This soup is great when you have a cold, very comforting and full of goodness! I couldn’t find any astragalus roots but I made the recipe without it, and it was delicious (probably not as immune-boosting though, but since I had a cold at the time, I bought astragalus capsules instead to take – but not in the soup! Haha)
Modern research shows that astragalus root, a Chinese herb long used to ward off colds and flus, has powerful immune-enhancing properties. The sliced, dried root is available online and in herb stores; it is nontoxic and adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms also boost immunity and have an antiviral effect. Garlic is an antibiotic and ginger a natural anti-inflammatory agent. – From the book True Food by Andrew Weil.
Immunity Soup (makes 6 servings)
- 1 ½ tsp high quality organic extra-virgin olive oil
- 2 large organic onions, thinly sliced
- 3 organic garlic cloves, mashed
- 1 Tbsp minced fresh organic ginger
- 1 cup organic shiitake mushrooms, stemmed and thinly sliced
- 2 large organic carrots, thinly sliced on the bias (or julienned)
- 2 ½ pieces astragalus root (about 15 inches total)
- 10 cups organic mushroom stock (see previous recipe)
- 2 Tbsp organic tamari or low-sodium soy sauce
- unrefined grey sea salt (optional)
- 2 cups organic broccoli florets
- 1/2 cup chopped organic scallions (green and white parts)
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and ginger and sauté until soft and translucent. Add the shiitakes, carrots, and astragalus roots and sauté for a few more minutes. Add the Mushroom stock and bring to a low boil. Reduce the heat and simmer for 30 minutes.
Add the tamari and adjust the seasoning with salt if needed. Add the broccoli florets and cook until tender, about 2 minutes.
Remove the astragalus root pieces. Laddle the soup into bowls and garnish with the scallions before serving.