Vegan Golden Gut Broth Recipe

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I came across a recipe for this deeply nourishing gut-healing broth a few weeks ago, and I’ve been drinking it every day since. It’s the perfect thing to make if you want something that is soothing for the stomach while providing a pot full of vitamins, minerals, healthy fats, protein, and more.

This broth is as easy as chopping up your ingredients and throwing them in a pot with water to boil (using washed, organic ingredients when possible). You can even leave the skin on the vegetables, which are packed with nutrients and will make your broth even more nutritious!

This broth is vegan, dairy-free, + gluten-free. The nice thing about broth is that you can add in or take out whatever you desire! If you don’t like an ingredient, feel free to leave it out. If it irritates your stomach, no problem. If you feel like adding certain herbs or spices, go for it!

There are different types of broth that have different healing benefits depending on their ingredients, and this broth is a basic gut-soothing and overall healing broth. I drink this pretty much every morning, warmed up and on an empty stomach. It gently wakes up my digestive system after a night’s sleep and prepares it for the first meal of the day.

Broth is deeply hydrating and introduces nutrients to my system that are already broken down and ready to digest. In my amateur opinion, it’s the perfect food for an irritated and compromised gut lining that can’t break down nutrients like it should.


With that, let’s make some broth!

Prep time: 15 minutes

Cook time: 1.5 - 2 hours

Golden Vegan Broth Recipe

INGREDIENTS

• 2 cups celery (chopped)

• 1-2 onions (skin on, chopped)

• 2 cups carrots (chopped)

• 2 potatoes (skin on, chopped)

• 2 sweet potatoes (skin on, chopped)

• 2 cups white mushrooms

• 1 bunch spinach

• 1 tsp powdered turmeric

• 1 tsp whole black peppercorn**

• 1 tsp whole coriander seeds

• 1-2 bay leaves

• 1 inch ginger nub (skin on, chopped)

• 2 cloves garlic (skin on, smashed)

• 1 T coconut oil

• 1 T avocado oil

• salt to taste

• 64-128 oz distilled water

**black pepper supports the absorption of turmeric into the body. If black pepper is irritating to your digestive system, omit from the recipe and make sure you use enough oil in the recipe as plant-based fats also increase the absorption of turmeric.

DIRECTIONS

1. Thoroughly wash* produce and roughly chop all vegetables. Feel free to leave the skins on, removing and discarding any flesh that appears moldy (keep anything that is about to expire - this is fine to use!)

2. First layer the carrots, onions, and celery.

3. Second, layer the potatoes and sweet potatoes.

4. Third, layer the rest of the produce, herbs, and oils into the pot.

5. Fill the pot with distilled water just until the water covers all the ingredients (careful: don’t overfill with water, or else the broth will be diluted).

6. Cover pot with lid and bring to a boil, then let simmer for 90 min - 2 hours.

7. Once ready, strain the vegetables out of the pot and pour into glass mason jars to store. Keep refrigerated for a max of 7 days, extras can be frozen.
   

   *It’s crucial to properly wash produce as they will be sitting in the water that is the base of our broth - we don’t want all the dirt and other yucky stuff to go in with it!

I love how everything comes together in the pot and looks so colorful and vibrant. This was my first pot that I ever made and it was so good. Remember, you can add or remove anything if you feel called to.

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I am not a medical professional, nor do I claim to be. The information provided is not intended to be a substitute for medical treatment, but for educational purposes only. Please consult your medical care provider before using herbal medicine, particularly if you have a known medical condition or if you are pregnant or nursing.

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