A plant-based vitamin broth to sooth, nourish and detoxify.

The digestive system is truly the core of our well-being - involved in many processes, so it’s extremely important we keep it in order.  When we do, we not only feel great, but we can perform at a level we want.  If we allow our gut health to become poor, we can end up with impaired nervous and immune systems in addition to our overall hormonal function. A healthy gut health is very important as it prevents some of the more harmful microbes from passing through the small intestine.

As a vegan athlete, I make it a priority to provide my body what it needs for overall health, nourishment and athletic performance.  I prefer to eat my vitamins and minerals from real food as much as possible, so I really enjoy making this “medicine/vitamin/restorative broth”, which also acts as a great detox.  This approach is extremely easy on the stomach and quick to digest.  I make this almost once a week throughout the year and I assure you it will quickly become a staple in your house.

Here what I do:
I gather every immune boosting, vitamin and mineral rich veggie I can find and throw them into either a soup pot or slow cooker and let them all simmer away.  Before long I have the best kind of medicine; a flavorful vegan broth filled with soft, slow-cooked vegetables that soothes and nourishes.
 
Prep Time: 30 minutes
Cook Time: 4-6 hours
Yield: makes about 2 1/2 quarts of strained broth

Ingredients

·       Hard root veggies (carrots, golden beets, radishes, turnips)
·       1 handful cilantro
·       1 handful fresh flat leaf parsley
·       3 stalks of celery
·       2 - 3 medium whole cloves of garlic, crushed
·       1 medium onion
·       1 yellow squash
·       1 bunch kale, chard or collard greens (leaves only)
·       ½ cup fresh or ¼ cup dried shitake mushrooms (or a other wild mushrooms)
·       1 large piece of kombu (seaweed) - optional
·       1 - 2 inch piece of fresh ginger, skin removed and grated
·       1 - 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried if fresh is not available) 
·       ½ teaspoon fine sea salt
·       ¼ teaspoon freshly ground black pepper
·       3 quarts/12 cups filtered water
·       3 tablespoons blackstrap molasses
·       1 Tablespoon of hemp oil (added after cooked)

Directions:
Coarsely chop veggies into even sized pieces.
Place all the ingredients except the hemp oil and add the water to cover.

1. Cooker:  Set to 5 to 6 hours on high or 10 to 12 hours on low. 
   
2. Stovetop:  Cover the vegetables, herbs and spices with the water and bring to a boil. Reduce heat and barely simmer on low for about 3-4 hours.
   

• For a “brothy’ soup with chunks of vegetables: Serve as is with a drizzle of hemp oil and additional salt to taste.
  
• For a strained broth: Strain liquid through a fine mesh strainer (set vegetables aside). Salt to taste. Let cool to room temperature before refrigerating or freezing.
  
• For a velvety soup: Place the strained vegetables and about 1 cup/240ml of broth together into blender.  Add a Tablespoon hemp oil and season to taste with additional salt and pepper. Blend on high until liquefied.
  

Storage:
Store broth and soup up to a week in an airtight container in the fridge. You can also freeze for up to three months.

Give it a try!

• Start your morning with a cup of broth or sip it throughout the day as an alternative to tea or coffee. 
  
• Leave the slow-cooked vegetables in for more sustenance or mix the whole thing up in the blender for a creamier, velvety soup.  Stir in a tablespoon of hemp oil extra richness.
  

This is boundlessly adaptable and easy to make and store for when you need it.

Nourish your health and feel great, naturally! - Kristin Wuhrman