Vegan Broth
This is a hearty Vegan broth, very filling and excellent all year round.
Equipment
- Large Saucepan
Ingredients
- 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 15 Immunity Mushroom Mix (optional, but recommended)
Instructions
- 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.
Notes
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.
Tried this recipe?Let us know how it was!