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Nourishing Vegetarian Broth with Seaweed and Mushrooms

Updated: Mar 2


Broth carries amazing healing properties, especially when it’s topped with nutritional superstars like mushrooms and seaweed. Seaweed is packed with antioxidants and is a great source of iodine to support your thyroid, especially if fish is not on the menu (or is very occasional). Whereas mushrooms contain S.O.D (superoxide dismutase), which is a powerful enzyme that supports our body against free radical damage.

But most importantly, this broth gives the comfort and the oh-so-needed nourishment in the cooler months of the year. Give this broth a try whenever you feel a bit under the weather and it should make you feel much better in no time!


Serves: 4-6

Time: 1-2 hours

Ingredients

2 tbsp olive or coconut oil

3 spring onions, chopped

3 garlic cloves, minced

1 cup shiitake mushrooms, diced

2 carrots, diced

½ inch of ginger, finely diced

3 stalks of celery, chopped

40g of dry wakame (or any other seaweed)

1 stem of lemongrass

1 bay leaf

Handful of baby spinach

50g of rice noodles

Juice of 2 limes

10 cups of water

Optional

Boiled eggs

Method

  1. Heat your oil in a large pot (with a lid) on medium heat.

  2. Add in your garlic, ginger and onions. Cook for 2 minutes then add in your, carrot, mushrooms, celery and seaweed. Cook for 5 minutes.

  3. Add bay leaf, spinach, lemongrass and rice noodles.

  4. Add 10 cups of water and let simmer with the lid on for 1-2 hours.

  5. Serve and enjoy! Top with boiled eggs for more protein. You can also freeze your broth for later!

Enjoy!



#easyrecipe #broth #recipe

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