Immune Boosting Vegetable Broth & Soup
I do like a good vegetable broth, either on its own like drinking a bone broth, or as a stock for almost anything. Learning where to get these ingredients and of their health benefits, will make this broth the easiest thing you ever did.
Yes you could use any veggies you have, typically the stalks, peels and ends of veggetables that you've prepped and cooked, can be saved in the freezer until you have enough to make any veggie stock. Just simmer then in some olive oil and salt in a pot, add some fresh onion and garlic if you like, and then add water, boil and strain. You'll get the mineral content and flavour to add to any warm, comforting dish, especially on these cold days. (Currently it feels like -31 in Toronto).
However, choosing specific vegetables can add double-bang for your buck. This immune boosting soup recipe uses vegetables that you probably don't have in your house typically. So get out to your independent markets and retailers to find these gems. Once you know how to source them, making this dish becomes easy. I find them in Kensington market in Toronto, and at TNT supermarkets. (Recipe developed by Dr. Ariel Jones, ND).
The key players for the immune boosting potential of this recipe, if you had to only include some veggies from the recipe, are: Daikon Radish Leaves & Root, Burdock Root, Carrots and Shiitake Mushrooms.
Bonus: short water fasts can be broken easily with a broth like this.
- 3 – 4 Cups Veggies and Veggie Peels (what you would put in the compost!)
- Chopped Roots** of Herbs: Parsley, Cilantro, Oregano, Basil (**roots not leaves)
- 1 Burdock Root Chopped
- 5 Pieces Sliced Dried Astragalus Root
- 1 Whole Bulb of Garlic, Cloves Separated, Peeled and Chopped
- 1 Onion Chopped
- 6 -10 Shiitake Mushrooms Sliced
- 3 Medium to Large Carrots Chopped
- 1 Large Daikon Radish and Leaves Chopped
- 2 Inches of Fresh Turmeric Root Chopped or 1 Tsp Turmeric Powder
- Make the medicinal stock. Add vegetables and vegetable peels, roots of herbs, burdock root, astragalus root, onion and garlic into a quart pot and cover with water. Simmer for 2 hours. Discard the vegetables and root matter. This is your stock!
- Add in daikon radish plus leaves, shitake mushrooms, carrots, turmeric. Simmer for 30 minutes. Serve over fresh greens such as carrot tops, kale and parsley.
Enjoy trying this new recipe to boost your immune system this winter. Store in the fridge for 5-7 days, or in the freezer and re-heat by making it into soup!