Ingredients:

  • 8 cups (1.9 liters) Water, filtered
  • 2 cloves Garlic, minced
  • 1 inch (2.5 cm) Ginger, peeled and thinly sliced
  • 1/2 tsp (2.5 ml) Black Peppercorns
  • 1/2 tsp (2.5 ml) Sea Salt
  • 2 tbsp (30ml) Olive Oil or Coconut Oil
  • 1 tbsp (15ml) Thyme, dried
  • 1 tbsp (15ml) Oregano, dried
  • 1 tbsp (15ml) Rosemary, dried
  • 1 tbsp (15ml) Sage, dried
  • 1 tbsp (15ml) Echinacea root, dried
  • 1 tbsp (15ml) Mullein Leaf, dried
  • 1 tbsp (15ml) Licorice Root, dried
  • 1 tbsp (15ml) Elderflower, dried

Instructions:

  1. Heat oil in a large pot. Add garlic and ginger; sauté until fragrant (about 1 minute).
  2. Pour in water. Add peppercorns, and sea salt. Bring to a boil.
  3. Reduce heat to a simmer. Add all dried herbs.
  4. Cover and simmer for at least 60 minutes, or up to 2 hours for a more intense flavor.
  5. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids.
  6. Serve hot, sip slowly, and enjoy!