Winter is here which means snuggling up under blankets and consuming more delicious, comforting foods like stews, porridge and soups. But it does also mean that cold and flu season will be hitting us soon. This means now is a really great time to be working on some preventative health by helping to strengthen the immune system. We can do this by using food as medicine, which means consuming foods that will promote good immunity.
I make this immunity-building homemade winter root and bone broth for my kids every week. It’s of the upmost importance we all take care of ourselves and do what we can to keep our immune systems strong and healthy. I load this broth up with a lot of immune boosting vegetables like celery, carrots, mushrooms, cabbage, onions, garlic, and parsley– basically anything I can get my veggie loving hands on – and beef or chicken meat with bones. The best meats for this soup are round and rump beef joints or chicken and turkey necks or legs.
immunity-building winter root broth
- three large carrots
- one brown onion
- one large celery root
- three parsley roots
- one medium kohlrabi
- three cabbage leaves
- eight shiitake mushrooms, fresh or dried
- two stalks of parsley
- two cloves of garlic
- two to three turkey necks, raw
- one tablespoon of sea salt
- ten cups of water
- two cups of thin egg noodles
Heat a large pot of water with sea salt over medium-high heat.
Once it becomes hot, put the turkey necks and all of the root vegetables into the pot, and bring it to a boil.
Once boiling, reduce heat to a simmer and continue cooking for another hour or two. The flavor will deepen the longer it cooks.
Near the end of cooking, taste and adjust flavor as needed with more salt.
Let cool slightly before pouring over a strainer into another pot.
Add the noodles to the broth and cook for another five to eight minutes. The noodles should be al dente.
Serve with diced cooked carrots and chopped fresh parsley.