Ingredients:

  • 8 cups (1.9 liters) Water, filtered
  • 1 medium Yellow Onion, roughly chopped (about 1 cup)
  • 2 cloves Garlic, crushed
  • 1 inch (2.5 cm) Ginger, peeled and sliced
  • 1 tbsp (15 ml) Apple Cider Vinegar
  • 1 tsp Sea Salt (or to taste)
  • 1/2 tsp Black Peppercorns
  • 1/4 cup (packed) Turmeric Root, grated (or 1 tablespoon dried turmeric powder)
  • 1/4 cup (packed) Rosemary leaves, fresh
  • 1/4 cup (packed) Thyme sprigs, fresh
  • 1/4 cup (packed) Sage leaves, fresh
  • 1/4 cup (packed) Parsley, chopped
  • 1/4 cup (packed) Oregano, fresh
  • 1/4 cup (packed) Basil, fresh
  • 1/4 cup (packed) Mint leaves, fresh
  • 1/4 cup (packed) Cilantro, fresh
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. In a large stockpot, combine water, onion, garlic, ginger, apple cider vinegar, salt, and peppercorns.
  2. Add all the healing herbs (turmeric, rosemary, thyme, sage, parsley, oregano, basil, mint, cilantro, cayenne pepper, if using) to the pot.
  3. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for a more concentrated flavor.
  4. If desired, strain the broth through a fine-mesh sieve or cheesecloth to remove solids. Discard the solids (or compost them!).
  5. Taste the broth and adjust seasoning with salt, if needed. Serve warm.