Yummy Plant Based Broth



6 cups purified water

1 bag frozen stir fry vegetables (or fresh soup vegetables of your choice)

1/2 diced red onion

1 clove garlic

3 portabella mushroom caps, diced

1/8 teaspoon smoked paprika

1/8 teaspoon black pepper

1/8 teaspoon pink Himalayan salt (adjust to your own taste)

Dash or two of cayenne and/or chipotle peppers

2 tablespoons coconut liquid aminos

1 tablespoon Irish moss gel

1 teaspoon extra virgin olive oil


1. Mix water, vegetables, mushrooms, and seasoning in a glass or stainless steel pot. Adjust the spices according to your taste.

2. Bring to a rapid boil and cook for one hour.

3. Turn off heat.

4. Add liquid coconut aminos, irish moss gel, and extra virgin olive oil to the broth.

5. Mix with a whisk.

6. Place a lid on the pot and allow it to sit for 10-15 minutes.

7. Serve as is or use as a base for a pot of greens or pho. You can strain it or leave the veggies and shrooms in.


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