fresh turmeric or ground turmeric

• *optional 1 tbsp coconut aminos

• *optional 1/4 - 1/2 cup of nutritional yeast

• Optional for serving: fresh herbs of your choice, lemon, miso paste.

INSTRUCTIONS

1. Source all ingredients, wash and chop.

2. Add everything to a large pot. Bring to a boil then low simmer, with the lid on, or slightly cracked for about 1 hour, of if you have more time, 6-12 hours.

3. Once everything has been cooked down, strain the liquid into a large bowl.

4. Serve immediately with some fresh herbs, and drink out of a cup, or cool for later.

5. It also freezes well! I prefer glass jars for freezing, and I save mostly 12oz jars for smaller servings. When freezing, fill glass jars 3/4 full to avoid the glass breaking. Stores best in the fridge for up to 3 days, or in the freezer for up to 3 months.

 NOTES

• I haven't included a nutrition panel (other than guesstimating the calories per cup) due to the difficulty calculating the recipe, being strained of solids and all.

• Feel free to add salt to taste, particularly if you want to go on and use this as a base for your soups and stews.

• Keep an eye on the broth as it simmers, you want to reduce the liquid by half - you may need to add a little more water as it cooks.

• Other great medicinal additions include reishi mushroom slices, a scant handful of goji berries, a cup or so of spring nettles.

• If you'd love a richer flavor, nutritional yeast and coconut aminos will do that.

• Highly recommend enjoying a cup of warmed broth daily, with a teaspoon of miso paste for additional flavour and gut-friendly bacteria. Miso should be added day of.