Oh Yum: Super Good for You Veggie Broth
So yes, we’re now firmly in the grips of flu season, and while your usual “go to” for a stuffy nose, or fever might have been chicken soup, we’ve got an awesome and delicious alternative for you. This broth has all the good stuff, mushrooms, greens, garlic, and onion… then we add in some fresh ginger root and turmeric for the added antioxidant and flavor boost. It really doesn’t get much better than this. And what’s better is that it uses all your veggie trimmings (don’t throw those away!).
We found this recipe at WallflowerKitchen and they have a really nice write up as to why this is just as good as bone broth (worth the read).
Here’s what you’ll need…
12 cups 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) *optional
1 thumb-sized piece of 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
1/2 cup dried shiitake mushrooms
30 g dried wakame seaweed
1 tbsp peppercorns
2 tbsp ground turmeric
1 tbsp coconut aminos
A bunch of fresh cilantro or other herb of your choice
1/4 cup nutritional yeast flakes for extra flavor and vitamins
I put in bold that bit about your veggie peelings. What I do is keep a ziplock in the freezer, and I add to that any onion bulb bits, carrot tops, extra celery, kale stalks, etc that don’t make it to the main course. It’s a perfect way to get the most out of ALL your vitamin-rich produce.
Now, before the flu comes knocking on your door, cook up a batch of this and freeze it so it’s ready to make our delicious golden split pea soup from earlier this year!