Gut-Healing Vegan Broth (And Why It's Better Than Bone Broth)

wallflowerkitchen.com

Suzanne Riome

Enjoying a primarily plant-based lifestyle

12 cups / 2 ¾ litres 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) - avoid if you have a very sensitive stomach

1 thumb-sized piece of ginger, roughly chopped (with skin)

1 cup greens, such as kale or spinach

3 to 4 cup mixed chopped vegetables and peelings, I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery

½ cup dried shiitake mushrooms

30 g dried wakame seaweed

1 tbsp peppercorns

1 to 2 tbsp ground turmeric (use less for a milder taste)

1 tbsp coconut aminos, (see notes)

A bunch of fresh corriander, or other herb of your choice

(optional) ¼ cup nutritional yeast flakes, for extra flavour and vitamins

Directions at wallflowerkitchen.com

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