Cooking Delights

Thursday, November 09, 2006

Immunity Boosters


Colds have been whipping through our household since my daughter started JK this fall. Yoga Journal had an Immune Booster Soup in their December 2006 magazine. So, I made the immune booster soup and squeezed some oranges for fresh orange juice to go with it.



Immune Booster Soup

4 cups of mushroom broth

1 small yellow onion chopped

4-10 cloves of garlic, crushed and chopped

1 carrot grated

4-8 shitake mushrooms, sliced

1-3 tbsp. grated gingerroot

1 fresh lemon, juiced

3 tbsp. chopped fresh parsley


1. Bring the broth, onion, garlic, carrot, mushrooms nad gingerroot to a slow boil. Reduce the heat and simmer on low, covered for 15 minutes or until the veggies are soft.

2. Remove from heat; add the lemon juice and parsley. Cover and steep for 5 minutes.


My soup doesn't have any shitake mushrooms or parsley, because I wasn't feeling well enough to go to the grocery store and get some. This soup truly makes you feel better, immediately. I ate multiple bowlfuls of it two days in a row.

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3 Comments:

  • At Tuesday, 14 November, 2006, Anonymous nancy said…

    Are you feeling any better? Will we see you at gymnastics this morning?

     
  • At Tuesday, 14 November, 2006, Blogger Carrieā„¢ said…

    4-10 cloves of garlic?! Wooo-eeee!! At least it will keep the vampires away. hehe!

    Don't you just love that apple swirl loaf? And too bad about the soup. I like split pea and I really like Sarah Kramer's version in La Dolce Vegan. If you're feeling brave again, try it. She adds some tumeric to it and that gives it a great flavour.

     
  • At Wednesday, 15 November, 2006, Blogger Melissa said…

    Sounds simple and yummy. Most of those ingredients are usually in the vegan soups I make...so why am I getting a cold?!? Grr...

     

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