Garlic Lemon Broth

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Whenever I feel a little under the weather, I always make garlic lemon broth. And today, I definitely feel under the weather. Everywhere I go, people are coughing, sneezing and looking ill. Some of it is partly because of the flu season, but indulging in rich food, cocktails and lacking rest also puts havoc on our immune system.

Garlic lemon broth is one way to get a little boost from mother nature and it is good for our bodies. For me, I love hot broths because they are flavourful, comforting, hydrating and packed with healthy nutrients.

In this garlic lemon broth I used fresh ingredients such as garlic, lemon, turmeric, cinnamon and fresh herbs because of their antioxidants and anti-inflammatory properties. The one ingredient I did not add, which is excellent if you have an upset stomach, is freshly minced ginger. Feel free to add a teaspoon or two of freshly minced ginger if your tummy is acting up.

Ordinarily, I drink this broth for 24 hours, and I feel so much better and with loads of energy. Unfortunately, today I don’t feel that great, so I will pamper myself for 48 hours.

Getting plenty of rest is essential when we feel run down. This allows our bodies to re-charge and energize. If you feel under the weather check out our gluten-free recipes with immune boosting properties, and I hope you start feeling better very soon!


  • 2 heads of garlic
  • 2 Tbsp. extra-virgin olive oil
  • A handful of fresh herbs (such as parsley, thyme, cilantro, and sage) the more fresh herbs, the better
  • 1 lemon, thinly sliced
  • 1/4 tsp. GF ground turmeric
  • 1/4 tsp. GF ground cinnamon
  • Himalayan salt and GF freshly ground black pepper
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  • Slice 1 head of garlic slliced in half crosswise and set aside for 10 minutes before cooking
  • Remove cloves from the second garlic head, peel and slightly crush them, set aside for 10 minutes before cooking
  • Using a large saucepan sauté crushed garlic cloves in olive oil over medium-low heat for 10 minutes until lightly browned, stirring frequently
  • Add 8 cups of water, halved head of garlic, herbs, lemon slices, turmeric and cinnamon. Bring to boil, reduce heat to simmer and cook for 50 minutes. Do not cover. The broth should reduce by about a quarter
  • Strain the broth and season with salt and pepper to taste
  • Serve hot in a cup or over rice noodles
  • Note; to get the full health benefits of cooked garlic, after cutting/smashing the garlic set it aside for 10 minutes before cooking
  • Leave a Comment

    2 Responses to Garlic Lemon Broth

    • Nancy November 2, 2021

      Do you add the halved head of garlic skin and all? I’m confused about that

      • Kristina November 3, 2021

        yes Nancy, one head of garlic is sliced in half skin and all

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