fbpx

There is currently a lot of talk and evidence that gut is our ‘second brain’. Our gut contains 100 million neurons more than in either the spinal cord or the peripheral nervous system, which is the nervous system outside our brain and spinal cord. A lot of modern diseases  originate in our guts due to poor condition of our microbiome. Processed foods, chemicals, stress  – all affect negatively the health of our guts which most of the time lack of diversity of various bacteria and have wrong balance between good and bad ones. This broth is fully plant-based and is great to drink warm on its own or adding to other soup recipes or delicious mushroom stew. The nutrients found in the broth ensure that the good bacteria can thrive in the gut. Broth is suitable for freezing. Some ingredients like coconut aminos (can be hard to find) can be replaced with a bit of tamarind.As for wakame seaweed, I replaced it also with dulse. The Cornish Seaweed Company has an amazing choice of locally sourced seaweed. Enjoy and share your pictures on social media,

Gut Healing Broth

An abundant source of gut healing nutritional goodness.
Wakame provides a source of omega 3 in addition to iron, calcium, magnesium and
iodine. Shiitake mushrooms up-regulate the immune system and are a great source of
vitamin D and B vitamins, in addition to harbouring pre-biotic properties. Turmeric ramps
up the antioxidant content and spinach/kale is packed full of vitamins and minerals.An abundant source of gut healing nutritional goodness.
Wakame provides a source of omega 3 in addition to iron, calcium, magnesium and
iodine. Shiitake mushrooms up-regulate the immune system and are a great source of
vitamin D and B vitamins, in addition to harbouring pre-biotic properties. Turmeric ramps
up the antioxidant content and spinach/kale is packed full of vitamins and minerals.
Prep Time30 mins
Cook Time1 hr
Course: Soup
Servings: 4

Ingredients

  • 1300 ml filtered water
  • 1 tbsp coconut oil
  • 1/2 red onion, quartered
  • 1 garlic bulb, smashed
  • 1/2 Chilli pepper, roughly chopped (seeds optional))
  • 1 inch/thumb ginger, roughly chopped (keep skin on)
  • 75 g spinach/kale
  • 300 g mixed vegetables e.g. button mushrooms, carrot, leeks, celery (keep skin on)
  • 50 g dried shiitake mushrooms
  • 15 g dried wakame seaweed
  • 1/2 tbso ½ tbsp peppercorns
  • 1 tbsp ground turmeric
  • 1/2 tbsp coconut aminos
  • 50 g fresh coriander
  • 20 g nutritional yeast flakes
  • 1/2 Juice of 1/2 lemon

Instructions

  • 1. Wash all vegetables.
    2. Place all the ingredients (apart from the lemon juice) into a large saucepan,
    bring to the boil then gently simmer for 1 hour.
    3. Skim any residue off the stock, strain it through a fine sieve or muslin cloth.
    4. Taste and season accordingly, add the lemon juice for freshness.
    5. Hold back any vegetables you may want to add back into the soup
    (although they would have lost most of their nutrients by now). For optimal
    results gently heat some carrot ribbons, finely sliced spring onions, leeks and
    parsley for garnish and serve.
    6. Once the broth has completely cooled, store in an airtight container in the
    fridge for a couple of days. Broth is suitable for freezing.
    Source: Wall Flower Kitchen. Adapted by Francesca Klottrup.
    Allergy advice: contains celery.