Plant Based Immunity Broth

Gut healing Immunity Broth 

12 cups / 2 3/4 litres filtered water
1/2 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 sticks
2 cups carrots, broccoli stalks, cabbage, or any veggie of your choice
1 whole leek, white parts, chopped
1/2 cup dried shiitake mushrooms
1/2 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.