There is a lot of research and hype on bone broth in the wellness community and while I look forward to sharing more with you on that (coming soon!), I recently chose to experiment with a vegan broth recipe option for my plant based friends.
The concept of healing broth is not new to me, I’ve shared and experimented with vegetable “elixirs” before. I’ve used and “prescribed” these for clients going through cancer treatment because a nutrient fortified broth is very healing and gentle for the body, but I felt it was time for an update to incorporate current anit-inflammatory health food trends (like nettles, turmeric, medicinal mushroom, and seaweed).
This recipe makes a vitamin and mineral rich, nutrient dense drinkable broth that you can easily consume throughout the week or use as a rich foundation for broth based soups.
The minerals provided from this blend keep the body alkaline, support the immune system, hydrate you, and provide digestive relief. The initial batch requires a decent array and amount of produce, but you will find the ease in making and the longevity makes up for it!
Vegan Super Mineral Broth
Makes approximately 1 week of broth for 1 person
4 quarts filtered water
1 large onion, chopped
2 large carrots, sliced
3 stalks celery
1 bunch fresh maitake mushroom
1 cup of butternut squash, diced
1 cup parsnip diced
1 medium rutabaga, sliced
1 cup dinosaur kale, sliced
1 cup dandelion greens
½ fennel bulb, diced
½ cup of daikon radish, sliced
½ cup cabbage (varietal of your choice)
½ bunch cilantro
½ bunch parsley
1 sheet kombu
5 ½ inch slices fresh ginger
5 ½ inch slices fresh organic turmeric
3 whole cloves garlic
2 T apple cider vinegar (I use Bragg’s)
Sea salt, to taste
Rinse vegetables well. Fill a large stock or soup pot with rinsed vegetables and all ingredients. Add water. Set to low temperature and bring to a simmer for minimum of 2 hours (and up to 4 hours), until the broth tastes of the fullness of the vegetables. Add sea salt to taste as needed.
Strain the broth through a large sieve into a heat resistant glass container. Cool in refrigerator until ready to serve.
Store in fridge for 5-7 days or freeze in airtight container for 3 months.
Add 10 ounces broth to blender, add 1 T coconut oil, ghee or grassfed butter (non-vegan options). Add additional turmeric and small pinch of cayenne powder. Blend until creamy and enjoy warm.