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.
- 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)
- 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.
This broth is very freezable! Simply store in an air tight container and reheat slowly over the stove.