Bonfreda Healing Broth

Place all the ingredients in a large stock pot. Cover the pot and bring the water to boil over high heat, then reduce the heat and simmer for at approx 1 hour. Strain and enjoy. 

As an alternative, you can blend the broth with the vegetables for a pureed soup. 

This recipe may also be enjoyed as a chunky vegetable soup by leaving the vegetables whole within the broth. 

You can also use the strained vegetables to make a curry for the rest of the family! Add coconut milk and curry powder!

Ingredients

4-5 stalks celery, diced

4 carrots, diced

1 sweet potato sliced

3 tomatoes diced

2 yellow onions, diced (can use one leek and one large onion)

1 inch ginger root, peeled and minced

1 inch turmeric root, peeled and minced

1 cup basil, loosely packed

5 twigs of rosemary

8 twigs thyme

6 garlic cloves, peeled

1/2 cup loosely packed Shitake mushrooms

12 cups water

1 cup peeled and sliced burdock root (optional)

Serve with lemon and cayenne pepper if desired. I love drinking this in a mug – you can also save it and use the broth in other recipes.

*Tip: freeze some in an ice cube container to add salt free flavour to other dishes.