Veggie Healing Broth
Author: Adapted from Elina Fuhrman
Recipe type: Soup
Serves: 8 servings
Ingredients
- Boiled water - about 4 cups
- 5 whole dried shitake mushrooms
- 2 quarts spring or purified water
- ½ bunch kale
- ½ bunch collards
- ½ bunch swiss chard
- ½ bunch mustard greens
- ½ small cabbage, coarsely chopped
- ½ fennel bulb chopped in quarters
- ½ medium sized onion, quartered with skin
- 2 carrots
- 2 bok choi, quartered
- 1" piece of daikon radish
- 3 cloves of garlic, pounded
- 1 small knob of ginger, 1.5", chopped
- ⅓ asian pear
- handful of cilantro
- 3 springs thyme
- handful of parsely
- celtic or himalayan salt
Instructions
- Pour boiling water over washed dried mushrooms and leave to soak for 30 minutes. Strain.
- In a large pot, bring mushroom soaking water and spring water to a soft boil on medium heat.
- Add all ingredients except herbs and salt to the pot (add more water if needed to well cover veggies.)
- Simmer for 2 hours.
- Turn off heat, add cilantro, thyme and parsley. Let sit for 15 minutes.
- Strain liquid into a large pot or ball jar. Press veggies to release liquid.
- Let cool for 1 hour to allow the flavors to mature.