This broth is so delicious!

It is warming, comforting and you can almost taste it doing you some good as you eat it! It is packed full of B vitamins, beta glucans and plant protein.

Why not make double and freeze some to have on days when you really do not feel like cooking.

INGREDIENTS (serves 2)

.Fresh chestnut mushrooms – provide B vitamins, selenium and antioxidant compounds that support noormal cellular function.

.Fresh oyster mushrooms – contain beta-glucans, a type of fibre famous for immune system support.

.Dried mixed mushrooms – offer additional fibre, minerals and naturally occurring bioactive compounds.

.Fresh garlic – contains allicin and other sulphur compounds with antioxidant and anti-inflammatory properties, which are being studied in cancer research.

. Fresh ginger – contains gingerols, bioactive compounds studied for their antioxidant and anti-inflammatory effects. Ginger may also help with some treatment-related nausea.

.Fresh turmeric root – contains curcumin-related compounds with antioxidant and anti-inflammatory activity, and is well studied in its benefits for cancer.

.Miso paste – a fermented soybean paste providing plant compounds, yummy flavour and protein. Fermented foods are beneficial for gut health.

.Firm tofu – provides valuable plant-based protein, which is particularly important for maintaining muscle mass and supporting tissue repair during cancer treatment.

.Fresh spinach – provides folate, vitamin C, carotenoids and other antioxidants that contribute to normal immune function and cell health.

. Fresh lemon juice – provides vitamin C, which contributes to normal immune function and helps protect cells from oxidative stress.

.Freshly ground black pepper – contains piperine, a bioactive compound studied for its antioxidant properties and helps increase absorption of other compounds such as curcumin.

.750ml vegetable stock or water.

METHOD

Soak the dried mushrooms in hot water for 15–20 minutes. Reserve the soaking liquid, straining to remove any grit.

Gently sauté the garlic, ginger and fresh turmeric until fragrant.

Add the chestnut and oyster mushrooms and cook for a few minutes.

Add the soaked mushrooms, reserved mushroom liquid and vegetable stock. Simmer gently for 10–15 minutes.

Add the cubed tofu and simmer for another 3–5 minutes.

Turn off the heat. Mix the miso with a little warm broth before stirring it back into the pan.

Add the spinach and allow it to wilt.

Finish with fresh lemon juice and plenty of freshly ground black pepper.

Serve warm and enjoy!