Homemade vegetable broth is incredibly easy to make. When the cool fall breeze blows in, and I know cold and flu season is upon me, I begin looking for ways that I can amp up my nutrition in all kinds of recipes. Basic broth is amazing – but when you take it up a notch with some key superfoods? Well, that is just next-level.
On the bright side, with the cooler temps we get awesomely fashionable layered outfits, less frizzy hair and amazingly hearty, beautiful and nutrient power packed root veggies.
And then we get to experiment making the most amazingly superpowered soups there ever were.
At the market last week, one of my favourite organic vegetable sellers had bags of mixed seasonal vegetables available. Given that I rarely need a whole bunch of radishes, carrots, turnips and the like, I loved this chance to pick up a cocktail of seasonal goods – ideal for brewing up a pot of soup, making a stew or even juicing.
I applied to give a talk at a great big raw foods conference and looks like I didn’t make the cut. My cooking demo was going to be on how to integrate raw superfoods into the most amazing cooked, warming meals. Sometimes we need more than a cold mix of weird stuff thrown in a blender. (Not that I don’t also love a great smoothie!)
If you have some superfoods kicking around that you’re wondering how to use outside the blender, you can easily add them to warm, cooked dishes.
Now some people are suspect of these ‘new’ superfoods like goji and maca, but the truth of the matter is that these aren’t new at all. They are ancient power foods from other cultures and have been used far longer than blenders have been around. In many cases, they fall into the herb, or herbal medicine category and as such, are used for addressing all kinds of ailments.
Special Ingredients in This Superfood Vegetable Broth
Traditional Chinese Medicine (TCM) believes goji berries can enhance immune system function, improve eyesight, protect the liver, boost sperm production and improve circulation, among other effects. They act on the liver, lungs, and kidneys and enrich yin.
Maca has been harvested and used by humans in the Andean Mountains for centuries. It is used to help reduce or better adapt to stress, enhance libido, support thyroid health, prevent cancer and help relieve pain.
I have been experimenting for some time on how to get these superfoods into my diet in concentrated and traditional ways. This amazing soup broth is one such way. And was so easy too!
Stash a bunch of this superfood vegetable broth in your freezer and you’ll have it on hand when you need it.
Superfood Vegetable Broth
- Total Time: 2 hours 50 minutes
- Yield: 10–12 cups 1x
An easy vegetable broth with beneficial superfoods. Save your veggie scraps to use in this, too!
- 6–10 cups of your fave veggies, cut into 1-inch pieces (for this soup I used 1 onion, 4 cloves garlic, 3–4 carrots, 3–4 turnips, some radishes, garlic scapes, a few small sweet peppers, and beets)
- 2 inches fresh ginger root
- 2 Tbsp gogi berries
- 2 tsp turmeric
- 1 tsp-1 Tbsp maca
- 1 tsp Reishi powder
- A few chaga mushrooms
- sea salt and cayenne to taste
- 1–4 drops of lemongrass essential oil
- In a large pot, place all your veggies, ginger, goji, turmeric, maca, reishi and chaga.
- Fill with water just until vegetables are covered.
- Bring to a boil. Lower the heat, cover, and then simmer for 2 hours.
- Using a nut milk bag or sieve over a large bowl or pot, strain out the veggies, berries and herbs until you are left with just the broth.
- Add sea salt and cayenne to taste.
- Just before serving, add the lemongrass oil.
- Prep Time: 20 minutes
- Cook Time: 2 hours, 30 minutes
Keywords: broth, veggie broth, vegan broth, vegetable broth, vegetable stock, superfood vegetable broth, superfood vegetable stock
What unexpected ingredient do you like adding to your soups and smoothies these days to nourish yourself?
8 responses to “Superfood Vegetable Broth”
Yum! Just what I needed today – my sweetie just called to say that she’s sick. I don’t have all of the superfoods, but this is a great inspiration for my version! I wouldn’t have thought of adding Ocean’s Alive or lemongrass oil, but it sounds yummy!
It really is!
You know I’ll be trying this! You know how much I love my soups, i can’t wait to experiment with adding goji berries–never would have thought!
thought you might enjoy this one.
Sounds like a great recipe. This may seem like a silly question but what do you do with the veggies that you strain out ? I am guessing you could leave them in, but in the case you just want broth, is there a good use (other than compost) for the cooked veg ? Thanks for sharing !
Jill, I cut up the veggies I used so they were edible before adding them (bite-sized pieces, cores/stems/etc removed) and ate them over rice. They were still good.
You can mash them up and make dumplings.
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