Gut Healing Vegetable Broth

Although I’m not a believer in “diets” or extreme cleanses that always seem to be popular come January 1st, sometimes the over-indulging of comfort foods … and wine ?… over the holidays can make you feel a little sluggish! So, it’s always nice to swap the heavy carb-loaded foods for a nice, healthy veggie broth to get yourself … and your guts, back on the right track!!

We wanted this to be similar to a bone broth, flavourful and comforting for those chilly winter days, but without the meat, of course!! The mushrooms, miso and seaweed give this broth a deep, soothing and satisfying flavour that can be used in a variety of ways!! This broth gets it dark colour from the skin of the onions and the shiitake mushrooms.

Serve this with rice noodles and fresh veggies, or add it to your favourite soup. It’s also delicious served straight up if you’re fighting off a cold (like Justin was right before the holidays! He guzzled it up!!). Mushrooms are a rich source of beta glucons, which have prebiotic properties and can improve the growth of healthy bacteria. Win-win! Now why can’t wine do that … LOL!!

Gut Healing Veggie Broth

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Recipe by From the Kitchen of Jillian Harris

Ingredients

• 4 tbsp 4 white miso paste

• 3 tbsp 3 grapeseed oil (or other neutral-tasting oil)

• 3 tbsp 3 water

• 3 cups 3 shitake mushrooms, sliced

• 1 sheet of dried seaweed (optional)

• 1 large 1 yellow (sweet) onion, skin on, very thinly sliced

• 1 large 1 carrot, very thinly sliced

• 2 large 2 celery stalks, very thinly sliced

• 2 head 2 of garlic, cut in half

• 5 sprigs parsley or another herb

• 4 inch knob of ginger, unpeeled, sliced

• Juice of one lemon

• Salt & pepper to taste

Directions

• Preheat oven to 325 and line a large baking sheet with parchment paper. In a small bowl, whisk together miso, oil and water, and whisk to combine. Add mushrooms, seaweed, onions, carrot, celery, garlic, parsley and ginger to your baking sheet and toss with miso mixture until all pieces are covered.
• Bake for 1 hour or until vegetables are fragrant and deep in colour. Add vegetables to a large stock pot and cover with 10 cups of water. Bring to a boil and simmer for 1-2 hours on low. Strain through fine mesh strainer to remove solids and return to low heat. Add in lemon juice and stir. At this point, add your salt. The stock hasn’t been seasoned yet so keep adding until you’ve reached your desired taste. Add more lemon juice if desired.
• Store in airtight container in the fridge for up to a week, or in the freezer for up to 6 months. ENJOY!

xo

Jilly