Immunity Boosting Soup Recipes
IMMUNITY BOOSTING SOUP
This nourishing soup bolsters immunity and helps ease cold and flu symptoms, says herbalist Rosemary Gladstar. Read more about boosting your immunity in Winter Wellness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 10
Steps:
- Bring 3 quarts of water to a boil and reduce heat. Add astragalus, dandelion, burdock, ginger, and sea vegetable; cover and simmer for 45 minutes to an hour. Strain, return broth to pot, and keep over medium heat. In a saute pan, heat olive oil over medium heat; add onion and mushrooms, and saute until tender. Add garlic; saute for a few more minutes. Add entire mixture to broth. Turn off heat, and stir in miso paste.
IMMUNITY-BOOSTING WINTER SOUP
Adapted from The Herb Companion ''Garlic is the tastiest and best all-around stimulant for the immune system. Of the other immunostimulant herbs it also includes shiitake mushrooms, calendula, ginger and turmeric .To make an immunity-boosting soup also use some ground black pepper (to enhance the uptake of the curcumin) and some chiles or cayenne.''
Provided by MsPia
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare dandelion: Rinse greens thoroughly. Remove and chop stems, then coarsely chop leaves. Keep chopped leaves separate from chopped stems. Set aside.
- In a large, heavy-bottomed soup pot, combine water, astragalus, ginger, cayenne, garlic, shiitake and turmeric. Cover and place over medium-high heat. Bring to a simmer, then lower heat and cook 15 to 20 minutes, stirring occasionally.
- Add sweet potato, stir, cover and cook for another 4 or 5 minutes. Add minced herbs, bell pepper and cinnamon. Stir well, cover and cook for about 6 to 8 minutes, adding dandelion stems after 3 or 4 minutes.
- Finally, add spinach and dandelion greens. Season generously with salt and pepper, and cook for 4 or 5 minutes until greens are wilted and tender. Adjust seasonings. Remove astragalus root before serving.
Nutrition Facts : Calories 49.6, Fat 0.2, SaturatedFat 0.1, Sodium 29.1, Carbohydrate 11.3, Fiber 1.9, Sugar 2.2, Protein 1.8
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