This Microbiome Veggie broth is for those who are looking to rebuild gut function and resolve issues like leaky gut syndrome, candida overgrowth, SIBO, and other health problems. It’s rich in plant-based amino acids, collagen promoting nutrients, trace minerals, and electrolytes. The recipe is fairly simple, though the ingredient list is a bit lengthy. It might be tempting to buy readymade broth from the store, but I encourage you NOT to do that!  The packaged broths are always full of sodium and with not much else. With this recipe, the idea is to pack an immense amount of flavour into the broth, as well as get the maximum number of nutritional benefits

Microbiome Veggie Broth [Vegan]

Serves

14 cups

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Ingredients

  • 1 gallon 16 cups filtered water
  • 1 large onion with skins roughly chopped
  • 1 garlic bulb (head) smashed
  • 1 cup mushrooms shiitake or cremini
  • 1 leek roughly chopped (including tops)
  • 3 carrots roughly chopped, with skins
  • 3 parsnips roughly chopped, with skins
  • 2 medium potatoes of any kind roughly chopped
  • 1 bunch parsley
  • 1 head celery root roughly chopped
  • 1 head large turnip roughly chopped
  • 1/2 cup seaweed wakame, kombu, nori
  • 1 3- inch piece of ginger roughly chopped
  • 1 thumb-sized piece of fresh turmeric roughly chopped, with skins (or 1 tablespoon ground turmeric)
  • 10 black peppercorns
  • 2 teaspoons Celtic sea salt
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Preparation

  1. Thoroughly wash and clean all of the vegetables. For extra nutritional benefits, you do not need to peel any of the vegetables - especially if they are organic, but it is up to you.
  2. Add all your ingredients including the water to a large pot. Bring to a boil, cover with lid, and gently simmer for at least 90 minutes. If you have the time then let it simmer for up to 2 hours.
  3. Strain the liquid through a fine-mesh strainer and discard the vegetables (see below for other option).
  4. Store broth in mason jars or airtight containers in the refrigerator for 1 week, or freeze.
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Notes

You can save the vegetables you discard from the broth for another use. I will usually discard the ginger and keep the rest for a creamy Vitamix soup. Using less water gives you a more concentrated vegetable stock while using more water makes a lighter-flavoured version. Organic ingredients are ideal but you can also use conventional. Scrub the ingredients well if using conventional.

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