Bone broth has been attracting a lot of attention as a nourishing ‘soul food’, an ancient cooking technique that made the most of every morsel. The original meaty version, made by boiling bones, was held up as a digestible, soothing brew, with its many fans claiming it’s rich in magnesium and calcium.
Now there’s a vegan version on the scene. Using vegetables instead of bones makes a gentle broth, and selecting ingredients with high mineral contents can mimic the benefits of the traditional bone both.
Being water-based, a broth is great for your hydration levels, and is low in calories. Because you’re also drinking the water the veggies were boiled in, you’re not throwing away any soluble nutrients. All in all, vegan bone broth is as comforting as a cup of tea, but far more nourishing.
Best for: Economy
Best for: Getting your minerals
This version adds a Japanese spin with miso and wakame. Both are rich in minerals, with miso particularly high in potassium while seaweed is one of the best food sources of iodine.
Best for: Protein
For a more filling version, which brings some protein to a vegan diet, make a version which is half soup, half broth. This involves puréeing some vegetables into your broth, to give it a thicker texture. Adding beans gives it a valuable protein boost, as well as plenty of carbs.