¼cup sliced fresh oregano, basil or sub more parsley
generous amount of cracked black pepper to taste
Optional3 oz.thin noodles,(2 cups if broken)
Instructions
Scrub turmeric but leave the peel on. Slice turmeric. Mince parsley and oregano if included.
Break apart bulbs of garlic and separate cloves. You don't have to peel the cloves. Just rub off any excess skin. Place in a pot with sliced turmeric and 4 cups of water. Bring to a boil and cook over low heat for 20 minutes.
Place a strainer over the top of a blender jar. Pour broth through the strainer. Remove half the garlic cloves to a bowl or plate and let cool. Toss out the remaining turmeric and garlic. Or, keep the extra garlic to spread on slices of bread.
Once reserved garlic is cool enough to handle, slip off the skins. Add peeled garlic cloves to broth in a blender. Secure a lid on the blender. Begin blending on low and turn the speed gradually up to a high setting. Take care not to get burned by hot broth. Blend until there aren't any chunks of garlic showing.
Strain the blended broth back into the cooking pot. Add the remaining 2 cups of water, salt, and the vegan chicken bouillon. If adding pasta, boil and cook for 15 minutes or until noodles are done. Toss minced herbs in at the end. Remove from heat. Add cracked pepper and adjust salt if needed.
If not adding pasta, bring soup to a boil and toss in minced herbs. Stir and remove from heat. Add cracked black pepper and adjust salt if needed.
Store
Immunity broth can be stored for up to three days in the refrigerator or frozen for 3 months and used to make noodle soup when convenient.
Notes
IngredientsHomemade vegan chicken-flavored bouillon is easy to make in 5 minutes. For store-bought, I recommend Edward and Sons.If you need to use turmeric powder, substitute 1-2 tablespoons of dried turmeric powder for ½ cup of sliced fresh turmeric root.Noodles. The following healthy, gluten-free brands, all taste-approved in our home, are fast-cooking, delicate shapes of pasta that are delicious in homemade immunity broth.
PreparationLeave the skin on turmeric and garlic cloves when boiling broth to make preparation easy.Discard cooked turmeric root and half the garlic before blending the broth. Peel the remaining garlic cloves and blend them into the broth before adding herbs and bouillon.Remember to add the extra 2 cups of water after blending garlic cloves with turmeric broth.Mince parsley extra-fine.Boil pasta as needed. To avoid mushy noodles, store extra immunity broth in the refrigerator and cook noodles in broth just before serving.