Immune Boosting Soup

This is my template for a soup I use throughout the cold and flu season. I always make enough to freeze and have on hand should maladies threaten. Also nice for recovery.

• 6-8 cups chicken or vegetable broth
• 1-2 tbs. olive oil
• 1 onion, diced
• 1 bulb garlic (at least 10 cloves), minced
• 1 1?2 inch piece of fresh ginger root grated
• ½ – 1 cup fresh, sliced shitake 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 1 tsp. of whatever combination you prefer.
• 2-3 cups of vegetables of choice chopped into bite-size pieces. Options include yams, sweet potatoes, zucchini, winter squash, celery, peppers, broccoli, cauliflower, green beans, corn, edamame, lima beans, kale, mustard or collard greens, and spinach. Basically, anything you like, preferably organic. To make a heartier soup you can add beans, you can also add chicken or fish.
• Grated parmesan for topping. (optional)

If you are including winter squash, potatoes, or sweet potatoes roast them first and then add to soup at the end. I peel and cut them into bite-size pieces, toss with olive oil, salt, and herbs, and then bake in the oven at 350 for about 20-30 minutes, until fairly tender. This also makes a great side dish.
Heat olive oil in a large pot. Sauté garlic, onions, peppers, and ginger until soft and aromatic. Add broth, rest of ingredients, with the exception of the hard root veggies, (see above), and broth. Simmer covered until veggies are soft and all ingredients are cooked through. Add cooked root veggies if using. You can also add cooked beans and shredded or cubed cooked chicken at this point. 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.

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Immune Boosting Soup

This is my template for a soup I use throughout the cold and flu season. I always make enough to freeze and have on hand should maladies threaten. Also nice for recovery.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 6-8 cups chicken or vegetable broth
• 1-2 tbs. olive oil
• 1 onion diced
• 1 bulb garlic at least 10 cloves, minced
• 1 1 ?2 inch piece of fresh ginger root grated
• ½ - 1 cup fresh sliced shitake 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 1 tsp. of whatever combination you prefer.
• 2-3 cups of vegetables of choice chopped into bite-size pieces. Options include yams sweet potatoes, zucchini, winter squash, celery, peppers, broccoli, cauliflower, green beans, corn, edamame, lima beans, kale, mustard or collard greens, and spinach. Basically, anything you like, preferably organic. To make a heartier soup you can add beans, you can also add chicken or fish.
• Grated parmesan for topping. optional

Instructions

1. If you are including winter squash, potatoes, or sweet potatoes roast them first and then add to soup at the end. I peel and cut them into bite-size pieces, toss with olive oil, salt, and herbs, and then bake in the oven at 350 for about 20-30 minutes, until fairly tender. This also makes a great side dish.
2. Heat olive oil in a large pot. Sauté garlic, onions, peppers, and ginger until soft and aromatic. Add broth, rest of ingredients, with the exception of the hard root veggies, (see above), and broth. Simmer covered until veggies are soft and all ingredients are cooked through. Add cooked root veggies if using. You can also add cooked beans and shredded or cubed cooked chicken at this point. 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.