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
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.