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Immune Boosting Vegetable Broth

· Recipes,Winter,Autumn

This is a simple and comforting dish and is suitable for vegetarians and vegans. The cabbage in this dish is high in fibre and l-glutamine (contributing to tissue healing) so is great for your digestive system.

The garlic, herbs and iodine (in the seaweed) are anti-microbials (anti-fungal, anti bacteria), the shiitake mushrooms have been shown in studies to be immune boosting. But most importantly, this soothing broth tastes so good and is a wonderfully warming comfort food.

Have it on it’s own or add it to soup, sauces or other dishes such as stir-fry’s for added flavour and vitamin power.

  • 2 litres of water (filtered if possible)
  • 1 tbsp olive oil or coconut oil
  • 1 red onion quartered or white onion with skins
  • 1 whole garlic bulb crushed (leave sit for 15 minutes before using)
  • 300g of shredded cabbage
  • A handful of fresh herbs e.g.  parsley, sage, rosemary, oregano (3 tsp if dried)
  • 4 chopped and washed carrots,
  • 1 chopped and washed leek
  • 4 chopped and washed stalks of celery
  • 100g fresh or dried shiitake mushrooms (optional)
  • 30 g dried seaweed (optional)
  • 1 tbsp peppercorns
  • 1 tbsp apple cider vinegar
  • Optional: 2- 4 tbsp of nutritional yeast


  • Simply add everything to a large pot. Bring to a boil then low simmer, with the lid o, or slightly cracked for 6+ hours.
  • Once everything has been cooked down, strain the liquid into a large bowl.
  • Pour broth into glass jars or jug and for storage in the fridge or freezer, store within 15 mins
  • Use within 5 days if refrigerating, stores in freezer according to manufacturing guidelines

To rewarm, reheat in a pan on a low heat or add to soups or sauces.

Makes 8 servings.
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