Immune Boosting Soup

Immune Boosting Soup

This is a great soup to have on hand if everyone around you seems to be sick. You can give some to them and have some for yourself. Remember to wash those hands, wipe down commonly used surfaces like keyboards, light switches, TV controls and telephones with diluted vinegar, eat lots of garlic and onions and dress appropriately for the weather. Cover those ears and throats and don’t get chilled.

  • 2 cups water
  • 4-6 cups chicken or vegetable broth
  • 1-2 tablespoons olive oil
  • 1 onion, diced
  • 1 bulb garlic (at least 10 cloves), minced
  • Chicken – precooked or fresh, boned and cut into small pieces (optional)
  • 1 1?2 inch piece of fresh ginger root grated
  • ½ – 1 cup fresh, sliced shiitake mushrooms, you can also use dried
  • 2 tablespoons dried seaweed slightly crumbled, arame has a mild taste
  • Seasonings can include turmeric, cayenne, thyme, rosemary and sage. About a ½ tsp. of whatever combination you prefer.

Fresh or frozen vegetables of choice chopped into bite size pieces. Options include: yams, sweet potatoes, zucchini, winter squash, celery, peppers, broccoli, cauliflower, cabbage, green beans, edame, lima beans, kale, mustard greens or spinach. Basically anything you like, preferably organic. To make a heartier soup you can add cannellini or kidney beans. Grated parmesan for topping. (optional)

Heat olive oil in large pot. Sauté garlic, onions, raw chicken if using, peppers and ginger until soft and aromatic. Add broth, rest of ingredients and enough water to cover all the vegetables. Simmer covered until veggies are soft and all ingredients are cooked through. Add cooked chicken at this point if you are using it.

Add salt and pepper to taste. I like to top my soup with a bit of grated parmesan and some fresh basil or parsley if I have it handy. Great to freeze and keep on hand for those cold season maladies.

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