Ingredients:

  • 6 cups (1.4 liters) Water, filtered
  • 1 tbsp (15 ml) Olive oil, extra virgin
  • 1 medium (150g) Onion, yellow, chopped
  • 2 cloves (6g) Garlic, minced
  • 1 inch (2.5 cm) Ginger, fresh, peeled and grated (approx 1 tablespoon)
  • 1 tsp (2g) Thyme, fresh leaves, chopped (or 1/2 tsp dried)
  • 1 tsp (2g) Oregano, fresh leaves, chopped (or 1/2 tsp dried)
  • 1 tsp (2g) Rosemary, fresh leaves, chopped (or 1/2 tsp dried)
  • 1/2 tsp (1g) Echinacea, dried
  • 1/4 tsp (0.5g) Mullein, dried
  • 1/4 tsp (0.5g) Licorice root, dried, chopped (optional, for sweetness)
  • 1/4 tsp (0.5g) Hyssop, dried
  • 1/2 tsp (3g) Turmeric powder
  • 1/4 tsp (1g) Cayenne pepper (optional, for added kick and decongestion)
  • 1 tsp (5g) Salt, sea salt or kosher salt
  • 1/2 tsp (2g) Black pepper, freshly ground
  • Juice of 1/2 Lemon
  • Optional: 1 cup cooked chicken (shredded) or vegetable broth for a deeper flavor

Instructions:

  1. Heat olive oil in a pot over medium heat. Add onion and sauté until softened (about 5 minutes). Add garlic and ginger and sauté for another minute until fragrant.
  2. Stir in thyme, oregano, rosemary, echinacea, mullein, licorice root (if using), hyssop, turmeric powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to release their aromas.
  3. Pour in water (or broth if using). Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour for a more intense flavour.
  4. Season with salt and pepper to taste. Stir in lemon juice.
  5. Strain the broth through a fine-mesh sieve to remove the herbs (optional, but recommended for a smoother texture). Ladle into bowls and serve warm.