Immune Boosting Soup

immune soup

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This recipe is adapted from Susun Weed’s Breast Cancer? Breast Health book and was served at a recent open house at My Left Breast. Use organic ingredients, if possible.

2 cups peeled and diced beets
1/2 cup arame or other seaweed, soaked
1 tbsp olive oil
1 cup diced onions
½ head cabbage, sliced (I used Savory)
4 cloves, garlic, minced
1 inch piece fresh ginger, peeled and grated
1 tsp sea or Himalayan salt
2 cups diced carrots
4 ounces fresh Shitake mushrooms or 1 ounce dried (I used dried mixture)
8-12 cups water
1-2 tbsp apple cider vinegar
Kelp seasoning
Freshly ground pepper

Cover seaweed with hot water and soak for 30 minutes. If using dried mushrooms, cover them with water in another bowl.
In a large soup pot, heat oil over medium low hear and saute onions and cabbage until limp. Add beets with water and cook until tender. Then add garlic, ginger, salt, carrots, fresh mushroom and cover with water. Bring to boil, then reduce heat to simmer.
Carefully drain seaweed and and dried mushrooms, reserving liquids from both. There will be sediment at the bottom of the bowls so strain through a coffee filter, if possible.
Add the seaweed and soaked mushrooms, and the strained liquid to the soup. Continue cooking on simmer for an hour.
Adjust seasonings and add apple cider vinegar to taste.

Serves 6-8.

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