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RECIPE BANC

Immune Soup for Colds and Flu

Garden of Healing®

Begin eating this soup at any sign of a cold or flu.  Garlic has potent antioxidant properties and is a good source of immune-boosting selenium.  Medicinal mushrooms like Shiitake contain various powerful antioxidant, antibacterial and infection-resistant properties.

1 small onion
1 tablespoon olive oil
2-3 Shiitake mushrooms, cleaned and sliced
1 can chicken broth
3-4 cloves garlic, peeled
Fresh ginger (amount based on personal preference), peeled

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Instructions:

Heat the olive oil in a pan and brown the onion until translucent.  Add the mushrooms and brown them.  Pour in the can of chicken broth.

With a garlic press, squeeze garlic and ginger into the broth mixture.

Stir well, heat thoroughly and serve.

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© 2008 Garden of Healing®. All rights reserved.

RECIPE BANC

Sweet Pea and Mint Soup

Garden of Healing®

Servings 4

Start with Frozen Peas, the small vegetable with big potential.  Fresh green peas are harvested at their peak and frozen immediately.  Both fresh and frozen peas work for this recipe.

2 tablespoons olive oil
1 cup chopped yellow onion
2 cups chicken or vegetable broth
4 cups frozen peas
3/4 cup loosely packed mint leaves
1 teaspoon kosher salt
1 teaspoon sugar

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Directions:

Heat the olive oil in a saucepan over medium heat.  Add the onion and saute for 3 to 4 minutes or until tender.  Add the broth and bring to a boil.

Place the peas, mint, salt, and sugar in a blender.  Blend until smooth.

Pour the hot broth mixture over them and return everything to the saucepan to heat through.  Serve warm.

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© 2008 Garden of Healing®. All rights reserved.

RECIPE BANC

Kabocha Squash Soup with Wild Rice

This soup is rich in beta carotene, iron, vitamin C, and potassium

Courtesy of:  Central Market Recipes & Grant Family Farms:  http://www.centralmarket.com

Servings - 4

2 peeled and cubed Kabocha squashes
2 cubed onions
3 minced garlic cloves
1 tablespoon extra virgin olive oil
1 tablespoon sherry
1 teaspoon cinnamon
1 teaspoon white pepper
6 cups chicken stock
1 cup cooked wild rice
chopped fresh herbs for garnish
salt to taste

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Directions:

Sauté 2 peeled and cubed Kabocha squashes, 2 cubed onions and 3 minced garlic cloves in 1 tablespoon olive oil.

Add 1 tablespoon sherry, 1 teaspoon cinnamon, 1 teaspoon white pepper and salt to taste.

Add 6 cups of chicken stock and simmer 30 minutes. Purée.

Return to heat and stir in 1 cup cooked wild rice. Garnish with chopped fresh herbs.

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Source:  http://www.centralmarket.com/cm/recipeCategoryListAction.do?recipeId=7261&categoryId=SOVE00

Copyright 2001-2008; H. E. Butt Grocery Company.  All Rights Reserved.

RECIPE BANC

Carrot-Ginger-Coconut Soup

Garden of Healing®

This is a spicy-sweet soup that also includes coconut milk.  Research has found that one of the fatty acids found in coconut, called lauric acid, stimulates the thyroid gland.  Additionally, the medium-chain triglycerides found in coconut soothe the digestive tract.

1 teaspoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 medium red potatos
10 medium carrots, chopped
1 cup coconut milk
1 small red or yellow bell pepper, chopped
6 cups of hearty vegetable broth
White pepper, to taste

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Directions:

In a saute pan, saute onion and garlic in olive oil until onion is translucent.

Add ginger, carrot and potato.  Cover and cook 5 minutes, stirring occasionally.  Add coconut milk and bell pepper.  Cover and cook several minutes more.  Add broth to carrot mix, seasoning with pepper.  Cover and cook until all vegetables are tender.

In a blender or processor, puree soup in small batches until smooth.  Adjust seasonings.

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© 2008 Garden of Healing®. All rights reserved.

KITCHEN REMEDIES TO THE RESCUE

Immune A-Go-Go Soup
Recipe from Susun Weed’s book “Breast Cancer? Breast Health!”

By Susun Weed

Serves 6-8

Good enough for dinner any night, this soup is of special benefit for those in the midst of chemotherapy or radiation treatments.

• 2 cups beet roots or tops, sliced
• 2 cups water (spring water or filtered water)
• 1 cup dried seaweed (2 cups/500 ml after soaking)
• 6 cups cabbage, thinly sliced
• 3 onions, sliced from top to bottom (like crescent moons)
• 4 tablespoons olive oil
• 1 teaspoon sea salt
• 10–20 cloves garlic, sliced
• 1 thumb’s worth of ginger, sliced
• 4 ounces fresh shiitake, reishii, or wild mushrooms
• 2 cups carrots, sliced
• 8–12 cups spring water or filtered water
• 1 ounce dried Siberian ginseng root, whole or cut

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Optional: organic chicken, any amount
Optional: 1 cup cooked brown rice

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Directions:

Cover beets with water; cook until tender, about 20 minutes. Meanwhile, soak seaweed in hot water.

On a low fire, saute the cabbage and onion in olive oil until limp, 5–10 minutes. Add salt, garlic, ginger, mushrooms, carrots, cooked beets and their cooking water, seaweed and its soaking water (watch out for grit at the bottom), and Siberian ginseng. Stir well.

Add chicken and/or rice. Add water. Cover the pot tightly and raise the heat to high.

As soon as the soup boils, reduce the heat. Simmer for 1 hour. Let it rest for several hours or overnight.

Reheat before serving. Don’t worry about leftovers. The taste of this soup improves as it ages.

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Susun Weed, herbalist and author of womens health books, invites you to rediscover the Wise Woman Tradition, herbal medicine healing, and how to make home remedies.

www.susunweed.com

© 2007 Susun Weed. All rights reserved.

RECIPE BANC

Asparagus Soup with Curry

This mildly spiced soup from India is a favorite of asparagus lovers.  It calls for garam masala and curry which are popular spices used daily in Indian cooking.  This soup is excellent for problems with digestion.

Focus on:  Digestion

3-4 Servings

• 2 cups vegetable broth (or filtered water)
• 1/2 lb. asparagus (cleaned & tough ends discarded), cut into 2-inch pieces
• 1 onion, peeled and diced
• 2 potatoes, peeled and diced
• 1 cup milk
• 1/8 teaspoon garam masala
• 1/8 teaspoon Curry powder
• 1/8 teaspoon salt

Directions:

In a saucepan, bring the vegetable broth to a boil.  Add the asparagus, onion and potatoes, and simmer for 10-15 minutes until tender.  Allow the cooked vegetable mixure to cool before pureeing in a food processor.

Pour mixture into a saucepan and add milk, garam masala, curry powder and salt.  Simmer for 5 minutes and serve.

… you are feeling sleepy, very sleepy, 3,2,1…,

make the soup, make the soup…

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La miscela perfetta della cucina, dell’arte e della scienza…

© 1997-2007 Garden of Healing®. All rights reserved.