Gut-Healing Vegetable Broth (And Why It's Better Than Bone Broth

• Produce

  • 1 Chilli pepper
  • 1 bunch Corriander or other herb, fresh
  • 1 Garlic, bulb
  • 1 knob Ginger
  • 1 cup Greens such as kale or spinach
  • 1 Red onion
  • 1/2 cup Shiitake mushrooms, dried
  • 30 g Wakame seaweed, dried

• Baking & Spices

  • 1 tbsp Peppercorns
  • 2 tbsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Coconut oil or extra-virgin olive oil

• Nuts & Seeds

  • 1 tbsp Coconut aminos

• Other

  • 12 cups (2¾ litres filtered water
  • (optional ¼ cup nutritional yeast, for extra flavour and vitamins
  • 3-4 cup mixed chopped vegetables and peelings (I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery

Found on wallflowerkitchen.com

Description

Ingredients

• 12 cups (2¾ litres) filtered water
• 1 tbsp coconut oil or extra-virgin olive oil
• 1 red onion, quartered (with skins)
• 1 garlic bulb, smashed
• 1 chilli pepper, roughly chopped (with seeds)
• 1 knob ginger, roughly chopped (with skin)
• 1 cup greens such as kale or spinach
• 3-4 cup mixed chopped vegetables and peelings (I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery)
• ½ cup dried shiitake mushrooms
• 30g dried wakame seaweed
• 1 tbsp peppercorns
• 2 tbsp ground turmeric
• 1 tbsp coconut aminos*
• A bunch of fresh corriander or other herb of your choice (plus extra, to serve)
• (optional) ¼ cup nutritional yeast, for extra flavour and vitamins

Directions

• Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
• Once everything has been cooked down, strain the liquid into a large bowl.
• Serve immediately with some fresh herbs, for decoration or cool for later. It also freezes well.