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Vegan Jewish Mom’s Healing Veggie Broth for: 
  • Healing belly troubles like IBS, UC & Crohns
  • Colds 
  • Flu
  • After food poisoning
  • Stock for your next soup! 
45 minutes to make. Makes six 1 cup servings (freeze some for your next illness or soup!)
 
Ingredients: (this recipe has some strong ingredients but they are small enough amounts to be kid-friendly!) 
  • 6 Cups of filtered water (there will be 8-9 cups of liquid total)
  • Container of veggie broth (or you can increase the water by 2-3 cups)
  • Rapunzel Vegan bullion cube (This is my secret ingredient in most things!)
  • 1 bunch fresh parsley (or cilantro if you wish), chopped
  • 1 Garlic bulb (or more if you like!), chopped
  • 1 thumb-sized piece Ginger grated with a zester
  • 2 Tbsp or two fingers sized Turmeric grated on a zester
  • 1 Cup Green Onions (Scallions), chopped
  • 1 Red onion or white onion, chopped
  • 1 Cup celery, finely chopped
  • 1 Cup purple cabbage, finely chopped
  • ½ Cup any mushrooms, dried or fresh
  • 1 Cup tomatoes, chopped
  • Pinch fresh grated black pepper or pinch ground white pepper (if you have to hide it from kids!)
  • 1 Tbsp coconut or soy amino acids
  • 1 Tbsp Coconut oil
  • ¼ Cup fresh squeezed lemon juice
  • Optional: 1 Tbsp of grated burdock root if you love the earthy flavor. Immune and digestive properties.
 

Method: 

  1. In a large stock pot, sweat* the red or white onions, garlic and half of the parsley
  2. Add carrots and cabbage and cook for a few minutes on medium heat
  3. Add mushrooms, tomatoes and pepper, cook for 2 minutes.
  4. Grate in the ginger and turmeric. 
  5. Add in water and bullion or ready-made broth and amino acids.
  6. Simmer for 10 minutes. 
  7. Add in the green onions (scallions) and the other half of the parsley. 
  8. Cook another 10 minutes. 
  9. Add lemon juice, stir and serve. 
*to sweat the onions means sauté them on low temp without browning. 
 
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vegan veggie broth healing

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