Vegan 'Bone Broth'

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Ingredients

12 cups / 2 3/4 litres filtered water
1 tbsp coconut oil , or extra-virgin olive oil
1 red onion, quartered (with skins)
1 garlic bulb, smashed
1 chilli pepper, roughly chopped (with seeds)
1 thumb-sized piece of ginger, roughly chopped (with skin)
1 cup greens, such as kale or spinach
3-4 cup mixed chopped vegetables and peelings, I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery
1/2 cup dried shiitake mushrooms
30 g dried seaweed
1 tbsp peppercorns
1 - 2 tbsp ground turmeric
1 tbsp coconut aminos or Tamari Soy Sauce
A bunch of fresh coriander, or a herb of your choice
(optional) 1/4 cup nutritional yeast flakes, for extra flavour and vitamins

Instructions

Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
Once everything has been cooked down, strain the liquid into a large bowl.

This broth can be used as a base for a more substantial dish by adding buckwheat or rice noodles, edamame beans etc.