Winter; the season for soup…and a ton of germs. I honestly don’t like winter as much as I do other seasons simply because of how sick everyone gets. This year, the flu epidemic has been extreme and I am doing my best to avoid catching the bug. I take my vitamins, eat my nutritious food, wash my hands, get enough sleep, but there is always more that I can do. So, I did research about healing herbs.
Herbs such as rosemary, sage, oregano, and thyme are known for their immune boosting powers. Garlic and onions are also great antibacterial herbs that can be added to any dish. So, after realizing how powerful this combination is, I decided to make my own broth, or stock as some may say.
I spiced mine up with fresh cracked peppercorn, but feel free to add any additional spices or flavors. This broth is light, flavorful, and powerful. It can be used to make a variety of soups with root vegetables, chicken, kale, or even just consumed on its own. Guilt-free, gluten-free, vegan, all natural goodness.
Immune Boosting Herbal Broth
This recipe yields about 14 cups. Use a hearty handful of each herb. For a stronger broth, use less water.
- 1 onion chopped, I used yellow onion, but the choice is yours
- 1 head of garlic, cloves finely chopped
- Fresh rosemary
- Fresh sage
- Fresh oregano
- Fresh thyme
- 2 tablespoons cracked black peppercorn
- Always, always wash your herbs to ensure all dirt and debris is removed.
- In a large stock pot, add herbs, garlic, onion, and pepper. Pour in 14 cups of water.
- Bring the mixture to a boil, and reduce to a simmer. On a low heat, cook, covered, for about 45 minutes-1 hour.
- Using a spoon, remove leftover large solids and discard. Cool the broth and store in containers. I used 2-3 cup containers and portioned some for the refrigerator and some for the freezer. Refrigerate for up to a week, or freeze for up to 3-4 months.