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gut healing broth

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 Time 30 mins
Cook Time 1 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.