CLEANSE + RESET with this nutritious, gut-healing vegan broth without dem bones! If you don’t like or can’t find any of our suggested ingredients, don’t worry. #usewhatyouvegot Serves 12.
12 cups (2¾ litres) filtered water
1 tbsp coconut oil or extra-virgin olive oil
1 red onion, quartered
2 garlic bulbs, smashed
1 chilli pepper, roughly chopped
1 knob ginger, roughly chopped
2 cups greens, kale or rainbow chard
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
A bunch of fresh corriander or other herb of your choice
(optional) ¼ cup nutritional yeast, for extra flavour and vitamins
1. Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
2. Serve immediately with some fresh herbs and alternatively a big dollop of fresh hummus. I threw in some smoked tofu at the very end also. It freezes well.
FEED THE MINDS:
Wakame seaweed: Great source of omega 3 – one of the best for vegans, great for intestinal health, full of vitamins and minerals (particularly good source of iron, calcium, magnesium and iodine).
Shiitake mushrooms: Gives the most amazing, comforting flavour. Full of vitamins and minerals (great source of vitamin D – especially if sun dried, zinc and B vitamins). Contains all essential amino acids. Prebiotic.
Turmeric: Powerful anti-inflammatory plus adds delicious flavour and a beautiful colour.
Spinach or kale: Full of vitamins and minerals (particularly high in Vitamins K, A and C, magnesium and calcium). Also a good source of protein and omega 3. Prebiotic.
I bought my seasonal veggies from the awesome The locals Market. For plant lovers only.
If you’re living in the Southern Hemisphere – here is a list of what you can eat seasonally for the colder months ahead. Enjoy. X