Vegan Broth

 In Dinner

This first time I made this, I was hooked on it!  So tasty and packed full of vegetables.  The Turmeric and Coconut Oil give this broth that sustaining feeling.  

Vegan Broth

Lifeforce Foodie
This is a hearty Vegan broth, very filling and excellent all year round.
Prep Time 30 mins
Cook Time 45 mins
Course Main Course, Soup
Servings 8 people


  • Large Saucepan


  • 12 cups Distilled water
  • 1 Tbsp Organic Coconut Oil Virgin Cold Pressed
  • 1 Chili pepper
  • 1-2 Cups Organic Greens, Spinach, silverbeet, etc
  • 3-4 Cups Other organic vegetables, i.e carrots, celery, horseradish, dandelion root, etc
  • Any other wild organic herbs you feel inclined to add.
  • 2 Tbsp Organic Ground Turmeric
  • Bunch Organic Fresh Coriander
  • 1/2 Cup Fresh/dried Shittake Mushrooms
  • 1 tsp Immunity Mushroom Mix (optional, but recommended)
  • fews drops Plasmatic Ionic Essential Minerals (optional, but recommended)


  • Add all ingredients, except coriander to large saucepan, just bring to the boil, then reduce down to a low simmer.
  • Next strain vegetables. Now here I don't throw away the vegetables, but chop them up and pop them back into the saucepan.


You can add any vegetable to this broth that you have. I have added in Dandelion because of it's high mineral content. Horseradish is another goodie! 
I would leave out pumpkin or potato, as they will get too mushy!
A very hearty broth and intense flavour.
It is very common to use onion, garlic and black pepper, which of course do add to the flavour.  I don't use these ingredients as they are irritating to the gut, so I omit.
Keyword Broth, Vegan
Tried this recipe?Let us know how it was!
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