IMMUNITY BOOSTING SOUP
Article by Kassia Emily Fiedor
Immunity Boosting Soup
Sometimes even herbalists get sick! During those times, I try my darndest to remind myself that it’s my body’s way of resetting and that I’m blessed to have the knowledge and tools to get back on the healing path. One fall in Nashville, I got a respiratory infection that knocked me down for a few weeks. Being a Cali girl new to this southern climate, my immune system was vulnerable to changes of season and exposure to foreign pathogens, central heating systems, and unfamiliar pollen. None of my herbal medicines were working, and I was starting to lose hope.
When I could muster the energy to cook, I made up a huge batch of this powerful soup, drawing inspiration from Traditional Chinese Medicine. The approach is to use warming spices and immune boosting foods to create internal heat, and sweat the infection out. After bundling up and sipping this soup, my body knew just what to do with the nourishment, and I was on the road to recovery in no time.
INGREDIENTS
2 tablespoons coconut oil
1⁄2 cup shallots or red onion, chopped
1 teaspoon salt
2 teaspoons fresh turmeric, in slices, or 1 teaspoon powdered
4 garlic cloves, minced
1 quart chicken or veggie broth
1⁄2 cup coconut milk
3 bulbs fresh lemongrass, tough outer layers removed, minced
2 inch piece of ginger, in slices
2 green onion, sliced, green and white parts
3 cups of shiitake mushrooms, chopped into bite sizes
handful chopped greens – spinach, collards, chard, kale, watercress
3 tablespoons white mellow miso
1 tablespoon lemon juice
1⁄4 teaspoon black pepper
INSTRUCTIONS
In a large stock pot, heat coconut oil on medium-low heat, then add shallots and salt. Allow to caramelize a bit, about 15 minutes.
Add turmeric and garlic, sauté a few minutes until fragrant.
Add broth, coconut milk, lemongrass, ginger, and half the green onions.
Bring to a boil, then reduce heat and cover, simmering for 15 minutes.
Add the mushrooms, and simmer another 5 minutes.
Remove from heat, and add greens, miso, lemon juice, and black pepper.
Adjust flavors, adding more salt, miso, or lemon to taste. Leave the large slices of ginger & turmeric to infuse as you eat the soup over the next few days, or remove if desired.
Serve hot, breathing in the healing steam.
