This cozy soup is an extremely nutrient-dense way to bolster my family’s immune system, which is constantly under attack in the fall and winter months. All of the tonic herbs in this recipe are intentionally prepared in ways that best unlock their vitamins, minerals, and immune-supporting power. Many of them are staples in my Fall and Winter soups. This soup is hearty, herby, and warming for the body and spirit. I often whip up a big pot to wow guests or sneak some immune support into my kids (usually with dinosaur-shaped pasta subbed)!

This is a beloved recipe I’ve shared widely amongst my herbalist network. I love introducing it to those who have never heard of oxymels, shrubs, or the general idea of drinking vinegar, because its such a delicious gateway drug! It’s deep crimson color, notes of red fruit, spice, and floral, and uplifting buzz conjure the experience of a comforting glass of Merlot. This tasty, joyful oxymel works great as a daily tonic during those long winter months and is delightful when added to iced water or seltzer for a joyful, fancy beverage. Pro tip: a splash of a fresh juice like apple, pear, strawberry, or apricot can brighten and cool the vinegar intensity, and red berries and/or cinnamon sticks make great garnishes!