This is a great recipe to boost your immunity - just in time for the fall season. Drink 1 cup mid morning, to boost energy, improve cognitive function, improve hair/skin/nail health, and benefit your digestive system.
Makes 2L or 6-8 servings
1 white or yellow onion, peeled and roughly chopped
2 leeks, green parts discarded, white part roughly chopped into coin shapes
2 tablespoons olive oil like avocado or coconut oil or grass fed butter
2 cups fresh shiitake mushrooms or 1 cup dried
1/2 cup dried reishi mushrooms, or 1 cup dried
1 cup cremini mushrooms or white button mushrooms
2 strips Kombu (helps with digestion and flavour)
2 medium carrots, peeled and roughly chopped
4 medium tomatoes, halved, with fine seeds is fine
3 whole cloves garlic, peeled
1-inch knob of fresh tumeric, unpeeled, halved
2 cups roughly chopped green cabbage
1 loosely packed cup roughly chopped parsley
2 tablespoons lemon zest
In a medium pot over medium heat, brown the onions and leeks in the oil with a pinch of sea salt to help the browning.
Quickly rinse the shiitake, reishi (if using), and cremini mushrooms and Kombu under running water. Add all the mushrooms, kombu, carrots, tomatoes, garlic and tumeric to the pot, along with 2.8L water. Cook for 1 hour over medium-low heat, covered. During the last 20 minutes, add the cabbage, parsley, and lemon zest.
Season the broth to taste with salt.
Remove from heat and strain.
Store in the fridge for up to 5 days, or freeze in zip-tight plastic bags or glass mason jars for up to 3 months.