Add the ghee to a large pot over a medium heat, and allow to warm. Once warm, add the garlic, and allow to cook for around 5-10 minutes, or until it is fragrant. Add the ginger, and continue to cook for another five or so minutes.

If you’re particularly worried about not finding it again, fish the garlic out now. I like to leave it in and remove it prior to adding the water, but you do you.

Add the chopped vegetables and turn the heat up to medium high. Stir well, and place a lid on to sweat them for a couple of minutes. Ideally, they will start to brown, adding additional flavour to the broth. Stir the vegetables to coat them in the flavouring.

Lower the heat, and add the apple cider vinegar, miso paste and Tamari to the pot. You might need to add a splash of water to ensure it doesn’t burn. You can start adding cups of water at any point you see fit. If you haven’t already, fish the garlic out now.

Add the remaining ingredients – nutritional yeast, seaweeds, green tea, water and seasoning. Stir well to combine. Place a lid on the broth, and allow it to cook over a low-medium heat for 25 or so minutes.

You can serve immediately, or allow to cool and store in the fridge or freezer. You can strain the broth and retain the vegetables for frittata, eat the vegetables, or maybe even blend the entire thing up.