It seems that everyone I know has been hit with the flu and cold bug that’s been going around this winter. At our house the boys have been battling it for a week, and it’s showing no signs of letting up. In recent years, bone broth has become incredibly popular for it’s mineral rich healing benefits, and I wanted to come up with a nourishing vegetarian version for our house. The timing couldn’t have been better, since we just received our first order from the locally run produce delivery company Go Produce Inc. Go Produce aims to help everyone eat healthy by delivering locally grown, freshly picked produce to their doorstep. They support local farms and source fresh, seasonal produce. I placed my first order and a few days later a bag filled with ripe, colorful fruits and vegetables showed up at my door. It was just as the boys’ coughs and colds began to get worse, so I scoured the web for vegan bone broth recipes, and after a few revisions, came up with this healing broth. As the soup simmers, the nutrients from the vegetables are released into the broth. Once you strain the soup, you’re left with a nutrient dense and easy to digest broth that is perfect for sipping on to prevent and fight the illnesses floating around this time of year.
Besides the health benefits, I love this recipe for its flexibility. You can swap and substitute to your heart’s content! If you don’t have or don’t like an ingredient, replace it with something else or leave it out entirely. I’d recommend keeping the ginger and turmeric for their anti-inflammatory and antioxidant benefits though! This broth is also a great way to make use of leftover vegetable scraps; store them in a freezer bag, and you’ll already have almost everything you need to whip up this nutritious broth the next time you’re feeling run down. I think I’ll be making an extra batch to freeze, so that I always have some on hand the next time my house comes down the flu, or to give away to loved ones who are feeling under the weather. I hope you guys love it and please let me know if you try any variations of it that you’d recommend!
- 6 quarts filtered water
- 1 large sweet potato, unpeeled and chopped
- 5 white mushrooms
- 3 medium carrots, unpeeled and chopped
- 1 large white onion, chopped
- 6 cloves garlic, grated
- 3 inch piece of ginger, unpeeled, split lengthwise
- 2 tsp ground turmeric
- 1 tbsp lemon juice, or to taste
- 1 tsp sea salt, or to taste
1. Add all ingredients to a large pot
2. Cover and bring to a boil
3. Reduce heat to low, and allow to simmer for 2 hours
4. Strain into a heat resistant bowl using a fine mesh sieve
5. Pour strained broth into mason jars or storage containers. Store in fridge for 5 days or freeze.
This post was sponsored by Go Produce Inc. I only share companies, products and services that I love, and all opinions are always my own.