Immunity Boosting Soup Food

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

Ingredients

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

KICK IT IMMUNE BOOSTING CHICKEN SOUP

Kick It Immune Boosting Chicken Soup image

This is a hearty, spicy chicken soup that will give your immune system a huge boost and (in my opinion) kick any cold or flu!!!!! It does have a bite!! I cook this up at the sign of a cold and it does the trick. You can opt not to use the chilli - however Chilli gives your metabolism a hit and also shakes up any nasty mucus on your chest.

Provided by Highland Hedy

Categories Clear Soup

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 roasting chicken, skin, bones, the whole deal
2 large onions
10 garlic cloves
10 g fresh gingerroot (use to taste)
2 chilies (discard seeds for less heat)
2 stalks celery
2 carrots
1 cup diced sweet potatoes (or both) or 1 cup parsnip (or both)
1 cup shiitake mushroom
1 cup soup mix
pearl barley
red kidney beans
split peas
black-eyed peas
green lentil
1 1/2-2 liters chicken stock

Steps:

Dice onions, chilli, ginger and sweet potato/parsnip.
Dice or crush garlic.
Slice celery, carrots.
Wash chicken inside and out and place into a large stock pot.
Put all ingredients into the pot and cover with chicken stock.
Bring soup to the boil, then simmer for approx 2 - 2.5 hours or until the chicken falls of the bone.
(I use a pressure cooker to cook mine for approx 1 hr).
Pull chicken out of soup and discard all bones and large clumps of fat.
Return chicken meat to soup.
For a variation, try adding a ham hock to the ingredients as well!
This chicken soup does have a bite, but it it will sweat out all those nasty cold bugs!
Enjoy!

Nutrition Facts : Calories 195.8, Fat 8.2, SaturatedFat 2.3, Cholesterol 32.4, Sodium 327.6, Carbohydrate 17.9, Fiber 2, Sugar 6.8, Protein 12.4

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

Ingredients

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.

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