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Vegan immune boosting broth recipe


  1. 100 grams of shitake mushrooms (washed) or use dried AND soak and rinse before using
  2. 100 grams of regular or mixed mushrooms or mixed (washed)
  3. Enough filtered water to cover the ingredients – you will need quite a lot – keep topping it up during cooking
  4. 2 tablespoons of apple cider vinegar
  5. 2 large onions
  6. 3 large garlic gloves
  7. 4 celery stalks roughly chopped
  8. 4 carrots roughly chopped, not peeled
  9. 4 inch of fresh ginger
  10. 4 inch of fresh turmeric ( two teaspoons ground turmeric)
  11. Dessert spoon of Seaweed (dulce, wakame or any dried sea salad works – loaded with zinc, calcium and iodine B vitamins and more)
  12. Handful of fresh parsley add later on the cooking process (packed with calcium!)
  13. Sea or rock salt to taste, add after cooking


To a large pot or slow cooker add the mushrooms, the water and vinegar and let it sit for 30mins.  This allows the vinegar to leach the minerals, this means the broth will be brimming with immune boosting fabulousness!

Add the vegetables and turn on the heat.  Bring to the boil and remove any scum from the top.  Don’t stir.  Then reduce to a very low heat, less than a simmer and cover and cook for 12-24 hours.

Sieve the broth and discard the mushrooms and veggies.

Add the parsley at the last 30mins of cooking for extra minerals and flavour.  Use this as a delicious drink or add to sauces, vegan stews or soups, miso’s and ramens.

Akramiene, D., Kondrotas, A., Didziapetriene, J., & Kevelaitis, E. (2007). Effects of ß-glucans on the immune system. Medicina, 43(8), 597. doi:10.3390/medicina43080076
Nakamoto, M., Kunimura, K., Suzuki, J. I., & Kodera, Y. (2020). Antimicrobial properties of hydrophobic compounds in garlic: Allicin, vinyldithiin, ajoene and diallyl polysulfides. Experimental and therapeutic medicine, 19(2), 1550–1553.
Vetvicka, V., & Vetvickova, J. (2015). Glucan supplementation enhances the immune response against an influenza challenge in mice. Annals of translational medicine, 3(2), 22. 5839.2015.01.08