A few people commented that they would like the recipe for the soup and herbal stock that featured at the end of my last post so, somewhat belatedly, here it is!
Herbal stocks are a great way of getting extra nourishment into our diets, especially at this time of year when we can use small amounts of immune supporting herbs to sneak extra medicine into our day through the most natural of all methods, our food.
When making a herbal stock I use whatever I happen to have in the cupboard so it will vary every time. This also means you can be very fluid with it and if you don’t have all the ingredients it’s no problem, you can just use one or two. This stock below had a number of different herbs in it but you could do equally as well using just echinacea root and elderberry or any of the other ingredients listed depending on your preference. You can play about with other herbs too, I remember Danielle mentioning that she uses astragalus root in her soups.
When making stock, I tend to just use herbs that I would not blend into the soup directly such as tough roots and bay leaves etc. The ginger, rosemary, chilli, powdered cinnamon and other soft ingredients I generally put straight into the soup as normal, but as this is merely a guide, feel free to play about as you feel inspired.
Herbal Stock Ingredients (for a soup to serve 4):
1 tsp Echinacea root – for boosting the immune system
1 tsp dried Elderberry – for nourishing the immune system
1 tsp dried Hawthorn berry – for supporting heart and circulation
1 tsp Burdock root – for gentle cleansing and nourishing
2 Bay leaves – for flavour and supporting digestion
4 slices dried Reishi mushroom – for nourishing the immune system (and too many other things to go into here!)
Simmer all ingredients together in about a litre of water for 20 mins approx then strain and add into your soup.
1 squash or small pumpkin
2 medium onions
6 cloves garlic
chunk of ginger to taste
coconut oil for frying
1 tsp turmeric powder (optional)
salt and pepper to taste
This soup is an incredibly simple one which just involves lightly frying the onions, garlic and ginger in the coconut oil, then chopping the squash and adding to the pan with the turmeric, salt, and pepper. Stir for a few mins then add the strained herbal stock. Simmer until the squash is soft, blend and enjoy with any number of delicious, seasonal toppings…
sprinkled with nettle seeds…
or, my personal favourite, a large helping of finely sliced mushrooms fried in a little oil and tamari.
I hope you are also enjoying lots of seasonal and nourishing goodies to keep you strong in body and mind.