Rich in minerals and deeply soothing, broth is truly Kitchen Witch Medicine.
Making a medicinal broth is a great way to incorporate magic into your daily ritual, and a great tool to have in your back pocket when cold and flu season start to hit. This magical concoction can be easily adjusted and customized to your tastes and preferences, and is a great way to connect with your ancestors through ingredients and styles- there are so many different types of healing broths! Miso soup, matzoh ball soup, Ayurvedic broths, Pho, chicken noodle soup - and so many more. What ingredients and recipes did your ancestors rely on?
Cooking for ourselves and our loved ones is a spell of abundance, and a spell of self love. Taking intentional time to choose the ingredients and be present while chopping, prepping, and stirring can be a moment of self devotion. There is magic in the mundane, and we get to build our own legacy of healing when we take time to care for ourselves.
This base recipe can be used as a sipping broth on it’s own any time you need a healing boost, or as the base for soups in the future. Make a double batch and freeze half so you always have some healing broth on hand! Once the broth is done, say a prayer or spell into it to infuse it with healing, protection, and nourishment for your body. Feel free to add in a dropper full of a flower or gem essence at the end to infuse the batch with self-love, abundance, or pleasure.
You will need:
A large pot
Large glug of olive oil or coconut oil
2 onions quartered (feel free to leave the skin on)
4 carrots chopped into quarters
5 stalks of celery chopped into quarters
1 head of garlic chopped in half horizontally
1 tablespoon of peppercorns, or 2 teaspoons of ground pepper
1 teaspoon dried rosemary (parsley, oregano, marjoram, or anything else savory would also be tasty here)
Juice from 1 lemon
Salt to taste
Water to cover ingredients
Optional add ins:
Dried shiitake mushrooms - immunity boosting
1-2 inches of fresh ginger - circulatory
1-2 inches of fresh turmeric, or 1 teaspoon dried turmeric - anti inflammatory
Dried seaweed - aids in digestion
Take your large pot and set it over medium heat. Add your oil, and let it heat. Toss in your onions, carrots, celery and let them brown a bit. When they are browned - maybe 5 minutes - add in your garlic, peppercorns, and rosemary, and any of your optional add-ins. Cover all ingredients with water, and bring to a boil. Then, reduce heat so your broth is simmering. Cover, and simmer for 1 hour, stirring occasionally. After an hour, strain out your solids and add in your lemon juice, and salt to taste. This broth will be good in the fridge for 4-5 days, or in the freezer for up to 2-3 months.
Don't forget to enjoy your magical creation!