Immune Boosting Vegan Broth for Health and Wellbeing

Ok, may be not everything, but it will make you feel so much better.

Prep Time 10

Cook Time 20

Course Soup

Servings servings

1.5 litres or 50 fl oz about 6 cups water
2 tablespoons nutritional yeast
2 tablespoons white or miso paste
1 large green onion spring onion, finely sliced—divide into two portions
1 thumb-sized piece fresh ginger sliced
1 teaspoon ground turmeric powder or 1 tablespoon fresh grated turmeric
1 large clove garlic smashed
1-2 celery stalks sliced
Juice of half a lemon
1/2 teaspoon chilli flakes or to taste, for serving
Salt and pepper to taste
Optional: A handful of baby spinach or kale a few sliced mushrooms, or a drizzle of sesame oil for extra flavour

In a large pot, add a splash of water (or a little olive oil if you prefer) and gently sauté half of the sliced green onion, ginger, garlic, and celery for 2-3 minutes until fragrant.
Pour in the water, then add turmeric and nutritional yeast. Bring to a gentle simmer.
Let the broth simmer for about 20 minutes so the flavours can meld.
Turn off the heat. In a small bowl, mix the miso paste with a ladleful of hot broth until smooth, then stir it back into the pot (this preserves the probiotics in the miso).
Stir in the lemon juice and season with salt and pepper to taste. If you’re adding greens or mushrooms, toss them in now and let them wilt in the hot broth.
Ladle the broth into mugs or bowls. Top with the reserved fresh green onion and a sprinkle of chilli flakes for a fresh, zesty kick. Add a drizzle of sesame oil if you like.

Keyword vegan broth, vegan broth for immune support