- 2 tbsp ghee (clarified butter)
- 1 pc onion, diced
- 2 stalks celery, diced
- 1 pc carrot, large, diced
- 1 whole head garlic
- 1 ½ quarts chicken stock
- 1 tbsp thyme
- 1 pinch thyme (to finish)
- ¼ tsp cinnamon powder
- As desired diced and cooked chicken
- As desired chopped leafy greens or other vegetables
- A splash of lemon juice
- To taste sea salt and pepper
- Melt ghee in a pot over medium-low heat.
- Add the diced onion, celery, carrots, and a pinch of sea salt. Saute for about five minutes, or until the onions are translucent.
- Meanwhile, chop up all of the garlic, setting aside 3 cloves that need to be finely minced.
- Add garlic and cinnamon powder to the vegetables, saute for one more minute. To this, add stock, thyme, and chopped leafy greens or any other vegetable of your choice.
- Bring to a boil, turn the heat down to low and simmer for about 10 minutes.
- Add the cooked chicken (if using), a splash of lemon juice, and season with sea salt and pepper. Turn off the heat and taste the broth for seasoning. Add more salt and pepper if necessary.
- Add the remaining finely minced raw garlic and sprinkle in some extra thyme.
- Serve piping hot and enjoy!
Comments: Ayurveda considers chicken meat to have ‘hot’ property. As such, it counters the Vata and Kapha Doshas with a common ‘cold’ property. The dash of lemon enhances the Vata balancing effect and the spices, the Kapha balancing effect. Quite a quick-fix for that irritating cold.