Immune Boosting Soup
Unfortunately even with our best efforts, everyone succumbs to the occasional cold or flu. The next time someone in your family is feeling a little under the weather try making this easy, comforting and immune boosting soup.
12 dried shiitake mushrooms
8 cups low sodium vegetable or chicken broth
1 Tb olive oil or ghee
3/4 cup onions, chopped
1 cup carrots, chopped
2 cups sweet potatoes, cubed
1 cup Chinese cabbage, chopped
1-2 cloves garlic, minced (to taste)
2-4 teaspoons fresh ginger, minced (to taste)
12oz organic skinless boneless chicken breast, cut into bite sized cubes
2 cups spinach leaves, chopped
Bragg’s all-purpose seasoning, to taste
1/3 cup non-GMO tamari
1/4 cup non-GMO miso paste (optional)
Freshly ground pepper to taste
Sliced green onions, fresh shitake mushrooms and bean sprouts (for garnish)
Directions
In a bowl, soak mushrooms in broth for half an hour. Remove mushrooms, but reserve broth. Thinly slice mushrooms and set aside.
In a large pot over medium heat add olive oil and mushrooms and sauté for a few minutes until fragrant. Stir in onions, and continue to sauté until onions start to turn translucent, 2-3 minutes.
Add carrots and sweet potatoes and sauté for 2-3 minutes. Add cabbage, garlic, and ginger and stir. Cover with a lid and cook for 2 minutes. Add reserved broth and bring to a boil. Add the chicken breast and simmer until the vegetables are soft and the chicken is cooked completely through, about 30-35 minutes. Remove from heat. Add spinach leaves, Bragg’s, miso (if using), and pepper, and allow to rest until spinach is wilted.
Garnish with green onions, fresh shitake mushroom slices and bean sprouts and serve. Serves 6.
Adapted from: http://www.foodnetwork.ca/recipes/Side/Herbs/recipe.html?dishid=11095
