This recipe is a simple and effective way to get in some of the key thyroid minerals into your diet. In particular this broth is full of iodine and selenium, which can be found in kombu, an iodine rich seaweed vegetable(1), and shiitake mushrooms, a great source of selenium(2). As modern day Australian soils tend to lack in these minerals, it's important to looking further abroad and incorporate some 'exotic' foods into your diet to keep these minerals in check(3).*
This mineral rich veggie broth is perfect for the cooler months and can be enjoyed by itself or as a wholesome base to any soup or risotto.
* If you aren’t sure what state of health your thyroid is in, or if you are already supplementing to support your thyroid, check with your practitioner before trying this recipe.
Makes about 4 cups
- 5 cups water
- 2 (2-inch width) pieces kombu
- 1/2 cup dried shiitake mushrooms
- 2 carrots, , sliced
- 1 zucchini, sliced
- 2 stick celery, diced
- 3cm knob ginger, sliced
- 2-3 cloves garlic, sliced
- 3cm knob of turmeric, sliced
- 1 whole brown onion, sliced
- Salt and pepper to taste
- Combine the water and kombu in a larger saucepan and soak the kombu for at least 8 hours or overnight.
- Add in the vegetables, turmeric, ginger and garlic and place the saucepan over low heat and bring to a simmer. Continue to simmer and then remove the kombu from the water just before it comes to a full boil.
- Add the shiitake mushrooms, and continue simmering for about 10 minutes.
- Remove the saucepan from heat and let the shiitake mushrooms steep in the broth for 5 minutes more.
- Remove the shiitake mushrooms and vegetables from the broth and pour the broth through a fine-mesh strainer set over a large bowl.
- Add salt and pepper to taste
Created by Naturopath Rachel Larsson