HEALING BROTH

Turmeric Portioned broth Ginger

This broth is fantastic! It's so satisfying! I can't wait to have it again! This recipe never fails to satisfy the palate and the belly. It supports most of Soul Spice Wellness's nutritional programs.

I have been making this broth for years. – Camille

I started making this broth during a detox program several years ago. I would say I didn't like the flavor of the store-bought broth, and when I was growing up in Puerto Rico, we always had homemade soup and broth, and the taste was much richer and more enjoyable. So, I wanted to reconnect to my beginnings in the kitchen and started making it from scratch. The base of this broth is very versatile, and you can adapt it to various desired outcomes. I call it Healing Broth because of the anti-inflammatory properties and combined benefits of the bones, vegetables, ginger, and turmeric.

Every time I eat it, I feel reinvigorated and like I've had a wellness shot. Enjoy!

HEALING BROTH

Ingredients

Choose organic and the best quality ingredients that you can find and afford.

• 4 carrots

• 2 cups celery

• 1-2 leeks (quartered)

• 2 onions, red and white

• 6 garlic cloves

• 1 bunch stems of kale, parsley, and cilantro

• 2 bay leaves

• 1 sweet potato

• 1 - 2 strips of kombu (optional)

• 1 inch turmeric root (grated) or 1 tablespoon of powder

• 2 inches ginger (grated)

• 1 whole chicken or rotisserie chicken bones (just the bones)

• 1 pound of beef bone (optional)

• 8-10 cups of water, maybe more

• Optional chicken boullion

• Salt and pepper to taste

Directions

• Fresh whole chicken: Cut the chicken into 10 pieces and season with salt. If using rotisserie chicken, remove the meat from it and set aside to use later.

• Add 5 cups of water, raw chicken or rotisserie bones, beef bones, salt, bay leaves, and 2 garlic cloves in a large pot. Boil for 55 minutes or until the chicken is fully cooked.

• Wash all your vegetables and cut them into big pieces.

• Grate turmeric, ginger, and garlic.

• Remove chicken from the pot and set aside on a baking sheet to cool off. Leave the rotisserie chicken bones or beef bones inside the pot and continue with the recipe.

• Add all the other ingredients to the broth and simmer for 1 hour to 1.5 hours.

• While the vegetables are cooking, remove the skin from the chicken and discard it. Remove all chicken meat from the bones to enjoy at another time, and add all bones back to the simmering broth. At this point, your veggies have probably been cooking for 20 minutes or so.

• After making the broth, strain all the liquid into a big bowl and discard all other ingredients.

• Serve the strained broth into 8-ounce airtight containers and store them for up to 1 week. Fill your containers up to avoid air in your jars.