Vegan Bone Broth
Ingredients
- 1/4 cup crumbled wakame or sea palm
- 1 cup water
- 6 tablespoons coconut oil divided
- 1 cup diced fennel root
- 1 cup diced celery or celery root
- 2 teaspoons minced fresh turmeric
- 1 tablespoon minced fresh ginger
- 1 garlic clove minced
- 2 bay leaves
- 1 cup thinly sliced carrots or golden beets
- 12 cups vegetable broth or water
- 1 ½ Tablespoons coconut aminos or wheat-free tamari
- ¼ cup miso paste
- 2 cups roughly chopped collard or beet greens
- 2 cups roughly chopped kale or dandelion greens
- ¼ cup chopped fresh parsley
- 1 Tablespoon apple cider vinegar
- Juice of 3 limes or lemons
Instructions
- Soak the wakame in water and set it aside.
- Heat 4 Tablespoons of oil in a large stockpot over medium heat. Sauté the fennel and celery for 5 minutes.
- Add the turmeric, ginger, and garlic. Sauté for 5 minutes or until the celery is totally soft.
- Add the bay leaves, carrots, broth, and coconut aminos. Increase the heat to medium-high.
- Pour in the soaked wakame with the soak water. Cover, bring to a near boil and reduce the heat to low. Simmer for 45 minutes. Remove from the heat.
- Scoop out 1 cup of the broth and stir in the miso paste until dissolved. Pour the miso broth into the pot along with the greens, kale, and parsley.
- Let it sit, covered, for 10 minutes.
- Serve garnished with the remaining 2 tablespoons of coconut oil, vinegar, and lemon juice.