Recipe: Nourishing Broth


Photography: Uyen Luu

This wonderful recipe is full of vitamins to keep your skin, eyes, nervous and immune systems healthy. Add a handful of spinach, beansprouts, chopped chilli and a splash of tamari to make a delicious light lunch. You can also store this one in the freezer so you always have a hearty stock soup to hand.

Prep: 10 minutes

Cook: 25 minutes

Serves: 5


  • 2 litres of filtered water
  • 2 large onions,
  • roughly chopped
  • 5 cloves of garlic, crushed 3-4 sticks of celery, roughly chopped
  • 2-3 carrots, roughly chopped 1 handful of herb stalks (optional)
  • 3-4 bay leaves
  • 1⁄2 tsp peppercorns,
  • 1⁄2 tsp of coriander seeds
  • 2 sheets of kombu (optional but makes a difference)
  • 5-6 dried shiitake (any dried mushroom will do)
  • 1/2 tsp turmeric (optional)


Put the water in a large pan and heat. Add the vegetables, bring to a boil and simmer for 25 minutes before turning off and leaving to stand for 1 hour (longer if you are going out, but remember to cover!)

Strain and keep in the fridge. Use within 5 days or freeze in portions and use within a couple of months.

Tom RedwoodComment