Immunity Boost Your Soup

We are celebrating all fall foods during our Fall Harvest Impact Campaign. We are counting down to the Autumnal Equinox on September 22 by sharing all of our favorite fall tips, recipes, and more. We hope you try this recipe, if you do tag us on social media with #FallHarvestPBFS.

With kids returning to school, fall and winter family gatherings on the horizon, keeping up on your health and wellness is essential to fighting off illnesses. This herbal remedy will help boost your immune system with an array of vitamins, minerals, and anti-oxidants. You can freeze it to use as a broth base, or keep the veggies in for a cozy bowl.


Let's start with the ingredients:

  • 2 onions

  • 1 head of garlic sliced in half

  • 3 carrots

  • 4 large celery sticks

  • 1 tablespoon pink peppercorns

  • small handful fresh parsley

  • small handful fresh thyme

  • small handful fresh sage

  • 3 bay leaves

  • 9 oz shiitake mushrooms

  • 1/3 cup astragalus root, slices or chopped

  • 1 small piece turmeric sliced in half

  • 3 inch piece of ginger root sliced thin

  • 2-3 pieces kombu seaweed 5 inches in length

  • 4/quarts water Optional

  • 2 tablespoons extra virgin olive oil if following method 2

INSTRUCTIONS Method 1 (quicker):

  • Scrub vegetables clean, cut the carrots and celery into small chunks, halve the onions (skin on is ok), slice the garlic bulb in half, slice mushrooms thin.

  • Add all ingredients to stock pot and cover with 4/quarts water. Cover, bring to a boil, slide lid half off, and simmer for 1 hour.

  • Remove from stove top, let cool, strain through a sieve into a second large pot.

  • Pour into sterilized glass jars, cap and refrigerate. If freezing, fill glass jars 3/4 full to avoid the glass breaking.

Method 2 (more flavor):

  • Peel and dice onions, chop the carrots and celery into small pieces, peel and slice the garlic cloves, slice mushrooms thin.

  • Add 2-4 tbl of extra virgin olive oil to the stock pot, then cook onions, carrots, celery, garlic, mushrooms until softened.

  • Add all other ingredients to stock pot and cover with 4 /quarts water. Cover, bring to a boil, slide lid half off, and simmer for 1 hour.

  • Remove from stove top, let cool, strain through a sieve into a second large pot.

  • Pour into sterilized glass jars, cap and refrigerate. If freezing, fill glass jars 3/4 full to avoid the glass breaking.

NOTES

  • You can keep all the veggies in and enjoy as a soup.

  • The two methods described are just as nutritious as each other, though the second method will impart more flavor

  • Keep an eye on the broth as it simmers, you want to reduce the liquid by half - you may need to add a little more water as it cooks

  • Other fabulous, medicinal additions include reishi mushroom slices, a small handful of goji berries, a cup or so of spring nettles

  • If you'd love a richer flavor, add 1-2 tablespoons of nutritional yeast, 1-2 tsp of tamari

  • This recipe is best stored in sterilized glass jars, in the fridge for up to 3 days, or in the freezer for up to 3 months

  • If freezing, I find it easier to freeze two cups's worth per jar, filling them 3/4 way full, allowing for expansion of liquid as it freezes (otherwise the glass may crack)

  • silicon food-grade pouches would be great to freeze in

  • Highly recommend enjoying a cup of warmed broth daily, with a teaspoon of miso paste for additional flavor and gut-friendly bacteria


We hope you enjoy this recipe. Donate today to our #FallHarvest Impact Campaign and help us ensure we are able to keep healthy, fresh, locally sourced food on the tables of our community members throughout the fall and winter.






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