Soups
Immune A-Go-Go Soup
Serves 6-8
Good enough for dinner any night, this soup is of special benefit for those in need of a little immune booster.
2 cups beet roots or tops, sliced (parsnips are great too)
2 cups water (spring water or filtered water)
1 cup dried seaweed (2 cups/500 ml after soaking)
6 cups cabbage, thinly sliced
3 onions, sliced from top to bottom (like crescent moons)
4 tablespoons olive oil
1 teaspoon sea salt
10–20 cloves garlic, sliced
1 thumb’s worth of ginger, sliced
4 ounces fresh shiitake, reishii, or wild mushrooms
~ or 1 ounce dried mushrooms
2 cups carrots, sliced
8–12 cups spring water or filtered water
1 ounce dried Siberian ginseng root, whole or cut
optional: organic chicken, any amount
optional: 1 cup cooked brown rice
Cover beets with water; cook until tender, about 20 minutes. Meanwhile, soak seaweed in hot water. On a low fire, saute the cabbage and onion in olive oil until limp, 5–10 minutes. Add salt, garlic, ginger, mushrooms, carrots, cooked beets and their cooking water, seaweed and its soaking water (watch out for grit at the bottom), and Siberian ginseng. Stir well. Add chicken and/or rice. Add water. Cover the pot tightly and raise the heat to high. As soon as the soup boils, reduce the heat. Simmer for 1 hour. Let it rest for several hours or overnight. Reheat before serving. Don’t worry about leftovers. The taste of this soup improves as it ages.
Recipe from Susun Weed's book Breast Cancer? Breast Health!
Breathe easy Thai Soup
3 tablespoons coconut oil
3 cups water
1 (14 ounce) can coconut milk
3/4 pound boneless, skinless chicken or diced tofu
2 tablespoons thinly sliced green onion
1/4 tablespoon cayenne pepper
1/4 cup fresh lime juice
1/2 teaspoon ground turmeric
1 tablespoon chopped fresh cilantro
2 tablespoons minced fresh ginger root
1 bunch baby bok choy or chopped kale
Instructions:
- Cut chicken into thin strips (if using tofu-cube it) and saute in oil for to 2 to 3 minutes until the chicken turns white.
- In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
- Add greens and cook for 2 minutes more.
- Sprinkle with scallions and fresh cilantro and serve steaming hot.
Spicy Carrot & Ginger Soup
1 Tbsp Olive Oil
1 Medium Onion, chopped
2 Cloves Garlic, pressed
1 Tbsp Fresh Ginger
2 Tbsp Red Thai Curry Paste
6 Large Carrots, grated
4 Cups Vegetable Soup Stock
1 Tbsp Maple Syrup or brown rice syrup
1 Tbsp Lemon Juice
1 Cup Coconut Milk
2 Tbsp Fresh Cilantro, chopped
Heat olive oil. Add onion, garlic and ginger. Cook until fragrant (about 5 mins). Add curry paste and cook briefly, to combine flavours.Add carrots, stock, maple syrup, lemon juice and sea salt and pepper, then bring to a boil. Reduce heat and simmer about 20 minutes or until carrot is tender. Put soup through blender or food processor. Return to heat, add coconut milk and heat for about 5 minutes. Adjust seasoning as necessary, add cilantro as garnish.
Cajun Fish with Spinach
Try this easy, immunity-boosting one-pot meal full of cold- and flu-fighting foods. Eat it in good health! Serves 4.
2 med. sweet potatoes
1/2 onion, peeled and sliced thinly
1/2-3/4 lb. white fish (catfish, sole, cod, halibut, tilapia...)
Creole or Cajun seasoning
3-5 whole garlic cloves, peeled
4 cups spinach or kale leaves, chopped roughly
8 small Roma tomatoes, washed & quartered
Instructions:
Preheat oven to 450 degrees F. Spray inside of 4-quart cast iron Dutch oven and underside of lid with olive oil or canola oil spray.
Scrub sweet potato well and cut out any bad spots or eyes.
Slice into 1/2" rounds.
Line base of pot with onions. Wash fish and pat dry with paper towels. Lay the fish over the onions in the bottom of the pot.
Sprinkle the top side liberally with Cajun seasoning mix according to taste. Layer potatoes, garlic, onions, and tomatoes, interspersing sprinkles of spices as desired. Top with spinach. Pack in as many vegetables as possible without compromising the seal when the lid is closed.
Cover and bake for 35-45 minutes, or until fish flakes easily. You should smell the aroma wafting from the oven that tells you everything is done. Wait 3 minutes until it is more of a full-bodied, finished meal aroma.
Serve immediately. |
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