The Immunity Soup from True Food Recipe

The Immunity Soup from True Food Recipe

Our part of the world has been hit by snow, so our bodies’ immunity systems seem to be in full swing. Judi, one of my family friends, gave me this recipe from a cookbook.  There are plenty of recipes in True Food that are simple to prepare and attractive. From his cookbook, I cooked a recipe I loved years ago: Curried Peapods with Tofu Stir-Fry.

Vegetable broth instead of chicken or beef broth is what I used to keep this recipe vegetarian AND vegan. No matter what you want to use, feel free to do so. The mushrooms were out, but I added a thin slice of red chili pepper, since I’m not a mushroom fan. The recipe was a snap to make by prepping all the ingredients in advance. I didn’t have tamari in my house, so I used low-sodium soy sauce. To finish off the soup, I garnished it with fresh cilantro; I think that really amplified the flavor of it and gave it a spiced flavor.

The broth however was infused with fresh ginger and garlic flavours, making this soup anything but boring. It was great to have a drink and clear your head, calm the stomach, and soothe the throat if you were sick. Maybe next time I’ll try adding some soba noodles or soybean sprouts in as well. I can eat this soup over and over again and especially during the winter as it helps me stay healthy! Here is my immunity soup: +Meatless Monday.

The Immunity Soup

I got this from True Food by Andrew Weil, MD, which I feel is the best ever.

The preparation time is 25 minutes.

Overall Time: 1 hr 25 mins

Serves: 3

The following ingredients are used:

3/4 teaspoon extra virgin olive oil

One thinly sliced onion

Two cloves of garlic, mashed

A half-tablespoon of fresh ginger, minced

Two ounces of shiitake mushrooms, stemmed and thinly sliced (approximately one cup)

1. Julienned large carrot.

Four cups of stock

A teaspoon of salt tamari or low-sodium soy sauce

Broccoli florets 1 cup

Julienned scallions 1/4 cup

The directions are as follows:

1. Over medium heat, heat the oil in a large pot. Add onions, garlic, and ginger and cook until thick and translucent, about 7 minutes. Put the mushrooms, carrots, stock, and two cups of water in a pot. Bring to a low boil. Reduce heat and simmer for 45 minutes.
2. You can season the tamari/soy sauce with salt if necessary. Add the broccoli and cook until it is tender, about two minutes.
3. Before serving, ladle the soup into serving bowls and top with scallions.