When you have a stomachache or a digestive upset, broth is a great way to soothe your pain. Enter this 1-Pot Gut Calming Vegetable Broth.
You can use it in cooking instead of vegetable broth purchased at the store. It is versatile, and you can add whatever vegetables and aromatics are available. It comes together in one pot within about an hour.
Also included is a recipe for an easy and quick miso tonic that will give you maximum minerals and flavor. It’s also great for freezing and making ahead so you can have it ready when you need it.
What makes it a gut calmer?
- Ginger is known to relieve nausea, indigestion, and vomiting. ( Source).
- Kombu contains enzymes and amino acids to aid digestion.
- Source – contains probiotics that may help to support the gut microbiome.
- Electrolytes- Supplies Electrolytes, such as sodium, potassium, magnesium, phosphorous, and calcium, can be depleted.
- It’s delicious, comforting, and like a big hug in a dish
How to make this Vegetable Broth
Start by browning your aromatics (onion, garlic, ginger, celery, and carrot).
Add the remaining vegetables, dried mushrooms, and seasonings. They are very versatile, and you can modify them with whatever you have on hand!
Add water and bring to a rolling boil. Cover, then simmer for about an hour.
Serve your favorite(s) way(s).
- Vegetable soup
- Vegetable broth
- Miso tonic
Ingredients
BROTH
- If onion is a problem for your digestive system, substitute shallots, green onions, or the tops of green onions.
- Garlic cloves minced four cloves (if garlic aggravates your digestive system, leave it out).
- Ginger roughly chopped, 1 tbsp
- Celery, one stalk/rib
- 1 cup chopped carrots
- Half medium red bell pepper
- Red cabbage, 1 cup chopped
- Curry powder (or use a smaller quantity of turmeric ground)
- One strip Kombu
- 1 oz. Dry shiitake mushrooms
- Chop 2 kale stems (reserve the greens to serve or for other purposes).
- Add more salt to taste. 1 tsp of sea salt is a good starting point.
- Black pepper is a healthy addition to any meal.
- 1 Tbsp nutritional yeast ( optional ).
- 10 cups of water
TONIC
- If you are a gluten-free eater, use soy miso instead of chickpea paste.
- Make 1 cup of broth using the recipe above. We strained out all the vegetables.
- One small green onion, thinly sliced
- Black pepper
Instructions
- BROTH: Heat a large pot, Dutch oven, or pan on medium heat. Add some water (or oil), onion, ginger, celery and carrot. Add a little salt and pepper, and cook for about 4-5 minutes.
- Stir in bell pepper, cabbage, and curry powder. Add kombu, shiitake mushroom stems, nutritional yeast, water, and salt after 3 minutes.
- Bring to a low simmer over high heat. Cover and cook for 30 minutes or more, but preferably between 1 and 1 1/2 hours.
- Add more black pepper and salt to taste. You can then either 1) serve it as vegetable soup, 2) strain the broth and use the leftovers as a stock (cool the broth and store it in the fridge for up to 5 days or the freezer for three months), or 3) strain the broth and make miso-based tonic.
- TONIC: To make miso tonic, add 2 tbsp of miso paste and a little broth to a bowl. Stir well to combine. Add 1 cup of broth and mix well. (Add more broth for more miso flavor; less broth for less miso flavor. Add a little chopped green onion, and serve. Fresh is best, but it will keep in the fridge for up to two days. Although not recommended for reheating because boiling miso damages the nutritional and aromatic benefits.
