Recipes, Salty

Healing Medicine Media Broth

Porridge cubes and all kinds of ready-made concentrates often contain sugar, salt, yeast, palm oil or even colourings, flavours and preservatives that we don’t need. So there’s no better broth than the one you make yourself. Neither in texture nor in taste.

At first glance, making a broth may seem like a lot of work, but in reality it’s not, because the active part is just a bit of preparation, and then the broth will be bubbling away on the stove.
The inspiration for this broth originally came from the Medical Media blog. It’s called “Healing Broth”, and with good reason, because each component hides a whole host of valuable qualities.

Quantity: 2 litres
Preparation time: 10 minutes active time + 2-4h passive time.
Severity: light

  • 4 carrots
  • 2 celery stalks
  • 2 onions
  • 1 cup of chopped parsley
  • 1 cup shiitake mushrooms – you can also use dried mushrooms (optional)
  • 2 tomatoes (optional)
  • 1 garlic clove (approx 6-8 cloves)
  • 2,5 cm piece of ginger
  • a 2,5 cm piece of turmeric root
  • 2 litres of water

Making a healing broth:

Chop all the ingredients and pour into a pot with the water. Bring to the boil, cover with a lid and simmer gently on low heat for 2-4 hours. Serve as a soup or as a dip and use broth.
The broth will keep in the fridge for 5-7 days.

Sip! If you like, you can freeze some of the broth into ice cubes. They are good to use later, for example in oil-free frying.

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