Ingredients
Scale
- 2 liters of filtered water
- 1 cup dried astragalus root
- 1/2 cup dried ginseng slices
- 1/4 cup dried ginger slices
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 3 cloves garlic, smashed
- 1 small onion, sliced
- Handful of fresh parsley and thyme
- 2 tablespoons honey or natural sweetener (optional)
- Sea salt and freshly ground pepper to taste
Instructions
- Place all dried herbs (astragalus, ginseng, ginger) into a large pot and add filtered water.
- Bring the mixture to a gentle boil over medium heat, then reduce to low and let simmer for 30-45 minutes.
- Add the fresh vegetables (celery, carrot, onion, garlic) and herbs (parsley, thyme) to the broth.
- Continue to simmer for an additional 30 minutes to infuse flavors fully.
- Season with sea salt, pepper, and honey if desired. Strain the broth to remove solid herbs and vegetables.
Notes
- You can customize the herbal mixture by adding other detoxifying herbs like goji berries or echinacea.
- For a richer flavor, add a splash of soy sauce or miso before serving.
- This broth can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Herbal/Wellness
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 50 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
