There are many occasions in which one would need or want healing broth. When you’re sick, if your feeling a bit sad and need some comfort food, or during a postpartum period.
Before I gave birth I prepped a bunch of food that I could freeze and store that would be easy to cook so that everyone in the house would be well nourished, especially me, for the days after baby arrived. This broth freezes really well! Especially in those cup sized cube trays from Amazon. Then I moved them from the tray to a freezer back and had a great stock pile of delicious broth that I knew was nourishing for my body during the most crucial days following labor.
Every time I would search for the best foods to have on hand for postpartum, every list would have bone broth. However, I cannot have bone broth, on account of being a vegan. But I wanted something that would still be packed with essential vitamins and minerals that would help restore my strength and nourish my body and my baby in extension.
Enter, this vegan healing broth! Fair warning, its quite spicy. But of course you can alter this recipe to suit your own tastes.
Pro-tip! I really enjoyed using this broth as the base for my ramen, supppper yummy.
Here’s all the benefits of this delicious broth that is perfect for any post-partum moms you know, or any sick day!
- Olive oil (extra virgin)
- loaded with antioxidants
- Fights inflammation
- rich in healthy fats
- Shiitake Mushrooms
- contain antioxidants that protect the skin from oxidative stress
- boost the immune system
- lower cholesterol levels and improve circulation
- contain vitamin D which supports bone health and emotional support
- neurotransmitter support, benefiting mood and cognitive function
- Kale
- contains vitamins A, K, & C (supports blood clotting, cellular health, and skin health)
- Antioxidants
- High in iron making it a great blood builder (perfect for post partum mamas)
- Omega-3 fatty acids (anti-inflammatory)
- Fiber to aid with digestion and elimination (if you’ve had a baby you know how stressful this can be those first couple of days post-partum!)
- Wakame Seaweed
- High iodine to support the thyroid which in turn supports the body’s ability to repair cells and the metabolism function
- contains other important nutrients like manganese, folate, magnesium, and calcium
- contains vitamins A, C, E, and K
- contains iron, copper, and phospohrus
- Turmeric
- anti-inflammatory & antioxidant
Ingredients:
- 1 tbsp olive oil
- 1 red onion roughly chopped (with skins)
- 1 head of garlic, bulbs smashed
- 1 jalapeño pepper, roughly chopped with seeds (leave out for those who don’t like spice, or for babies)
- 1 two inch size piece of ginger, roughly chopped (with skins)
- 1 cup chopped kale
- 3-4 cups veggies roughly chopped (carrots, button mushrooms, leeks, celery)
- 3/4 cup chopped fresh shiitake mushrooms, or 1/2 cup dried shiitake mushrooms
- 30 g dried wakame seaweed
- 1 tbs peppercorns
- 1-2 tbsp ground turmeric or 1 inch chunk of chopped fresh tumeric
- 1 tbsp soy sauce or coco aminos
- a bunch of fresh cilantro chopped
- 1/4 cup nutritional yeast
- giant soup pot
Instructions:
- add all ingrediants to a giant soup pot, they should fill the pot almost entirely.
- fill with filtered water until veggies are just covered
- bring pot to a boil, then lower heat to simmer.
- Add lid and let simmer for an hour or so
- Taste, if it tastes good to you strain the liquid into a bowl through a fine mesh strainer and serve immediately or save in the fridge up to five days or freeze for up to three months
- If it doesn’t taste strong enough, continue to simmer and check periodically until it reaches desired taste.
Let me know if you made this broth in the comments, and how it went!
Notes:
- The amounts are there simply for easy readability. When I make this I use the largest pot I have and chop up these vegetables and often others if I have them laying around and fill the pot to the brim, then add water.
