Biome Broth

This healthy vegan biome broth is packed with gut-healing ingredients. It's a vegan broth that is both delightful and easy to make. Try it today and feel the difference it makes!

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings cups

Calories 39kcal

Author Marly McMillen

Ingredients

1 teaspoon olive oil
1 onion peeled, stem end removed, and chopped
10 medium garlic cloves peeled and roughly chopped
1 cup mushrooms (Shiitake, Portobello, etc.)
2 medium carrots washed, stem ends removed, and sliced
1 cup fresh parsley chopped
2 cups celery chopped
1 large piece nori Seaweed (see notes)
1 2-inch ginger roughly peeled and chopped
1 tablespoon nutritional yeast flakes
¼ teaspoon ground turmeric
8 cups water
1 tablespoon miso paste

Cups - Metric

Instructions

Add olive oil to a skillet over medium heat. Add chopped onions and cook for 3 minutes, until somewhat tender. Add garlic and cook for another minute. Reduce heat to medium-low.
Cut up the veggies.
Add ingredients (except miso) to a large pot and cook over medium-low heat until the veggies are tender (around 45 minutes). Slow Cooker: cook on low for 6 to 8 hours. Remove from heat.
Strain broth with a fine mesh strainer. Create a miso "slurry" by adding a tablespoon of the broth to the miso paste. Stir to combine. Then stir the slurry into the rest of the broth.
Transfer to mason jars and keep refrigerated for up to 1 week. Or freeze for up to 2 months.

Notes

You can buy nori seaweed in the international section of most major grocery store chains. It is the same sheets used to make sushi.

Miso paste should never be boiled, so that's why we add it after straining the ingredients. It also doesn't blend easily with other ingredients. Creating a slurry by combining some of the broth with the paste will help thin it out, making it easier to stir into the broth.

Nutrition