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all things LOVE, fashion, family, food, and home decor since 2009

4

Jan

2019

Jillian Harris

by

Gut Healing Veggie Broth

Although I’m not a believer in “diets” or extreme cleanses that always seem to be popular come January 1st, sometimes the over-indulging of comfort foods … and wine ?… over the holidays can make you feel a little sluggish! So, it’s always nice to swap the heavy carb loaded foods for a nice, healthy veggie broth to get yourself … and your guts, back on the right track!!

We wanted this to be similar to a bone broth, flavourful and comforting for those chilly winter days, but without the meat, of course!! The mushrooms, miso and seaweed give this broth a deep, soothing and satisfying flavour that can be used in a variety of ways!! This broth gets it dark colour from the skin of the onions and the shiitake mushrooms.

Jillian Harris Gut Healing Vegan BrothJillian Harris Gut Healing Vegan Broth

Serve this with rice noodles and fresh veggies, or add it to your favourite soup. It’s also delicious served straight up if you’re fighting off a cold (like Justin was right before the holidays! He guzzled it up!!). Mushrooms are a rich source of beta glucons, which have prebiotic properties and can improve the growth of healthy bacteria. Win-win! Now why can’t wine do that … LOL!!

Gut Healing Veggie Broth

Gut Healing Veggie Broth

Ingredients

  • 4 tbsp white miso paste
  • 3 tbsp grapeseed oil (or other neutral tasting oil)
  • 3 tbsp water
  • 3 cups shitake mushrooms, sliced
  • 1 sheet of dried seaweed (optional)
  • 1 large yellow (sweet) onion, skin on, very thinly sliced
  • 1 large carrot, very thinly sliced
  • 2 large celery stalks, very thinly sliced
  • 2 head of garlic, cut in half
  • 5 sprigs parsley or other herb
  • 4 inch knob of ginger, unpeeled, sliced
  • Juice of one lemon
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 325 and line a large baking sheet with parchment paper. In a small bowl, whisk together miso, oil and water, and whisk to combine. Add mushrooms, seaweed, onions, carrot, celery, garlic, parsley and ginger to your baking sheet and toss with miso mixture until all pieces are covered.
  2. Bake for 1 hour or until vegetables are fragrant and deep in colour. Add vegetables to a large stock pot and cover with 10 cups of water. Bring to a boil and simmer for 1-2 hours on low. Strain through fine mesh strainer to remove solids and return to low heat. Add in lemon juice and stir. At this point, add your salt. The stock hasn’t been seasoned yet so keep adding until you’ve reached your desired taste. Add more lemon juice if desired.
  3. Store in airtight container in the fridge for up to a week, or in the freezer for up to 6 months. ENJOY!
https://www.jillianharris.com/gut-healing-veggie-broth/

Jillian Harris Gut Healing Vegan Broth

xo

Jilly

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  1. Anne Marie

    January 4th, 2019 at 10:32 am

    Why is the baking necessary for this? I usually toss all ingredients into stock pot and let it simmer.

  2. Lynda

    January 4th, 2019 at 10:34 am

    Why do you cook the onion with the skin on??

  3. Reillee

    January 7th, 2019 at 7:06 pm

    Best broth ever, so easy to add to for more plant based protein. Must make on repeat till we de thaw.

  4. Cayley Humphreys

    January 8th, 2019 at 12:55 pm

    My pot is simmering! Can’t wait to cozy up with a bowl of this tonight. Xx

  5. Dana Esquirol

    January 12th, 2019 at 5:13 pm

    Amazing!! House smells like heaven when veggies are roasting in the oven.. mouthwatering ?

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