Ingredients:
- 8 cups (1.9 liters) Water or low-sodium vegetable broth
- 2 tablespoons (30 ml) Olive oil
- 1 medium Yellow onion, roughly chopped
- 2 cloves Garlic, minced
- 1 inch (2.5 cm) Ginger, peeled and thinly sliced
- 1 teaspoon dried Turmeric powder or 1 inch fresh turmeric, grated
- ½ teaspoon Black peppercorns
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Rosemary
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Lavender
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Chamomile flowers (food grade)
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Peppermint leaves
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Willow bark
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Feverfew
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Valerian root
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried St. John's Wort
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Kava
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Cat's Claw
- ¼ cup (5g) Fresh or 2 tablespoons (2g) Dried Devil's Claw
- Salt and black pepper to taste
- Optional: 1 tablespoon (15 ml) Lemon juice
Instructions:
- Heat olive oil in the stockpot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Add ginger and turmeric; cook for 1 minute more.
- Pour in water or vegetable broth. Add black peppercorns. Bring to a simmer.
- Add rosemary, lavender, chamomile, peppermint, willow bark, feverfew, valerian root, St. John's Wort, Kava, Cat's Claw, and Devil's Claw.
- Reduce heat to low, cover, and simmer for 60 minutes, allowing the flavors to meld.
- Remove from heat and let cool slightly. Strain the broth through a fine-mesh strainer or cheesecloth-lined colander, discarding the solids.
- Season to taste with salt and pepper. Stir in lemon juice (if using). Serve warm.