One of my favorite cookbooks of 2013 is True Food: Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil, Sam Fox, and Michael Stebner.
A recipe in the book that I have made over and over again is for Immunity Soup. It’s soothing, comforting and healing—I could sip it all day!
Yesterday I thought I would try making it in my Cuisinart Pressure Cooker (my favorite way to make broth) and change the recipe up a bit (I can’t help myself).
I have been sipping it out of a mug and ladling it over steamed veggies (if I could pick one it would be carrot noodles!). Most of the ingredients in this broth have some kind of medicinal power and it’s really hit the spot with temperatures in Colorado dipping into the negative!
If you don’t have a pressure cooker, I’d suggest simmering everything in a large, covered stockpot for 2-3 hours.