Sometimes grandma’s chicken soup isn’t enough. Sometimes we can’t face another mug of honey-lemon water. When you are fed up with being under the weather and stuck at home, put a batch of Fire Broth on the hob and let the heat of chillies and zesty ginger pep you up!
Homemade broth has long been the comforting treatment for the common cold - Christine shares her favourite recipe.
Ginger: Known to help fight viruses and ease digestive issues, ginger root is a valued medicinal plant. The main bioactive compound is gingerol, giving ginger powerful anti-inflammatory and antioxidant effects.
Garlic: An ancient medicinal plant, garlic contains sulfur compounds and antioxidants that benefit health. Garlic is thought to boost the immune system and reduce the severity of cold symptoms.
Cinnamon contains a powerful dose of antioxidants and has anti-inflammatory properties. It can lower blood sugar levels and can reduce insulin resistance. Studies have shown that cinnamon can inhibit the growth of certain bacteria and fungi.
Chilli contains Vitamins A and C, vital for our immune systems. They are rich in copper and iron, and have anti-fungal and anti-inflammatory properties. Some claim that chilli peppers can relieve pain from fever.
Thyme is antibacterial and has been used as a natural cough suppressant. The herb contains Vitamins A and C to boost immunity.
Honey is high in antioxidants. Honey can help settle a cough better than any mainstream cough medicine. Its antibacterial and anti-inflammatory properties have been used since ancient times to heal wounds and burns.
Apple cider vinegar is said to cool a fever. Organic, unfiltered apple cider vinegar contains strands of proteins, enzymes and friendly bacteria that are beneficial to our health.
1.5 litres vegetable or chicken broth (preferably homemade)
1 thumb-sized piece of ginger, sliced
1 large garlic clove, sliced
1 small onion, chopped
1 large carrot, chopped
1 cinnamon stick, broken up
1 tablespoon coriander seeds or 1 teaspoon ground coriander
2 teaspoons dried chilli flakes or 1 fresh red chilli, sliced
½ teaspoon black peppercorns
2 sprigs fresh thyme or ½ teaspoon dried
½-1 teaspoon honey
1 teaspoon apple cider vinegar
Put all of the ingredients into a saucepan and bring gently to a low boil. Simmer for about 20 minutes, then strain into four mugs. Add honey and vinegar to taste.
This broth is an adaptation of a recipe originally found in Spice Trip by Stevie Parle and Emma Grazette. We changed some ingredients and added extra herbs to boost its potency!