I’ve been sitting on a pretty rocking broth recipe for a while, that sips like it’s decadent long-simmered ‘bone’ varieties, without using anything of the sort. This golden concoction is natures gift off flavour and nutrients, with a powerful lineup of plant-based ingredients that do wonders for the body.
Priority for this soup was to be so rich in flavour that you don’t feel hard done by by consuming a clear liquid as a meal. For times when you are flirting with a cold, or easing the burden of a few rich meals in a row, i’ve found this broth to be especially healing.
The best part? Throwing everything into a pot without the tricky act of peeling, and artfully chopping. It all gets strained out into a shimmering, marigold liquid anyway.
Ingredients
- 1 yellow onion, skins on and cut into chunks
- 2 carrots, skins on and cut into medium pieces
- 1 cup mixed mushrooms, roughly choped (shiitake, portobello and cremini are great)
- 2 inches knob of ginger, skins on and roughly chopped
- 1/2 cup of fresh turmeric, skins on and roughly chopped
- 2 garlic cloves, peels on and smashed
- handful fresh herbs (whatever you have in your fridge, parsley and cilantro work well here and are very nutrient-dense)
- 2 tbsp miso paste
- 1/4 cup nutritional yeast flakes
- 1 tsp apple cider vinegar
- 1 tbsp coconut oil/ghee
- green onions, sliced
- sea salt to taste
- ground black pepper
- 1/2 tsp chili flakes (or more as you like)
Method
- In a large pot, heat 1/2 of the coconut oil or ghee over medium high until melted. Add the onions, carrots, mushrooms, ginger, turmeric, and garlic. Cook for 4-5 min, stirring occasionally, until aromatic and a bit softened.
- Add 8 cups of water, the fresh herbs and nutritional yeast. Bring to a boil over high heat. Once boiling, cover and reduce the heat to medium low. Simmer for 45-60 min, or longer, until the liquid is reduced quite a bit. Taste and keep simmering if you would like to concentrate the flavour a bit more, keeping in mind you will be getting extra boost of umami in the next step.
- Strain the soup with a fine mesh strainer, and return to the pot. Whisk in the miso paste, apple cider vinegar, chili flakes and remaining coconut oil or ghee. Taste and add sea salt, more miso or nutritional yeast for more punch.
Notes
This broth is very freezable! Simply store in an air tight container and reheat slowly over the stove.
This is honestly the BEST soup recipe I’ve found on the internet. My lack of a future cold thanks you.
Haha thanks Stephanie!! Cheers to your future healthy self 😉
Hi, I’d like to ask you a question Where is fresh turmeric sold?
Hey Sarah! Fresh Turmeric is sold in some grocery stores here in Toronto, or you can sometimes find it in farmers markets. Its packaged up usually and hangs out near the garlic and ginger. Dried turmeric powder will also work here if you cant find it 🙂
if anything is going to keep the coronavirus at by it’s going to be this broth! Thank you so much for introducing this recipe to me. It’s delicious!!!
So glad to hear it, Vanessa. Thank you for the message! All the best to you staying healthy + happy!
This looks and sounds amazing! Can’t wait to try it! Have you ever tried canning it? I just wonder if it would be good if I make a big batch!
Found this recipe on Pinterest and so glad I saved it! I was hearing a lot of people have side effects after their second Covid vaccine, and planned on making this for my boyfriend after his second dose of the vaccine, just in case he were to feel sick. Sure enough he feels ick and I made this soup tonight! It is phenomenal and added extra miso and nutritional yeast at the end, definitely has a punch but in a good way. I will absolutely be making this again, thanks for a great recipe!
Thank you so much Emily, I am so happy you enjoyed it. Cheers!
Hi, I have a question about leaving all the skins on.. Should everything be washed with the skins on or should they not be washed at all? Sometimes I see blackish areas on the skin of onions which look mold-like. I would assume peeling is best then? I’m looking forward to trying this. Thanks!
Hey Joanne! Personal preference, but it would work to wash them with the skins ON. You could also cut away anything that doesnt look edible (or tasty) such as mold or black spots. If you’d feel better peeling the onions completely, that works too. It won’t impact flavour, just an added step 🙂 Hope you enjoy this!