The broth has made a place in the culinary world as being tandem with soups. Even the Father of Western medicine, Hippocrates, had a penchant of giving his ill patients barley soup. Even Chinese medicine recommends soup to be restorative.
Soups that are made from the broth of whole, nutritious veggies have the most healing and restorative potential of all. Broths are extremely nourishing and energizing. We will be taking a look at some of the soups made from the broth of plant-based foods, which will change your perception of ‘boring’ plant-based recipes that revolve around soups.
Of all the mushroom varieties that are available, Shiitake mushrooms are often used in traditional medicine. The mushroom has been noted to reduce levels of cholesterol and is also shown to have potent antibiotic, antiviral and antitumor properties.
These mushrooms are great antioxidants as well and lower the toxicity in the liver. Having a broth of this nutritious and delicious foodstuff will help you feel healthier. Having this broth handy can help elevate the nutritional content and potential of the soup, and is a must \ when someone is sick in the house.
Edible Seaweed Broth
Edible seaweed is mineral-rich, low-calorie, and are rich in iodine, which is necessary for healthy liver functioning. They are several seaweeds that you can get your hands on and include Nori, Wakame, Arame and Kombu to name a few. All of the essential 56 elements that are needed for the healthy growth and maintenance of the human body can be found in these. Making broth using Kombu seaweed, can instill flavors and nutrients that are nurturing and giving.
Vegetable Mineral Broth
This is a broth that is made from organically grown vegetables and is an excellent source of ionic minerals. These are rich in electrolytes, which help you keep in good health. Not only does it do plenty for your body, but it is a filling snack as well and will soothe your taste buds too.
Adding shiitake mushrooms and kombu seaweed will lonely elevate the nutritional value of the broth. Carrots, leek, garlic, parsley, kale, pumpkin, celery and onions go into making this broth. It is packed with flavors which you can add plant-based recipes as well. A good idea would be to use the broth to cook rice as well or a one-pot meal. Your salads will love you if you add a drizzle of the broth over it.