Immunity Boosting Soup Recipes

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IMMUNITY BOOSTING SOUP



Immunity Boosting Soup image

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

1 ounce dried astragalus root
4 ounces fresh dandelion root, thinly sliced (or 2 ounces dried)
4 ounces fresh burdock root, thinly sliced (or 2 ounces dried)
1 tablespoon grated fresh gingerroot
1 tablespoon dried kelp, dulse, or other sea vegetable
2 tablespoons olive oil
1 medium-size onion, chopped
5 to 8 medium-size fresh shiitake mushrooms
2 to 3 cloves garlic, minced
1/2 cup miso paste, (any variety)

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



Immunity-Boosting Winter Soup image

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

dandelion greens, 1 large handful
2 quarts water
1 stick astragalus root, broken in half
2 inches gingerroot, peeled and grated
1 small dried cayenne pepper, stemmed and seeded, diced fine
1 garlic, bulb peeled and thinly sliced
1/2 ounce dried shiitake mushroom, chopped
1 teaspoon turmeric
1 large sweet potato, diced into small cubes (between 3 and 4 cups)
1 tablespoon calendula flowers, minced
2 teaspoons dried thyme leaves, minced (generous tsps)
1 cup bell pepper, diced (red or yellow)
couple pinches cinnamon
2 cups spinach, coarsely chopped
sea salt
fresh ground black pepper

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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