Do you have a seasonal soup?February, 2018
When it’s cold outside and you need a warm soup to take the blues away, we’ve got just the soup for you.
Research shows that astragalus root (a Chinese herb used to ward off flu), has powerful immune-enhancing properties. The sliced, dried root is available in specialty health food stores, Chinese grocery, and herb stores. It adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms, onions, and turmeric spice also naturally boost immunity. Garlic and onions have natural and powerful anti-viral and antibiotic effects; ginger and turmeric, are natural anti-inflammatory agents.
Replace traditional pasta noodles which are immune suppressing with black bean or shirataki noodles which are carb free!
- 1 tbsp extra virgin olive oil
- 2 large Spanish onions, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ¼ tsp turmeric powder
- 2 cups shiitake mushrooms, stems removed and sliced
- 2 large carrots, thinly sliced
- 2 pieces astragalus root, either dried or freshly chopped into large cubes (roughly 1×1 inch)
- 8 cups organic mushroom or chicken stock
- 2 tbsp tamari
- 2 cups broccoli florets
- ½ cup scallions, diced
- ½ cup chives, diced
- 1 package black bean or Shirataki noodles
Place oil in a soup pot on medium heat and add onions, garlic, ginger and turmeric powder and sauté for about 5 mins or until translucent.
Add mushrooms, carrots,broccoli, astragalus root, choice of stock and an additional 3 cups of water.
Bring to a full boil then reduce heat and simmer for 30 minutes.
Add the tamari and adjust salt to taste. Let cool for 30 mins.
Remove the astragalus root pieces. Garnish with scallions and chives and serve while hot.
Give our soup a try and snap a photo of yourself and your favourite cold and flu soup and tag us on Instagram.