"Super" Soup / A Vegetarian "Bone" Broth but Better! From Wallflower Kitchen
This vegetable broth has super powers! It's filled with amazing rich flavor, it's nutritious, great for overall health, and it's most powerful characteristic is that it is gut-healing and is a wonderful vegan / vegetarian alternative to a meat-based bone broth. This broth is great for any diet, let it be vegan, low carb, keto, clean eating, whole 30, Paleo, primal, etc.
The only way to describe the taste to me is a rich Miso soup. You can serve it up plain or add, sliced mushrooms, green onions, parsley, cut up veggies of any kind. It freezes well too.
I've posted the recipe below. If you want to learn about the soup visit here. My soup looks different than hers, it's probably due to what green leafy veggies that are used when making it. That's what's nice about this recipe .. you can use whatever veggies and flavors you like.
12 cups / 2 3/4 litres filtered water
1 tbsp coconut oil or extra-virgin olive oil
1 red onion quartered (with skins)
1 garlic bulb smashed
1 chilli pepper roughly chopped (with seeds) - I used jalapeno
1 thumb-sized piece of ginger roughly chopped (with skin)
1 cup greens such as kale or spinach
3-4 cup mixed chopped vegetables and peelings I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery
1/2 cup dried shiitake mushrooms
30 g dried wakame seaweed
1 tbsp peppercorns
2 tbsp ground turmeric
1 tbsp coconut aminos (see notes)
A bunch of fresh corriander or other herb of your choice (I used parsley)
(optional) 1/4 cup nutritional yeast flakes for extra flavor and vitamins
1. Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
2. Once everything has been cooked down, strain the liquid into a large bowl.
Serve immediately with some fresh herbs, for decoration or cool for later. It also freezes well.