An immune boosting broth is an excellent recipe to make and drink regularly to improve immunity and prevent sickness. It’s especially good to drink during the winter months, and it’s perfect for when you’re just craving a cup of soup! Make a large batch of this incredibly easy and quick recipe and you’ll have many servings to use either to simply drink, or to use in any recipe that calls for broth.
There are so many wonderful ingredients in this immune boosting broth! Polysaccharides in mushrooms help to regulate the body’s immune system. I personally used shiitake mushrooms in my soup since they are so healthy and great for immunity. Some other exceptional immune boosting mushrooms include reishi, turkey tail, and maiitake. These mushrooms can be difficult to find in grocery stores. One day I’d love to learn to forage for mushrooms since there are so many different kinds growing in my local forests. But if you can’t find any of these mushrooms, then you can certainly use regular button mushrooms or portobellos. As a side note, because I didn’t want to throw out the shiitake mushrooms after straining the veggies, I reserved them and put them in my pasta that night, so you can totally conserve the veggies and re-use them if you’d like.
Garlic is a natural antibiotic. It is also antibacterial and it increases the body’s white blood cell count. Onions are full of flavanoids which have antioxidant and antiviral benefits. Both ginger and turmeric are highly anti-inflammatory. Turmeric is also anti-microbial. I used turmeric powder in this recipe since it is more accessible than fresh turmeric root. However if your grocery store does carry it fresh, then you can definitely use that instead! You may want to adjust the quantity. I haven’t tested it but I believe 1 tbsp of fresh turmeric would be a good amount. If you like spice, you could also add a spicy pepper such as a red chili or a cayenne pepper. The more warming spices the better!
Miso is also great for immunity for so many reasons! Miso contains probiotics which are known to support immunity. Since miso is a fermented product, its wide variety of nutrients, including zinc, are more bioavailable to the body. It also adds a really nice depth of flavour to the broth. Note that in this recipe you add the miso paste at the end. Because miso contains live probiotics, you don’t want to cook the miso on high heat for a long period of time. Adding it at the end is better to ensure the nutrients aren’t destroyed during a long cooking process.
Parsley is a really cleansing food because it is a diuretic, which cleanses the kidneys, and it can even detoxify the body of heavy metals. Sea vegetables are used in this recipe to add a variety of minerals, including iodine. I used two full sheets of nori (which is the seaweed you would use for sushi). A lot of people like to add a strip of kombu to their soups, and that’s great too!
A quick note that you don’t need to peel the carrots, and you can actually keep the skins on the onions and ginger too. This makes this already easy recipe even easier and quicker to prepare. Enjoy!!!
Immune Boosting Broth
A delicious vegetable broth with immune boosting ingredients. The perfect solution for when you’re craving a cup of soup. Drink a cup every day, especially in the winter months, to boost immunity and prevent illness!
- 3 liters pure filtered water
- 2 cups celery (roughly chopped)
- 1 1/2 cups carrot (roughly chopped)
- 1 1/3 cup yellow onion (roughly chopped)
- 1 cup mushrooms (roughly chopped)
- 1 cup parsley stems
- 6 medium garlic cloves (roughly chopped)
- 1 nori sheet (or strip of kombu)
- 1 tbsp fresh ginger (sliced)
- 1 tsp turmeric powder (or fresh turmeric, sliced)
- 1 tsp salt
- 1/2 tsp pepper
- 2 medium bay leaves
- 2 tbsp yellow miso (or whatever miso you like)
Add the water to a large pot and bring it to a boil.
Add all of the ingredients except for the miso paste. Reduce the heat to low and simmer the veggies for 50 minutes.
Place a colander inside of a large bowl. Pour the contents of the pot into the colander to strain the veggies and reserve the liquid. Discard the veggies or perhaps use them in another recipe.
Add the miso paste and whisk it into the broth to dissolve it. Adjust seasonings to taste if desired.
Store in an airtight container in your fridge or freezer. Drink as is or use as a broth for soups and other recipes.