Sometimes, we just crave some clear liquids to keep our bodies warm and comforted. Maybe we need some soup to nurture us back to feeling "whole" and healthy again. Below are easy healing homemade broths to do exactly that, and so much more. These recipes are great for our little ones and elderly, too. They are easier to digest and are made with wholesome ingredients. Enjoy!
Seaweed/sea vegetable of your choice
Any type of squash
organic chicken or vegetable stock
Simmer the ingredients for 30 minutes to 1 hour: cabbage, carrots, fresh ginger, onion, oregano, Shiitake mushrooms (if dried, they must be soaked first), the seaweed of your choice, and any type of squash in chicken or vegetable stock. Cabbage can increase your body’s ability to fight infection, ginger supports healthy digestion, and seaweed cleanses the body. Shiitake mushrooms contain coumarin, polysaccharides and sterols, as well as vitamins and minerals that increase your immune function; the remaining ingredients promote general health and well-being. Eat this soup every other day to build a strong and healthy immune system.
4 Quarts Low Sodium Chicken Stock (or homemade)
8 oz Mushrooms (optional)
1 head of garlic (that's the whole caboodle - not just one clove)
Salt & Pepper, to taste
14 oz. Spaghetti Noodles, Rice Noodles, or Egg Noodles (optional)
In a large pot over medium high heat, warm chicken stock. Add 1 teaspoon of salt. Bring to boil, and then lower to a simmer. Break apart head of garlic, and remove skins from each clove. Cut off the hard knob at the bottom of each clove. Place all of the cloves and mushroom into the simmering chicken stock. Cook for 1 - 1 1/2 hours. While the soup is cooking, break spaghetti into 2 inch pieces. Cook spaghetti according to package directions. Drain, and set aside. Remove garlic from soup or puree entire soup in a blender to remove chunks. At this point, the garlic will be like butter, but I generally remove it because my children like a clear broth.. Another option is to remove garlic cloves, and spread them on toast and make garlic bread. When you ready to serve, fill half of your cup with noodles, and pour broth on top. Serve warm.
1 organic whole chicken
8 cups of water
4 -6 stalks of celery, finely chopped
1/2 white or yellow onion, finely chopped
3 cloves garlic, finely chopped
1 Tablespoon chopped fresh parsley
1 inch ginger root, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon of apple cider vinegar
Place all of the above ingredients in a crock-pot (set it and forget it) and cook on low heat for 8 -10 hours.I like to cook mine until the meat is falling away from the bones. You can store any excess broth in the freezer and defrost.
This soup can be made sweet or salty. I like to take either vegetable stock or fish broth or clear water and slice in almost a whole palm size ginger root. I add green onions, Himalayan Sea salt, and pieces of white fish, if it is a salty soup. For sweet soup, I put chunks of crystallized ginger and agave or some organic brown sugar in a pot till almost boiling. It's very satisfying.
4 cups water
1/3 cup non-GMO fermented Miso
3 green onions (scallions), chopped
1 tbsp shredded nori or wakame seaweed
1/2 block firm to silken non-GMO tofu, cut into 1 inch cubes
dash Braggs Amino Acid (optional)
1/2 tsp sesame oil (optional)
For extra iron, 8 oz small oysters
After bringing the water to a rapid boil, put all small oysters in for about 5 minutes, then bring water to a slow simmer and adding seaweed. You can reduce the heat to very low and add the rest of the ingredients (8-10 minutes). Stir gently until the miso is well dissolved. Be very careful when stirring the soup, for the delicate tofu could fall apart. Makes 4 servings.
Sources: Vegetarian.about.com, dr.oz, open.salon.com, mindbodygreen.com