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
Ingredients:
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
INSTRUCTIONS:
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.