Healing, warming and versatile vegetable broth, ideal for cold days or during a cure according to Anthony William. Aromatic with shiitake mushrooms, celery, onions and garlic. Easy to make, vegan, gluten-free, salt-free and oil-free. Perfect for portioning and freezing.
Prep Time 20 minutesminutes
Cooking time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 8Servings
Calories 39kcal
Ingredients
340gCarrotssliced
220gCelery stalk cut into rings
140gWhite onionRoughly cut
145gShiitake mushroomsdried, soaked in cold water for one hour, discard soaking water
2Garlic clovesPeeled and finely chopped or pressed
Provide a large pot. Place carrots, celery, onion, shiitake mushrooms, garlic cloves, ginger and parsley in a pot. Add water and bring to a boil. Cook for two hours, season with salt and pepper and then decide between three options: Strain and discard cooked vegetables. Puree, or eat as a clear soup with vegetables added.
340 g Carrots, 220 g Celery stalk, 140 g White onion, 145 g Shiitake mushrooms, 2 Garlic cloves, 18 g Ginger, 25 g parsley, 2000 ml Water, 1 Bird Eye Chili, Salt to taste, Pepper to taste
Divide into plates, garnish as desired and enjoy!
Keeps up to 2 days covered in the refrigerator, frozen several months. TIP:Freeze in silicone ice cube molds and thaw as needed.