By Liane Wansbrough, Holistic Nutritionist

Bone Broth Soup
This is the perfect go-to broth if you are feeling sick or looking for an immunity boost. The combination of shiitake mushrooms, ginger and garlic create a delicious, comforting broth that’s a powerhouse of antiviral and anti-inflammatory nutrients. Drink it warm like a tea.

Immune Broth

Adapted from Clean Soups by Rebecca Katz

Makes about 4 quarts

1 fennel bulb plus stalks, cut into chunks

1 unpeeled yellow onion, quartered

3 unpeeled carrots, cut into thirds

½ bunch celery, cut into thirds

1 sweet potato, cut into chunks

½ large bunch fresh flat-leaf parsley

6 fresh shiitake mushrooms

6 springs fresh thyme

6 large unpeeled cloves garlic, halved

1 (2 inch) piece fresh ginger, halved lengthwise

1 (8-inch) strip kombu

6 black peppercorns

1 bay leaf

4 quarts cold water

2 teaspoons sea salt

 

  1. Rinse all of the vegetables well including the kombu.
  2. In a 6-quart or larger stockpot, combine the fennel, onion, carrots, celery, sweet potato, parsley, shiitakes, thyme, garlic, ginger, kombu, peppercorns and bay leaf. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 90 minutes, or until the full richness of the vegetables can be tasted.
  3. Strain broth through a large mesh sieve. Stir in the salt, adding more to taste if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.