Plant Based Immunity Broth March 11, 2020 manuelascalini Gut healing Immunity Broth Ingredients 12 cups / 2 3/4 litres filtered water1/2 cup dried nettle leaf tea 1 tbsp coconut oil , or extra-virgin olive oil 2 red onion, quartered (with skins) 8 garlic bulb, smashed 1 chilli pepper, roughly chopped (with seeds) 2 inch piece of ginger, roughly chopped (with skin) 2 inch pice of turmeric , chopped 1 cup greens, such as kale or spinach 4 celery sticks2 cups carrots, broccoli stalks, cabbage, or any veggie of your choice 1 whole leek, white parts, chopped 1/2 cup dried shiitake mushrooms1/2 cup dried wakame seaweed 1 large piece kombu seaweed 1 tbsp coriander seeds 1 tbsp mustard seeds 1 tbsp fennel seeds 2 tbsp ground turmeric 2 tbsp coconut aminos A bunch of fresh corriander, or other herb of your choice 1 bag parsley Thyme leaves Rosemary leaves 6 tbsp miso paste Juice of 2 lemon 2 tbsp apple cider vinegar (optional) 2 Tbsp nutritional yeast flakes, for extra flavour and vitamins (optional) 2 tbsp reishi mushroom powder 1. Place all ingredients except collagen powder in a large stockpot. Place a lid on, bring to a boil, reduce to a simmer, and let cook at a simmer for 4 hours. 2. Allow to cool, pour through a fine-mesh strainer, reserving the liquid. Discard the food scraps. To season the broth, use tamari or sea salt.