These immunity-boosting delicious soups are chock full of important nutrients to keep you hale and hearty throughout the winter.
Plus, there is nothing like a hot steaming bowl of soup to warm you up, bring a smile to your face, and invite your body and mind to relax. And it just might clear your sinuses, too.
Dr. Bill Mitchell’s Ginger Soup
- 6 cups filtered water
- 3 Tbs. chopped fresh ginger root
- 10 chopped scallions
- 1 brick firm tofu, chopped
- 3 cups mung bean sprouts
- 3 Tbs. Tamari
- 1/2 tsp. red pepper (cayenne)
- 1 tsp. paprika
- 1 head garlic, peeled and chopped
- Juice of one lemon
- Combine all ingredients in a pot
- Simmer all ingredients for 15-20 minutes
- That’s it!
Eat as often as you’d like!
A traditional restorative soup made from whatever vegetables are available.
Use organic vegetables if possible, not only because they are free of pesticides and toxic chemicals, but also because they contain more nutrients than non-organic vegetables.
- 1/4″ outer peelings, including skins, of 3 potatoes
- 1 bunch of fresh parsley, chopped
- 3 scrubbed, but not peeled, carrots, cut into rounds
- 1 handful of chopped beet greens, chard or kale
- 2 med. onions, chopped
- 5 cloves garlic, crushed
- 2-3 cups green vegetables, chopped. Green beans, zucchini, celery, parsley
- 2 quarts water
- Wash and prepare vegetables
- Simmer all in water in a large covered pot for 30-40 minutes
- Strain, or puree
- Broth may be stored in the refrigerator for up to 2 days
Ingredients such as the astragalus, burdock, mushrooms and seaweed can be found at Whole Foods, Dave’s Health and Nutrition, and local Asian markets.
- 2 tablespoons toasted sesame oil
- 1 chopped onion
- 3 to 5 sticks of astragalus
- 3 to 5 cloves of garlic
- 2 to 3 pieces of burdock
- 1 piece of ginger
- 1 to 2 reishi mushrooms, crumbled
- ½ to 1 cup cubed tofu
- 2 cups of chopped vegetables of choice (carrots, celery, beet greens, cabbage, kale, daikon, lotus root, turnips, etc…)
- 1 cup chopped mushrooms of choice (shiitake, cordyceps, ect…)
- ½ cup seaweed (wakame or kombu)
- Saute all ingredients together in a wok or deep frying pan
- Add 8 cups of spring or purified water
- Bring to a boil
- Reduce heat and simmer (covered) for 15 minutes
- Whisk 2 to 3 tablespoons miso into small amount of soup stock and add to soup (note: do not boil soup after miso is added)
This soup is a little lighter and not as hardy as the above recipes. Ideal when a lighter fair is desired. Serves 4.
From Donald R. Yance, Jr., C.N., M. H., A.H.G., Herbal Medicine, Healing & Cancer: A Comprehensive Program for Prevention and Treatment (Lincolnwood, Ill.: Keats Publishing, 1999), 374-5. A great book!
- 1 onion , thinly sliced
- 3 carrots, chopped into matchsticks
- 2 stalks celery, chopped
- 1/3 pound tofu, cubed
- 3 tablespoons sesame oil
- 4 cups vegetable stock
- 1 strip of kombu or wakame
- Fresh juice of 1 small piece of ginger
- Splash of tamari
- 2 to 3 teaspoons miso
- 1 scallion, chopped
- 1 squash, cubed (optional)
- Saute onion, carrots, celery, squash, and tofu in sesame oil
- Add stock, kombu, ginger, and tamari
- Simmer for 30 minutes or until vegetables are tender
- Add miso and stir well (avoid boiling miso as too much heat kills the friendly bacteria)
- Garnish with chopped scallions