Fighting a Cold? Sip on this healing broth

I live in the Midwest, where December brings colder, damper weather that can, unfortunately, kick off the cold and flu season.  Many of my friends and family are already dealing with cold symptoms so I thought it would be a good time to share with you one of my favorite go-to foods for bringing comfort and nutrition when fighting off a cold – warm vegetable broth.   

Any vegetable broth recipe made at home, slow cooked, is going to add comfort and various healing nutrients to the body.  I personally have 5 go-to vegetable broth recipes that I love for different reasons.  

Today, I am going to share with you one I picked up from Anthony Williams.  We love this recipe! It tastes delicious, it’s rich in flavor and jam-packed with cold-fighting, symptom-healing nutrients. 

This broth is a good overall healing liquid. It brings into your day a rich source of hydration and ingredients that are easy for the body to digest.  

Like most homemade foods, vegetable broths (including this one) made in your kitchen are far superior than anything I have found in a can or a box at the grocery store.   

A bonus is that this recipe is super easy to make. 

If you are feeling a bit under the weather, or are just looking to strengthen your immune system, try making a batch of this broth and sip on it throughout the day.

The broth can be made in advance and stored in the refrigerator for 5 – 7 days.  It also freezes really well. You can make a large batch and freeze some so it is ready to drink when you need a boost. 

So, if you find yourself under the weather and fighting a cold (or the flu), a helpful remedy is to sip on some of this warm vegetable broth.  Better yet, I say sip on this broth if you are also trying to stay healthy and prevent colds and flus in the first place.  Prevention is the best cure. 

Healing Vegetable Broth

This recipe is straight from one of Anthony Williams Medical Medium books.

Ingredients

  • 4 carrots, chopped, or 1 sweet potato, cubed

  • 2 stalks of celery, roughly chopped

  • 2 onions, sliced

  • 1 cup parsley, finely chopped

  • 1 cup of shiitake mushrooms, fresh or dried (optional)

  • 2 tomatoes, chopped (optional)

  • 1 bulb of garlic (about 6-8 cloves), minces

  • 1 inch of fresh ginger root (can substitute 1/2 tsp of dried)

  • 1 inch of fresh turmeric root (can substitute 1/2 tsp of dried)

  • 8 cups of fresh, filtered water

  • Optional: chili peppers or red pepper flakes

Directions

  • Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour. Strain and sip for a mineral rich, healing, restorative broth.  

Notes

  • Another option is to leave the veggies in and use an immersion blender to liquify them to enjoy as a light healing soup.  You will still receive healing benefits from the recipe. However, for the greatest healing benefits, Anthony Williams advises it’s best consumed as a strained broth. 
  • It’s not necessary to peel the ginger or turmeric root. It’s your choice. If you don’t peel them, just be sure to wash them well.

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Picture of Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.