When you’re looking for a soothing and nourishing recipe that can help boost your immune system and provide comfort, a healing herbal vegetable broth is the perfect choice.
Packed with a variety of vegetables and aromatic herbs, this broth not only tastes delicious but also provides a wealth of vitamins, minerals, and antioxidants. Whether you’re feeling under the weather or just want to warm up on a chilly day, this recipe is sure to become a go-to in your kitchen.
Elisa Franco
Healing Herb & Vegetable Broth
This healing herbal vegetable broth is a kitchen staple that you'll want to keep on hand year-round. Its nourishing properties make it a go-to when you're feeling unwell, and its delicious taste makes it a versatile addition to various recipes. Sip and enjoy the benefits of this homemade broth and share it with your loved ones. Store extra in the freezer to have at the ready.
1tspturmeric powderor a small piece of fresh turmeric root
1-inchknob of gingersliced
1small handful of dried shiitake mushrooms
12cupswater
salt and pepper to taste
3jalapeño slicesoptional, for heat
1/2cupsliced reishi mushroom, or 2 tbsp powderedoptional, for immune boost
1piece kombuoptional, for immune boost
1tbspdried astragalusoptional, for immune boost
Method
Gather all your ingredients and chop the vegetables as indicated.
In a large soup pot, dry-toast the coriander seeds and fennel seeds over medium heat for a few minutes until fragrant. This step enhances their flavors.
Add all of your ingredients, except the water, to the pot. Stir to combine.
Pour 12 cups of water into the pot, covering all the ingredients. Slowly bring the mixture to a soft boil over medium high heat.
Once it boils, reduce the heat to low, cover, and let the broth simmer for about 1.5 to 3 hours. This allows the flavors to meld and the vegetables to release their goodness. Add salt and pepper to taste during this time.
After simmering, carefully strain the broth into another pot or large bowl. Discard the solids or save them for compost.
Your healing herbal vegetable broth is ready to serve. Sip it as a comforting and soothing drink or use it as a base for soups, stews, or any recipe that calls for broth. It's a wonderful way to nourish your body and support your immune system.
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Vegetable Broth
Makes 8 cups
Ingredients
1 cup fresh maitake mushrooms, or ½ cup dried
2 celery stalks, cut into big chunks
2 carrots, cut into chunks
2 to 3 cups winter squash, cut in big chunks
½ cup fresh burdock root, cut into pieces (or ¼ cup dried burdock)
1 small bunch parsley (you can leave the stems on)
This vegetable broth can be made in an Instapot, pressure cooker or regular soup pot.
For Instant Pot or pressure cooker: Place all ingredients in the Instant Pot or a large pressure cooker. Place the lid on your pressure cooker or Instant Pot and bring to full pressure on high heat. After 15 minutes, remove the pot from the heat and let the pressure reduce naturally. Strain out the ingredients by pouring the broth through a strainer into a large bowl. Remove the lid and cool completely before pouring into tall glass mason jars.
For regular soup pot: Place all ingredients in a large soup pot. Cover with a lid and bring to a boil over medium high heat. Reduce heat to simmer on low for 1 hour. Remove from heat. Strain out the ingredients by pouring the broth through a strainer into a large bowl. Cool before pouring into glass mason jars.
Store the vegetable broth in covered jars in the refrigerator for 3 to 5 days, or freeze for up to 4 months.
Lemon Sage Cold Care Tea
Serves 1
Ingredients
1 cup (8 oz.) water
10 fresh sages leaves (or one teaspoon dried sage leaves)
1 teaspoon fresh lemon juice
1 teaspoon raw honey or brown rice syrup
Method
Place the water in a small saucepan. Bring to a boil over medium high heat. Turn off the heat and add the sage leaves. Remove from the heat and let steep for 15 minutes. Strain the tea through a small strainer into a mug. Add the lemon juice and sweetener of your choice. Enjoy warm.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!
Immunity Broth
Makes about 12 cups
Ingredients
2 6-inch pieces of kombu seaweed
8 ounces fresh shiitake mushrooms
1 – 2 teaspoons dried astragalus root
3 cloves garlic
A few sprigs fresh thyme
1 onion (red or yellow), chopped into 4 pieces
1 burdock root, cut into a few pieces
4 small carrots, chopped in half
3 stalks celery, chopped in half
1 bunch parsley
Fresh ginger (about 3 inches) (optional)
Sea salt (optional)
Water to cover everything
Method
1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!
Creamy Carrot Soup
Serves 6
Ingredients
2 parsnips, peeled and chopped
5 carrots, scrubbed really well and/or peeled
1 bunch scallions
20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)
13.66 ounce can coconut milk
Vegetable broth to cover the vegetables, or about 5 cups
1 teaspoon sea salt
Equipment: Immersion blender or regular blender
Method
1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them.
2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.
3. Chop the green part of the scallions to use for a soup garnish.
4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.
Mixed Leafy Greens Stir-Fry
Serves 6-8
Ingredients
1 small head napa cabbage, cut in half length-wise
1 bunch scallions
1 leek
1 baby bok choy
5 leaves green kale
1 tablespoon olive oil
Splash of water
Sea salt
Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor
Method
1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock.
2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.
3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.
4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
