A deeply nourishing, gently spiced broth to support immunity, digestion, and warmth—perfect for winter months. Make a big batch and use it as a soup base all month long.
How to Use
- Sip warm on its own as a daily immune tonic
- Use as a base for vegetable, chicken, or noodle soups
- Cook grains or legumes in it for added warmth and nourishment
Tip: Store in the fridge for up to 5 days or freeze in portions for easy use throughout the month.
Warm Spiced Immunity Broth
Ingredients
- 1 tablespoon olive oil or ghee
- 1 medium onion roughly chopped
- 4 –6 cloves garlic smashed
- 2 –3 inches fresh ginger sliced
- 1 teaspoon ground turmeric or 1–2 inches fresh turmeric, sliced
- 6 –8 slices dried astragalus root
- 1 –2 cups mushrooms shiitake, cremini, or a mix, sliced
- 8 –10 cups filtered water
- Sea salt to taste
- Fresh parsley a small handful, chopped
Instructions
- In a large pot, warm the olive oil or ghee over medium heat.
- Add the onion and garlic and sauté for 3–5 minutes, until fragrant and slightly translucent.
- Stir in the ginger and turmeric, allowing the spices to gently bloom for about 30 seconds.
- Add the astragalus slices and mushrooms, then pour in the water.
- Bring to a gentle boil, then reduce to a low simmer. Cover and simmer for 45–60 minutes.
- Remove from heat. Strain if desired, or leave the vegetables in for a heartier broth.
- Season with sea salt and stir in fresh parsley just before serving.