Immunity Healing Broth
When you really need a nourishing broth, it’s always a good idea to use bone broth. In fact, I usually make chicken bone broth to sip on during the cooler seasons. But, what if you want a plant-based broth that still will do the trick?
Here’s a medicinal broth recipe base to support the immune system, whilst providing incredible nutrients (amino acids, antioxidants and anti-inflammatory properties) and antivirals for overall health. This recipe uses medicinal and adaptogenic reishi mushroom (Ganoderma lucidum). Buy it here.
This broth has fresh vegetables and herbs to bring this base to life with a punch of brightness. Use this as a foundation for your medicinal soup that you can enhance with any added protein to it afterwards, or as a broth to just sip on when you feel the need for extra nourishment.
The addition of medicinal mushrooms and herbs like ginger, ginseng, and garlic will keep you from getting sick and is good for you gut and heart health.
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Make this restorative immunity boosting soup, made with medicinal ingredients such as reishi mushroom and ginseng to help rejuvenate the body.
- 1 handful (about 10-14 pieces) dried medicinal mushrooms or wild mushrooms (shiitake, maitake, lion’s mane, etc. *See FAQs)
- 2 medium yellow onions, (halved )
- 4 large carrots, (peeled and cut into large chunks )
- 2 whole garlic bulbs, (small to medium), (halved )
- 1 medium red bell pepper, (stem removed, and cut in half )
- 2 tablespoons olive oil (or avocado oil)
- 12 cups (3 Litres) water, (plus extra for rehydrating mushrooms - see Step 1 in Prep)
- 6 - 8 reishi mushroom slices (Ganoderma lucidum)
- 2 teaspoons ginseng (or use 2 tea sachets of *ginseng - *See FAQs)
- 2 teaspoons grated fresh ginger (around a 1-inch/2 cm rhizome)
- 1 - 2 tablespoons white miso paste (or use chickpea miso)
- 1 tablespoon organic honey
- 6 spring onions, (roughly chopped )
- 1 bunch fresh coriander
- nori sheets (seaweed) (to serve)
- kosher salt and freshly cracked black pepper (to taste )
Special equipment: 4 Qt./3.7 L-capacity Dutch oven or large pot, large sieve, baking tray, and cereal-size bowl (to rehydrate dried mushrooms)
Yield: Makes about 2 Litres/about 8 cups
- In a medium bowl add the dried mushrooms and pour enough hot water over them (covering the mushrooms completely) to rehydrate them. Let it sit for 5 minutes.
- Drain the mushrooms and set aside.
- Preheat the oven to 350°F/180°C. In a baking tray, lined with baking parchment place the onions, carrots, garlic bulbs, and bell pepper on the tray. Drizzle the olive oil over everything on the tray. Bake for 40-45 minutes. Remove from the oven, and set aside.
- Meanwhile, add 12 cups of water to a 4 Qt./3.7 L-capacity Dutch oven and bring it to a boil.
- Reduce the heat to a simmer, then add the tray of roasted vegetables to the water.
- Next, add the reishi slices, ginseng, ginger, and miso paste to the pot. Allow the broth to simmer, uncovered for about 4 hours (set a timer). Switch off the heat 20 minutes before the timer goes off, then add 1 tablespoon of honey. Stir the broth to blend everything.
- Add the spring onions, and three-quarters of the cilantro to the pot. Cover with a lid immediately, and let the herbs wilt for about 15-20 minutes. Remove the lid and taste the broth. Season with kosher salt and freshly cracked black pepper to your taste.
- Strain the broth with a sieve, discarding all the solids. Ladle the smooth broth in bowls or in a mug to serve. Garnish and serve with seaweed and a few sprigs of cilantro. *If adding cooked protein, add that before garnishing.
Storing:
Store the broth in containers with a lid, Mason Jars, or in large zip-top bags (after the soup has cooled completely pour in the broth and lay it flat in the freezer). This broth will keep up to 5 days in the refrigerator or freeze for up to 6 months.
