Hot and Sour Vegan Healing Soup

This piquant broth is beautiful sipped on its own, or made into more of a meal with noodles and garnishes. In addition to an abundance of healing gems like cider vinegar, garlic and ginger, the shiitake mushrooms in this broth support immunity, contain B

Serves 4- 6

2 litres water ¼ cup apple cider vinegar 4 cloves garlic, thinly sliced 3 tbsp grated fresh ginger 2 kaffir lime leaves, thinly

sliced 1 onion, halved 1 cup chopped vegetables (carrots, celery or broccoli or any other veges on hand) 2 tomatoes ¼ cup dried shiitake

mushrooms 1 tsp cayenne pepper 1 tbsp tamari 1 pinch sea salt To serve cooked buckwheat noodles shiitake mushrooms fresh red chilli fresh coriander Place all ingredients in a large pot and bring to the boil. Simmer for 3-4 hours, then taste and adjust accordingly. For more heat, add more cayenne pepper; if you’re after more of a sour flavour, add vinegar. Once you’re happy with the flavour, strain broth through a sieve into a large plastic container or individual containers. Discard vegetables and keep broth in the freezer until ready to serve. To serve Heat broth and add noodles and shiitake mushrooms. Pour into a bowl and garnish with slices of fresh chilli and coriander.