Try this plant-forward broth with medicinal herbs, seaweed, and immune-boosting mushrooms.
What You’ll Need
- 1 Onion, roughly chopped
- 1 Leek, roughly chopped
- 1 Head of Garlic, sliced in half
- 3-4 Carrots, chopped
- 4 Celery Stalks, chopped
- 1 TB Peppercorns
- Handful Fresh Thyme
- Handful Fresh Sage
- 3 Bay Leaves
- 1 Cup Shiitake Mushrooms
- 1 TSP Harmonic Arts 5 Mushroom Powder
- 1 TB Harmonic Arts Sea-Veg Blend
- 1-2 TB Astragalus Root
- 1-2 TB Stinging Nettle
- 1-2 TB Burdock Root
- 2-3 Inches of fresh Ginger Root
- 1-2 Inches of fresh Turmeric Root
- 1 TB Apple Cider Vinegar
- 4 Litres Filtered Water
- Optional: For a bone broth version, add bones of your choice.
How to Make Your Herbal Immunity Broth
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Scrub veggies clean, halve onions and garlic bulb, and chop celery, carrots, and shiitake mushrooms into small chunks.
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Add all ingredients to a large stock pot and add 4 litres of water. Cover and bring to a boil.
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Once boiling, turn temperature down to medium heat to simmer for 1-2 hours.
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Remove from stove and allow to cool. Once cool, strain through a sieve into another pot.
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Pour into sterilized glass mason jars, cap, and refrigerate.
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Store in the fridge for 1-2 weeks or freeze for up to a year to enjoy through the winter. Note: if freezing, fill glass jars ¾ full to avoid glass breaking.
