Bone broth became one of the buzziest food trends of 2015, with wellness-minded stars like Shailene Woodley (the girl who helped clay hit major headlines) giving the concoction her tick of approval, instantly helping to catapult bone broth onto mainstream foodie blogs and Instagram feeds. This was particularly bad news for vegetarians—or anyone else who’s generally turned off by the concept of drinking what is actually boiled animal bones (yep, the name’s that literal).
However, while the traditional version of this soup uses animal bones that provide collagen, help boost your immune system, and improve gut health, there’s now a vegan alternative getting major hype on the foodie and wellness scenes. Like the carnivorous version, vegan bone broth can do great things for your health, and nutritionist and Instagram sensation Jessica Sepal emphasized that the collagen-rich ingredients (found in both the vegan and traditional recipes) helps to “support the health of your skin, hair and nails, too.”
In addition to wellness bloggers and foodies on Instagram, healthy restaurants and food brands are getting in on the no-bone broth idea too: Dig Inn just introduced a version packed with sea greens and veggie scraps, and the founders of New York’s buzzy new soup cleanse start-up, Splendid Spoon, include the vegetarian dish in their cleanse. Here’s the kicker though: This dish is refreshingly low-energy, and a single serving of Splendid Spoon’s recipe has just 20 calories and tastes brilliant. Trust us, we tried it.
Intrigued? We don’t blame you. That’s why we nabbed the recipe for Splendid Spoon’s vegan bone broth, which you can try at home. Here’s what to do.
You will need:
1 small onion, chopped
2 cloves of garlic, smashed
1 cup shiitake mushrooms, sliced
½ jalapeno, sliced (use more or less depending on how spicy you like it)
1 tablespoon olive oil
1 carrot, chopped
1 rib celery, chopped
2 inch chunk of ginger, peeled
2 1/2 quarts water
1/2 cup loosely packed cilantro leaves
1 cup spinach
1 teaspoon sea salt
juice of ½ a lemon
1 teaspoon spirulina
Step one: Sauté onions, garlic, jalapeño and mushrooms together in olive oil until they are soft.
Step two: Combine carrots, celery, ginger, and water in a pot, bring to a boil, and then simmer 45 minutes.
Step three: Turn off heat, strain liquid.
Step four: Combine broth with sautéed mushroom mixture, cilantro, spinach, lemon juice, sea salt, and spirulina.
Step five: Allow the carryover heat of your broth to cook the cilantro and spinach.
Step six: Ladle into bowls or mugs and enjoy the spicy aroma of this fabulous gut-healing broth.