Ingredients 

12 cups / 2 ¾ litres filtered water

1 tbsp coconut oil, or extra-virgin olive oil

1 red onion, quartered (with skins)

1 garlic bulb, smashed

1 chilli pepper, roughly chopped (with seeds) – avoid if you have a very sensitive stomach

1 thumb-sized piece of ginger, roughly chopped (with skin)

1 cup greens, such as kale or spinach

3-4 cup mixed chopped vegetables and peelings, I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery

½ cup dried shiitake mushrooms

30 g dried wakame seaweed

1 tbsp peppercorns

1 – 2 tbsp ground turmeric (use less for a milder taste)

1 tbsp coconut aminos

A bunch of fresh coriander, or other herb of your choice

(optional) ¼ cup nutritional yeast flakes, for extra flavour and vitamins

…

Method 

Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.

Once everything has been cooked down, strain the liquid into a large bowl.

Serve immediately with some fresh herbs, for decoration or cool for later. It also freezes well.