Immune Boosting Broth
Prep time: 45 minutes
Add to a large pot:
1 tbsp extra virgin olive oil*
1/2 cup yellow onion, coarsely chopped
3 cloves garlic, minced
2 tbsp ginger, minced
Sauté about 5 minutes over medium heat, then add:
3 stalks celery, sliced
3 carrots, sliced
2 cups shiitake mushrooms, stems removed, sliced and cut into large pieces
Sauté 5 minutes, then add;
4 cups chicken bone broth or vegetable broth
½ tbsp turmeric
½ tbsp rosemary
½ tsp cumin
1 tbsp parsley
Bring to a boil, cover, reduce heat and simmer 30 minutes.
After 15 minutes add:
1 sweet potato, baked or microwaved, skin removed, chopped
1 can garbanzo beans, drained
3-4 leaves kale, stems removed, ripped into pieces
Continue simmering until kale leaves are wilted.
Serve hot. Refrigerate or freeze leftovers.
*Note that extra virgin olive oil should not be heated above medium heat on the stove top. For higher temperatures, use a high heat oil such as expeller pressed canola oil or coconut oil.