Nothing beats a hot bowl of soup on a cold winter day.  Immune System Soup is warming (ginger, garlic, cayenne) and grounding (due to the root vegetables).  Feel free to substitute seasonings and vegetables depending on availability. Use well washed, high quality, organic ingredients whenever possible.

• 1-2 Tablespoon of toasted sesame oil or organic olive oil

• 1 large onion (chopped)

• 1 ½ cups of chopped celery (include inner stalks and leaves)

• 6-7 large garlic cloves (chopped)

• 1 inch piece of ginger root (chopped)

• 20-30 cups of filtered water (use less water is you like thick, stew-like soups) (vegetable or hormone-free chicken stock can also be used

• 6 sliced carrots

• 1 parsnip 9 chopped or sliced)

• 1 turnip (chopped or sliced)

• 1 medium burdock root (also known as gobo root) sliced

• 2 sticks of Astragalus root (dried, break in half)

• 3 medium red potatoes cubed

• 1 Cup of fresh, sliced shitake mushrooms

• 3 Tablespoons of vegetable powder (Gayelord hauser) or a low salt broth seasoning

• ¾ cup of fresh chopped parsley ( or ¼ cup dried)

• ½ cup of fresh chopped herbs or 3-4 tablespoons of dried herbs(try a blend of basil, sage, thyme, marjoram, oregano, chives, savory, rosemary, etc.)

• 3 Tablespoons of Bragg Liquid Aminos (substitute: tamari or low-sodium soy sauce)

• 1 Tablespoon of ground kelp powder

• (optional) 1 stick (about a 1” X 6” piece) of kombu (sea vegetable)

• ½ cup of barley

• ½ cup of lentils or dried peas (optional)

• ½ teaspoon tumeric

• ½ teaspoon of Hungarian paprika

• 1 Tablespoon of balsamic vinegar

• (optional) 1/8 to ½ teasp. Of cayenne powder or finely chopped hot peppers (amount used will depend on your tolerance for hot spices)

• (optional) 1-3 teaspoons of sea salt or mineral rich Earth Salt (Herb Pharm)

• 1 teaspoon of fresh ground pepper (try mixing white and black peppercorns)

• (optional) ½ cup of chopped sweet red pepper

• (optional) 1 medium zucchini (chopped)

• (optional) 1 cup of chopped greens (spinach, cabbage, kale, collards, etc.)

1)   In a large soup pot heat toasted sesame oil and sauté the onions, celery, garlic, and ginger root at a medium to high heat for a few minutes ( until onions start to become translucent).

2)   Add the stock/water, carrots. Parsnip, turnip, burdock, potatoes, astragalus, mushrooms, vegetable powder, herbs, Bragg’s liquid aminos, kelp, kombu, barley, and lentils.  Simmer on low to medium heat for 1 to 2 hours, or until root vegetables start to become tender.

3)   Add tumeric, paprika, and balsamic vinegar.  Taste the broth.  Add cayenne, salt, and pepper to taste.  Add the optional vegetables:  sweet red pepper, zucchini, and chopped greens.  Cook for another 30 to 60 minutes, testing vegetables for tenderness.  Garnish with fresh ground pepper or hot pepper sprinkles.

- Dr. Tara Greaves, ND