Boneless Broth

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Prep Time 30 minutes
Cook Time 2 hours
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 cups Water Filtered for best results
  • 3 Carrots Chopped
  • 3 Celery ribs Chopped
  • 1 Onion Quartered. Medium preferably red.
  • 3-4 Garlic cloves chopped
  • ½ cup Chick peas or Garbanzo Beans Preferably dry beans
  • ½ cup Shitake mushrooms Dried preferred
  • 1 ounce Wakame seaweed Dried about 1/10 of a cup
  • 1 inch Ginger root 1/2 teaspoon dry
  • 1 Tbsp Tumeric Powder
  • ¼ cup Nutritional Yeast
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Coconut Aminos
  • ½ cup Fermented vegetables Optional as available
  • ½ bunch Fresh herbs: Cilantro, Basil or Oregano See Notes

Equipment

  • Instant Pot Unless cooking on the stove
  • stock pot If not using an Instant Pot
  • soup Ladle
  • cutting board
  • chef's knife

Method
 

Instant Pot
  1. Add all the ingredients in the Instant Pot, give it a quick stir, put on the lid, and close the vent.
  2. Set the pressure on high and the timer for 1 ½ hours or 90 minutes. The Instant Pot takes about 15 minutes to reach full pressure before the timer starts.
  3. Once the cooking cycle is done, allow the pressure to naturally release (about 15 minutes), then turn the vent to release the rest of the pressure. Remove the lid.
  4. Place a fine mesh strainer over a bowl and line it with cheesecloth if you want a clear broth. Pour the contents through to separate the broth from the cooked vegetable materials. You can discard the mash or blend the contents with a little vegetable broth or water and make a soup.
  5. Pour the Vegan Boneless Broth into jars and allow to cool. You can seal and freeze the broth or keep it in the fridge for up to a week.
  6. To serve, either drink the broth cold or warm it on the stove or in the microwave. Taste it and add a touch of salt or spices to suit your taste. If you like it spicy, add a touch of cayenne.

Notes

On The Stove:
Add all of the ingredients into a pot and bring to a full boil.  Then reduce the heat and simmer for a couple of hours, and follow the directions from there.
*Coconut oil is generally considered beneficial for gut health due to its fiber content, natural probiotics, and antimicrobial properties. It can help improve digestion, support the growth of healthy gut bacteria, and potentially alleviate symptoms of gut issues.  We typically recommend avoiding oil.
**If you don’t have fresh herbs, you can use dried spices and mix them up as you like, maybe a teaspoon of each of these three. A reliable conversion ratio is 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs. 
Basil:
Basil is a good source of magnesium and flavonoids, which can support mood, memory, and concentration. It also has anti-inflammatory and blood sugar-regulating properties. 
Cilantro:
This herb is a good source of vitamin K and antioxidants like polyphenols, which may help with cardiovascular health. It's also been linked to potential blood sugar benefits. 
Oregano:
Oregano is rich in antioxidants, specifically carvacrol and thymol, and has been used traditionally for digestive issues. 

I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…

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Categories: Plant-Based Recipes, Soup

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