Mushroom + Turmeric Immunity Broth

…. aka vegan bone broth, aka liquid, cold-crushing gold.

Upon the realization that almost every one of my friends, co-workers, acquaintances and family members were either fighting off a head cold or had contracted some sort of sinus infection fit for Satan himself, I decided it was time to step up my immunity game.

Unfortunately, I had my wisdom teeth extracted a couple of weeks ago (oh, the suffering), and was put on a round of antibiotics and bucketloads of pain killers, which left me feeling tired, bloated and weak… just in time for cold & flu season!

Unfortunately, it wasn’t until I woke up with a sore throat that I made a batch of this magic broth elixir, but, I figured it would be a good time to test out its efficiency!

I’ve been drinking a cup a day of this stuff for three days, and I can say with confidence that, while it hasn’t knocked out my cold completely, I’ve been able to go out and function like a normal human, which I’m totally stoked about. This a recipe for those times when, damn it, you can not afford to get sick right now!

This recipe features a blend of immune-boosting mushrooms, antibacterial, cold-fighting herbs and spices and mineral-rich seaweed.

The star players here are fresh ginger root and turmeric root – both are anti-inflammatory, antiviral and antimicrobial, as well as spicy and mucus-clearing. Oregano, garlic and parsley add antioxidant properties to round off this flu-season superhero.

The best thing about this broth, in my opinion, is that it’s actually freaking delicious. While yes, it is spicy, herbal-y, intensely ginger-y and garlic-y, it also has a rich depth of flavor and reminds me a lot of what I imagine bone broth to taste like. It’s also super low calorie, and optionally salt-free and oil-free. That being said, the 2 teaspoons of coconut oil used in the broth add richness and additional antimicrobial benefits.

The broth itself only takes about 10-15 minutes of prep time, but it requires three to four hours of simmer time, so plan ahead a bit! It’s totally worth it.

Ingredients:

4 cloves garlic, chopped
1/4 cup chopped white onion
2 tbsp chopped fresh turmeric root
2 tbsp chopped fresh ginger root 
1 oz dried mixed mushrooms (try to find a blend that includes shiitake, maitake or oyster mushrooms for their potent immune-boosting benefits)
2 four-inch pieces of kombu seaweed, wiped gently with a wet paper towel
1 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano 
1/4 tsp freshly ground black pepper
3 tbsp nutritional yeast
1/2 tsp turmeric powder
2 tsp organic coconut oil (optional)
2 tsp sea salt or Himalayan pink salt (optional)
12 cups filtered or spring water
1 cup organic vegetable broth (optional)

Directions:

  1. Begin by prepping your herbs, roots and spices.
  2. In a large soup pot, add coconut oil, garlic and onion, and sauté until translucent and fragrant.
  3. Add in vegetable broth, ginger and turmeric and bring to a low boil.
  4. After about five minutes, add in the rest of your ingredients, but start with only four cups of water.
  5. Bring to a rolling boil at high heat, then reduce heat to low, cover and let simmer for an hour, stirring every 20 minutes or so.
  6. After an hour, check the broth and add another four cups of water.
  7. Another hour later, add the final four cups of water, and let simmer for another hour.
  8. After the three hours of simmer time are up, strain your broth into a large mason jar or glass container. You can save the mushrooms if you’d like, but they’ll just taste like the rest of the soup – we’ve drained them of most of their flavor and benefits!
  9. Optionally, you can add more water or vegetable broth, as well as salt and pepper to adjust the soup to your desired potency!
  10. Enjoy this broth in abundance, especially while sick, and garnish with a lemon wedge and/or cayenne pepper, because we’re just fancy like that 😉
  11. Because of all the antibacterial ingredients in this soup, it can last up to a week in the fridge, but you’ll probably want to drink it all up before then. It will freeze beautifully as well.

Enjoy! ❤

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