Immune Boosting Broth

January 28, 2018


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.

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