By Dr Sarah Lantz
Makes approximately 2 litres | Vegetarian and Vegan friendly
There is definitely something healing when drinking broth. Warming, comforting, and full of tasty goodness. Made from prebiotics (onion, leek and garlic) and anti-inflammatory spices, the addition of mushroom offers a boost of vitamin D, which helps support the immune system, increase calcium absorption and adds a lovely depth of flavour.
- 1 large leek, coarsely chopped
- 3 sticks celery, plus leaves, coarsely chopped
- 1 large onion, skin on, quartered
- 1 large carrot, unpeeled, coarsely chopped
- 125 g (4 ½ oz) button mushrooms
- 1 tomato
- 1 small bulb garlic, broken apart but unpeeled
- 10 cm (4 in) knob of turmeric, coarsely chopped
- 5 cm (2 in) knob of ginger, coarsely chopped
- Olive oil, for drizzling
- 1 tbsp apple cider vinegar (unpasteurised)
- 6 sprigs flat-leaf (Italian) parsley
- 5 sprigs thyme
- 5 whole black peppercorns
- 2 bay leaves
- 10 cups (2.5 litres) cold water
- Preheat the oven to 200°C. Place the leek, celery, onion, carrot, mushrooms, tomato, garlic, turmeric and ginger in a roasting tin.
- Drizzle generously with olive oil and roast for 30 minutes, or until browned and slightly blackened.
- Transfer the roasted vegetable mixture into a large saucepan and add the remaining ingredients.
- Bring to the boil over high heat. Decrease the heat and simmer undisturbed for 2 hours.
- Line a large sieve or colander with a double layer of muslin (cheesecloth). Strain the broth and discard the solids.
- Use as required.
Dr Sarah Lantz (PhD)
Buchi Brew Co. & Sacred Women’s Way