Broths are very nutritious and easy to absorb. They can be made with all types of vegetables, but make sure you use a seaweed type kombu and shitake mushrooms as a base, not only to add flavor but also the benefits for the skin - namely collagen, which we are looking for.

Makes 2 liters

Ingredients:

10 cups of water or more

4 strips of kombu seaweed*

1 cup dried shitake mushrooms

1 onion peeled and cut in half

2 leeks, cut in half lengthwise

2 carrots, cut in half lengthwise

3 crushed garlic cloves

1/2 bunch of coriander

1 piece of ginger cut into slices

1 teaspoon black peppercorns

1 teaspoon of coarse salt

pinch of turmeric

Preparation:

In a large pan, place all the ingredients. Add the water. If it doesn't cover the vegetables, add more water.

Cook over medium heat until it boils. Lower the heat, cover and let it bubble for 40 to 60 minutes. The idea is to end up with a super tasty and concentrated broth. Add more water if necessary.

Let cool and pass through a strainer. You can cut the seaweed into strips and eat if you wish.

Store in a closed container in the refrigerator for 5 days.

Warm to drink. You can add a teaspoon of miso to each cup to add extra nutrients (always without boiling - as boiled miso loses its benefits).


*Tip: KOMBU seaweed is super nutritionally dense. Contains folates and vitamin K - which help to stimulate the production and protect collagen. It also helps with pigmentation reduction which can alleviate blemishes and dark circles.

Contains zinc, a nutrient for the skin, with anti-inflammatory properties that support those with acne and rosacea. Enhances skin regeneration and repair. In addition to others. So try to include it in your daily diet.