There is nothing like a good broth to do you some good. It’s no wonder that the saying for a cold goes the same for any other ailment that makes you feel like you need a bit of warmth in your belly.
Of course there are different varieties of what makes for a good broth and we all have our particular yum factor and seasoning and herbs that are a must have. What I think we all agree on is that it should be warm to our mouths, filling and comforting.
I have found that broths made particularly of vegetables to be of utmost nutrition and healing to my needs. Before I got well enough to be in the kitchen and stand on my feet long enough to prepare a broth from scratch I used to buy box broths. I always chose low sodium organic broths and then I would just add whatever vegetables I had fresh and let it simmer and enjoy.
Now I am happy to say those box broths have been traded in for fresh broth made from vegetables I pick up at my local farms market. It took a long time to get to this point and I treasure the time and energy I take to prepare broths, and when I do I gain an equally satisfying sense of satisfaction in my belly from doing so. It really does make a difference to my body and spirit to prepare it fresh and eat it.
My basics for a good broth are as follows, after which any and all vegetables that go in it are usually whatever I find at the market in season. I sometimes add a few frozen organic vegetables that I might have in the freezer half opened that need a good home too and can easily simmer down for some added flavor.
1. Celery
2. Carrots
3. Onion
4. Parsley (stem and all)
5. LOTS OF GARLIC
For salty flavoring dulse or kombu are always great to add to the base. Seasonings are a preference for which we all have our favorites. Depending if I am going for a more Asian or Mediterranean feel is how I choose my seasonings. No matter which way I go, I always like to accompany my broth with a little bowl of some lemon and herbs like fresh parsley and cilantro.
Some of my favorite vegetables to add to the broth to turn it into great soups are those that add a combination of sweet with salty. Sweet potatoes for instance are so easy to digest for me and add just the right bite of sweetness when paired with some chunks of coarsely chopped up kale. Zucchini and any squash for that matter is a must have for my soups, its healing properties can’t be denied and its subtle flavoring is so easy to enjoy.
I also love to add mungbean sprouts or sometimes called bean sprouts; they are crunchy and take on whatever flavor you have for your soup. I usually only add them at the end to lightly steam or sometimes just drop them right in my bowl and layer the soup on top. Another great green I throw in last minute because I like it crunchy is chard, bitter and pungent it’s particularly easy to use in a soup.
No shame in a good boxed broth to sooth yourself. But when the time and energy permits for fresh cooking and you find yourself wanting that warmth in your belly feeling, head to your local market and choose what you find most appealing for a good broth. Keep it in the fridge or freeze it to use another night of the week to turn it into a soup and you’ve got a nice meal that only gets better with time and imagination.
Eat mindful and Be well.
