Friday, February 9, 2018

Vegan 'Bone' Broth Recipe!

Hello dear readers! I made this soup about five times already this month so I figured it was time to share the love. You all must remember the bone broth craze of 89 2017, right? Everyone was posting about it and it annoyed me enough that I made my own version, fully vegan and bone-free! It is perfect for the winter time and to boost your immunity! Maybe I will dedicate a video to this recipe--it's just that good.

-1 TBSP miso (I used the light beige kind)
-Homemade vegetable broth (two ice cubes worth) OR 2 heaping tsp of a store-bought kind (low sodium!)
-3-5 garlic cloves
-Big chunk of ginger (there's no such thing as too much ginger in this soup)
-4-5 bay leaves
-1 TBSP ground black pepper
-3 tsp hot red pepper flakes
-3 tsp turmeric
-3 TBSP dried mint (don't skimp on this!)
-Juice of 1-2 lemons
-2 TBSP sesame seeds
-Nutritional yeast (optional, but really tasty)
-Optional: vegetables (broccoli, spinach, celery, green onions) to make it more filling

-Heat up a lot of water in your kettle. Add the miso to a pot and pour just 1 cup of water over it and stir until it dissolves.
-Put the heat on low-medium and stir in the veggie broth until it dissolves.
-Grate your ginger in and either grate your garlic cloves or crush them and toss them in. Make sure to stir!
-Add all of the water and add the bay leaves, both kinds of pepper, and turmeric. Keep the heat low and close the lid, allowing everything to just cook together. If you're going to add veggies (I tend to add frozen broccoli and chopped spinach, add them now)
-After about 10 minutes, add the mint, stir well, turn off the heat and close the lid for another 10 minutes.
-When ready to enjoy, add nutritional yeast to your bowl first, pour the soup on top so it melts it and then add sesame seeds on top for a nice little crunch (and calcium!). Squeeze in some fresh lemon, give it a good stir and enjoy!

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