Vegetable & Seaweed Immune Boosting Broth

This broth is a great source of minerals, gut-friendly amino acids like glutamine (from vegetables and mushrooms), and anti-inflammatory compounds from turmeric and ginger. The kombu adds a dose of iodine and other trace minerals, which support overall health, and miso provides beneficial probiotics.

Macro Levels:

• Calories: 125

• Protein: 4g

• Carbs: 28g

• Fat: 1g

• Fiber: 6g

  
  

Ingredients:

2 Carrots (Chopped)

2 stalks Celery (chopped)

1 Yellow Onion (quartered)

4 Cloves Garlic (peeled)

1 thumb size Ginger (sliced)

1 tsp Turmeric

1 cup Shiitake Mushrooms (fresh or dried)

2 pieces Kelp (or Kombu)

1 Bay Leaf

1/2 cup Cilantro (Coriander, washed)

8 cups Water

1 tsp Sea Salt & Black Pepper

1 tbsp Apple Cider Vinegar (optional)

1 tbsp Miso Paste (optional)

Directions:

1. Add all ingredients except the miso paste to a large pot with water.

2. Bring to a boil, then reduce to a simmer for 45 minutes to an hour.

3. Strain the broth and add salt and pepper to taste. If using miso, add it once the broth has cooled a bit to retain its probiotic properties.

4. Sip on its own or use as a base for soups and stews