Plant-Based Healing Broth
When I think of broth I think bone marrow and chicken bones. Check out The Weston Price Foundation - an excellent source for nutrition and health information. Sally Fallon (my former teacher) wrote a few books on nourishing traditions. She challenges the politically correct nutrition and diet dictocrats. Let’s be opened to understand both sides of the food spectrum.
The recipe I’m sharing with you here and now is a plant-based equivalent to the typical chicken or beef broth we’re used to. This soup is easily digestible and loaded with healing nutrients. We all need that now more than ever, eh? It’’s delicious medicine - like chicken soup for the soul ALL of us can enjoy. Shout out to the vegetarians and vegans! We got you covered!
I want to thank Mark Reinfeld - a former Long Islander that now resides in Hawaii, and opened up his own vegan restaurant, authored many plant-based cookbooks, educator, and is an inspiration for us healthy foodie seekers. He inspires me to cook clean. This winner of a recipe is in his Healing The Vegan Way - plant-based eating for optimal wellness cookbook. Of course, I added my humble spin in this brilliant recipe by suggesting a variety of seaweed, and I also left out white potatoes as one of his ingredient. But, hey, you’re the boss in your own kitchen so go for it if potatoes are calling your name. I’m sensitive to nightshades so I walk away.
BTW, this soup has zero fat and 5 grams of fiber, and 18 grams of carbs. If you’re a counter (I’m not) than go crazy! One cup a day is like an apple a day keeps the doc away. Sip and enjoy!
Recipe:
Mise En Place - numero uno to get your ingredients in place - than move on… The cooking process will be so much more enjoyable.
8 cups water or vegetable stock
1 yellow onion
5 garlic cloves - chopped
1/2 cup shiitake mushrooms fresh or fry - slice
1 cup chopped parsnip - 1/2 inch pieces
1 1/2 cup cabbage - sliced - half of a cabbage
1 cUp carrots - thinly sliced - 2 carrots
1/2 cup celery - thinly sliced -2 stalks
1/4 cup fresh flat-leaf parsley, basil or 2 tbsp dill - chopped
pinch of salt or more to taste
1 kombu stick, or 1/4 cup kelp or arame seaweed - optional
2 cups of kale, collards or spinach 10 minutes before straining the soup - optional
- place water or stock in a large pot over high heat.
- add all the ingredients, except salt and cook for 30 minutes
- carefully pour the soup through a strainer into another pot or large bowl
- you can eat the veggies separately or add some back in the soup or discard
- add the salt to taste
- pour the soup in a cup or bowl and nourish your precious body and soul
Genia’s Spoon Me Tips:
Inspiring you all with the nutrition in each veggie that’s bedazzling this soup recipe. It’s a natural vitamin in a bowl, easily digests, warming, great for your immune system, delicious and homemade with love.
Parsnip - folate and potassium
Onions - sulfur and quercetin
Cabbage - fiber and vitamin K
Carrot -vitamin A
Sea Vegetables (seaweed) - trace minerals
Much love in a cup,
Genia