14 Apr Sip the Flu Away with Immune-Boosting Soups
When you feel a wintery head cold or a bout of the flu coming on, a trip to the organic grocery store is often much more effective than a trip to the pharmacist! Cook up a steaming, simmering pot of wholesome veggie soup, and give your body the boost it needs to fight off those nasty winter bugs. These immune-boosting soups are packed with goodness, and each key ingredient plays a role in strengthening your body’s natural defences. Check out these delicious healing soup recipes, and find out a bit more about what makes them so effective.
Spicy Shiitake Goji Soup
Goji berries and shiitake mushrooms contain a special type of large sugar molecule known as polysaccharides. These sugars increase the production of white blood cells, and their response to pathogens – helping your immune system to fight off infection.
Onions contain a compound called inulin, which is a potent prebiotic; garlic acts as a natural antibiotic and helps to purify the blood. Ginger is antiviral and anti-inflammatory.
The capsaicin in chilli causes the cells that line the inside of our blood vessels to secrete a chemical called nitric oxide, which relaxes the blood vessel walls, decreasing blood pressure and improving the circulation.
- 1 red onion, minced
- 1 green chilli pepper, minced
- 4 garlic cloves, minced
- 2-inch piece of fresh ginger, minced
- 2Tbsp olive oil
- 2 sweet potatoes, diced with skins left on
- 100g shiitake mushrooms, sliced
- 2 handfuls goji berries
- Enough vegetable stock to cover the ingredients
- Salt & black pepper, to taste
- Heat the olive oil in a large pan. Add the onion, chilli, garlic & ginger; cook over medium-high heat for about 5 min.
- Add the sweet potatoes, mushrooms & goji berries. Stir well, then cover your ingredients with the vegetable stock.
- Simmer well for 10-15 min, until the sweet potatoes are softened. Season with salt & pepper to taste.
- Process in a blender until smooth. Serve & enjoy.
Vegetable Soup with Kombu
Kombu is a sea vegetable rich in iron and minerals; it helps to fortify the blood and boost the immune system.
Parsley is a blood purifier and also a great source of vitamin C.
In addition to inulin, onions are also very high in a compound called quercetin, which has an antihistamine effect. This makes them useful in reducing inflammation and irritation.
Garlic is a natural antibiotic and blood purifier, while warming ginger stimulates the circulation and acts as a decongestant.
Apple cider vinegar is rich in enzymes and potassium; it helps to reduce sore throats and combat sinus infections, while also naturally boosting the immune and digestive systems.
- 10 cups filtered water
- 6-10 cloves of organic garlic, minced
- 6 large red onions, chopped
- 6 stalks celery, chopped
- A large handful of parsley, chopped
- 3-4 large carrots, chopped
- 1 strip Kombu seaweed
- ½ cup organic apple cider vinegar
- Himalayan pink salt, to taste
- 3Tbsp red pepper flakes
- Heat the water to a large soup pot. Add the garlic, onions, celery & carrots.
- Soak the kombu for 3-5 min, then slice into 1-inch pieces.
- Add the kombu, salt & apple cider vinegar to the soup pot.
- Bring the pot to a boil, then simmer for at least an hour.
- Sprinkle in the red pepper flakes.
- Blend in a food processor until smooth. Serve & enjoy.