Today I have a simple little recipe. Probably not something you’d make all the time, but something that is just right when you want it.
As digitally as I shift from hearty soups to salad when the temperature changes, I find myself pining in the spring for something warm that isn’t coffee or tea, or serious soup. I just want something warm and light to sip. We’ve just had a week of hard driving rain and a celebratory dump of snow on Mother’s Day, however my food cravings have made the switch so entertaining a food as hearty as chili or chowder feels like too much. I still want just a hint of a soup that I can sip at my desk while editing photos or to wrap my hands around as we curled up to watch movies. Or maybe to fill up a bit with a lighter lunch when I don’t want to eat much but need ‘a bit more’!
I love the flavors of lemon and ginger. They are bright, sassy and light as you’d expect for spring. They also possess great properties to support the immune system. My kids’ schools are brimming with coughing, sniffly students to I’m paying attention to keep my system in good shape as well. Making a base vegetable stock in the slow cooker with lemon, ginger and a few seasonings creates a light, bright sipping broth that is very satisfying. It’s a bit sweet, spicy from the ginger with a slight tang of lemon. One definitely could add some chicken and light vegetables to make a spring soup as well. I personally prefer the flavors of the vegetables and herbs so don’t add salt to mine but you certainly can to meet your preferences.
Slow Cooker Lemon-Ginger Sipping Broth
Ingredients
- 8 cups Water
- 1 medium Yellow Onion , peeled and cut into quarters
- 2 stocks Celery , cut in to 2-3 inch pieces
- 2 inch nob of Ginger Root , peeled and cut into ½ inch pieces
- 6 cloves Garlic , peeled and rough chopped
- 2 teaspoons Whole Black Peppercorns
- 2 tablespoons Lemon Juice
- 3 sprigs fresh Thyme
Instructions
- Combine all ingredients in a 6 quart or larger slow cooker and cook on Low for 8 hours. Strain the vegetables and discard.
Jennifer @ Seasons and Suppers says
Love this idea, Toni! We’ve been having a bit of chilly weather here, too (no snow, thankfully), but chilly enough that the furnace is still on. I would love a cup of this to sip on right now 🙂
Toni Dash says
I’m so glad you like it Jennifer! It feel more substantial than tea from the flavors but it’s still very light so great for a warm up and something between meals too.
Sara Thompson says
As I am reading this, I can picture the jars of this broth in my pantry. Might be my first experiment into canning soups. I’ve done turkey stock but that’s as close as I have gotten. Imagine this at your beck and call. Yummy.
Toni Dash says
Very interesting idea Sara! It’s been a long time since I’ve canned soup. Would the lemon juice provide enough acidity? Adding some apple cider vinegar would perk up the taste even more, give the needed acidity and is so good for you! I’m drinking a cup right now as it rains outside (with the sun out too). I am loving having this around when I want some.
Sara Thompson says
I would think that pressure canning it like stock would be sufficient. But it might be acidic enough for waterbathing if you tested it first.
Toni Dash says
I was thinking the same about pressure canning Sara!
Liz says
Thank you – a keeper. Have a great day!
Toni Dash says
So glad you like it Liz! You too have a great day.
sue|theviewfromgreatisland says
Oh Toni, this sounds fabulous – a tea/soup hybrid is ingenious! I am always looking for a vegetarian broth, too, for soups and risottos, this one fits the bill perfectly. I love how simple you’ve presented it, too. Very zen-like!
Toni Dash says
Great idea Sue! I was thinking of a way to make stock but not on the stove top. This would work however with the ginger and lemon it has a specific taste profile. Still could be great in those dishes depending on what you are looking for!
Cynthia/What A Girl Eats says
this is my kind of soup Toni! My daughter was sick last week and requested my simple asian style ginger broth. Always does the trick when the kids are under the weather!
Toni Dash says
Mmmm…your Asian Ginger broth sounds great. One reason I’ve read chicken soup is so good in addition to properties in the chicken is some salt. Adding a bit of tamari could be great to get that in too. I do agree with you, these clear broths with ginger and other helpful foods and herbs really are great to help though sicknesses.
Tricia @ Saving room for dessert says
This is so interesting and beautiful Toni! I bet is smells amazing 🙂
Toni Dash says
It does smell great Tricia! Another reason I love the slow cooker, in addition to convenience your house smells so good as things cook!
Katalina @ Peas and Peonies says
OMG you just gave me such a great idea, I drink lemon water in the morning, but by making this I can have fresh lemon water infused with ginger on hand, I would skip the garlic in my case but this is genius idea!
Toni Dash says
So glad you like it Katalina. You really do not taste the garlic. The garlic along with the onion, carrots and celery serve to build up a bit more flavor than the lemon and ginger alone could muster!
Colleen Cayes says
Ditto to how good it smells. I’m playing house on a rainy Saturday morning, my crock pot is slaving away while I do the laundry, and I’m eager for 5:30 pm when the 8 hours will be up and I can taste this broth. I’m thinking it will be lovely to sip with a movie or a good book after dinner tonight.
Liz says
Thanks for the nice recipes Toni and have a good weekend.