Immune Boosting Broth

Immune Boosting Broth

Not only is this broth healthy, but it is also super delicious. You can change flavours around to your liking and I like to make a large batch and freeze it so that it is all ready to go when I need it. This broth is like a warm hug when you are feeling under the weather.

This recipe is adapted from Wholehearted Eats


Add as much or as little as you like of the ingredients – it all depends on the flavours you like

Carrots – Roughly Chopped

Cremini mushrooms (or any mushrooms you like)– Roughly Chopped

Leeks – Roughly Chopped

Celery – Roughly Chopped

2 Tbsp Seedy Sister Organic Coconut Oil

Water – About 2 litres or more

Shiitake Mushrooms – Dried

Seedy Sister Tasmanian Kelp Granules (or other seaweeds such as Kombu, Dulse, Kelp or Wakame Flakes)

Seedy Sister Whole Organic Peppercorns

Fresh Ginger – Large Chunk

Whole Garlic Cloves

Seedy Sister Organic Coconut Aminos – To Taste

Miso Paste

Seedy Sister Organic Sesame Seeds

Fresh Jalapenos – Optional

Fresh Red Chili or Seedy Sister Chili Flakes – Optional



Roughly chop the carrots, fresh mushrooms, leeks and celery and bake in the oven at 180c until slightly golden.

Add coconut oil to a large pot. Add in whole garlic cloves, a chunk of fresh ginger, sliced chilis and jalapenos (if using), dried shiitake mushrooms, seaweed of choice, and peppercorns to the pot. Fry for a few minutes until aromatic. Add baked vegetables into the pot. Add enough water to at least make sure everything is covered. Simmer on low for about an hour. Strain the bulk of the vegetables. You can of course leave all the veg and eat if you wish, this just turns it from broth to a chunky soup.

When you are ready to serve, heat up on the stove on low heat. When the broth is warm, add in some miso until dissolved. Add in coconut aminos to taste and a sprinkle of sesame seeds.

Serve warm and enjoy.

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