Healing Broth | Year of Wellness

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Serves: makes 2 quarts
This soothing broth is a gentle way for your stomach to start the day, or to swap in for your afternoon tea or coffee break. Nama Shoyu is a type of soy sauce, and you can read more about it here. While it’s a bit pricey, I prefer it’s flavor over regular tamari and soy sauce.


  • 9 cups (2¼ liters) water
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, cut in half (with skins)
  • 1 garlic bulb, smashed
  • 2-inch (5-cm) piece fresh ginger, sliced (you can leave the skin on)
  • 2 cup kale leaves, compost stems or save them for pickling
  • 3 cups mixed chopped vegetables and peelings (I used carrot peelings, celery ends, and onion trimmings from the freezer)
  • 1 pint fresh shiitake mushrooms (including the stems)
  • 2 tablespoons ground turmeric
  • Generous handful of fresh mint and thyme, or other herb of your choice
  • Few shakes of Nama Shoyu


  1. Add all of the ingredients to the pot of your slow cooker. Set the cooker to high, and let the broth cook for 4 to 6 hours, until the vegetables have completely wilted down, and the broth has a rich flavor. Once cooled, strain the broth, transfer it to glass jars, and store in the fridge, or freeze for longer term storage.