Better than Chicken Soup
Serves 4 to 6
Time 40 min
This immune-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients for your immune system.
Special Diets:
Ingredients
- 1 small yellow onion, chopped
- 4 cloves garlic, sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground turmeric
- 8 fresh shiitake mushrooms, stemmed and sliced
- 4 cups low-sodium mushroom, vegetable or chicken broth
- 1 1/2 cup finely sliced kale
- 1 cup cubed butternut squash
- 2 tablespoons grated fresh ginger
- 1/8 teaspoon cayenne pepper
- 6 slices astragalus root (optional)
- Juice of 1 lemon
- 1 teaspoon white miso
Method
Heat oil in a sauce pot over medium-high heat.
Add onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
Stir in turmeric and mushrooms, and cook until the mushrooms just begin to soften, about 2 minutes more.
Add broth, kale, squash, ginger, cayenne and astragalus, if using.
Bring to a boil, then reduce heat, cover and simmer until vegetables are cooked through, about 15 minutes.
Remove from heat and let cool slightly, add lemon juice and miso.
Cover and let sit 5 minutes before serving.
Nutritional Info:
Per serving: 90 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 19g carbohydrates (6g dietary fiber, 5g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 small yellow onion, chopped
- 4 cloves garlic, sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground turmeric
- 8 fresh shiitake mushrooms, stemmed and sliced
- 4 cups low-sodium mushroom, vegetable or chicken broth
- 1 1/2 cup finely sliced kale
- 1 cup cubed butternut squash
- 2 tablespoons grated fresh ginger
- 1/8 teaspoon cayenne pepper
- 6 slices astragalus root (optional)
- Juice of 1 lemon
- 1 teaspoon white miso