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    IMMUNE SOUP

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    INGREDIENTS

    8 cups (237 ml) water

    1 tablespoon (15 ml) olive oil

    1 onion, diced

    2 carrot, diced
    2 celery sticks, diced

    1 bulb garlic (at least 10 cloves), minced

    One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh ginger root grated

    1 1⁄2 cups chicken soup stock or vegetable stock

    2 cups fresh, sliced shiitake mushrooms

    1 large reishi mushroom

    1 tsp of Miso paste - available at Asian section of supermarket (optional)

    Fresh chilli, turmeric, Sage, thyme, oregano to taste

    1 piece of Astragalus root 

    METHOD

    ​

    • Heat olive oil, sauté garlic, onions, chilli and ginger until soft and aromatic.

    • Add the carrot and celery and cook for a few minutes until soft.

    • Add water and stock.

    • Add all other ingredients, except the miso.

    • Simmer covered for two hours.

    • Remove from heat, allow to sit for two more hours.

    • Remove reishi mushrooms and the astragalus root.

    • Add any other herbs to taste.

    • Then add the miso.

    • Enjoy.

    ​

    Cant be frozen and eaten as needed.

     

    DISCLAIMER

    © DARWIN NATUROPATHICS