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Healing Broth | In Jennie's Kitchen

Healing Broth | Year of Wellness

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.
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins


  • 9 cups 2 1/4 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


  • 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.