THIS IMMUNITY-BOOSTING SOUP IS MADE WITH A VIRTUAL GARDEN OF POWERFUL INGREDIENTS (IN BOLD) THAT CONTAIN BENEFICIAL NUTRIENTS FOR YOUR IMMUNE SYSTEM:
TURMERIC ADDS A SUBTLE FLAVOR AND A BEAUTIFUL YELLOW COLOR. THE ACTIVE INGREDIENT IS CURCUMIN, A POWERFUL ANTIOXIDANT.
BLACK PEPPER ALSO HAS ANTIOXIDANT PROPERTIES.
CAYENNE PEPPER CAN CLEAR CONGESTION DUE TO THE MAIN ACTIVE COMPOUNDCAPSAICIN, WHICH HAS ANTI-INFLAMMATORY PROPERTIES.
SHIITAKE MUSHROOMS ARE RICH IN VITAMINS AND MINERALS AND CONTAIN UNIQUE PHYTONUTRIENTS THAT CONTRIBUTE TO GOOD HEALTH.
INGREDIENTS:
- 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
- 1 SMALL YELLOW ONION, CHOPPED
- 4 CLOVES GARLIC, SLICED
- 1 TEASPOON GROUND TURMERIC
- 8 FRESH SHIITAKE MUSHROOMS, STEMMED AND SLICED
- 4 CUPS LOW-SODIUM MUSHROOM, VEGETABLE, OR CHICKEN BROTH
- 1 1/2 CUPS FINELY SLICED KALE
- 1 CUP CUBED BUTTERNUT SQUASH
- 2 TABLESPOONS GRATED FRESH GINGER
- 1/8 TEASPOON CAYENNE PEPPER (OPTIONAL)
- 6 SLICES ASTRAGALUS ROOT (OPTIONAL)
- 1 FRESH LEMON, JUICE OF
- 1 TEASPOON MISO
INSTRUCTIONS:
- IN A SAUCE POT OVER MEDIUM-HIGH HEAT, ADD OIL AND COOK ONION AND GARLIC, STIRRING FREQUENTLY, FOR 3 MINUTES.
- STIR IN TURMERIC AND MUSHROOMS, AND COOK 2 MINUTES MORE.
- ADD BROTH, KALE, SQUASH, GINGER, CAYENNE, AND ASTRAGALUS. BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER 15 MINUTES.
- REMOVE FROM HEAT AND LET COOL SLIGHTLY, ADD LEMON JUICE AND MISO. COVER AND LET SIT 5 MINUTES BEFORE SERVING.
NUTRITION INFORMATION PER SERVING: 90 CALORIES (5 FROM FAT), 0.5G TOTAL FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 160MG SODIUM, 19G CARBOHYDRATE (6G DIETARY FIBER, 5G SUGAR), 2G PROTEIN
REFERENCES: WHOLE FOODS MARKET RECIPE HTTP://WWW.WHOLEFOODSMARKET.COM/RECIPE/BETTER-CHICKEN-SOUP
