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.