26/07/2023
Immune strengthening soup
* Chop at least half an onion per person and sauté in lots of olive oil until translucent..
* Add at least two cloves of garlic, sliced or chopped, per person and sauté.
* Add chopped vegetables of the season, a lot of seaweed, some mushrooms, tonic roots, seasoning herbs, sea salt and vegetable broth.
* Bring it all to a boil and simmer for an hour.
* Let the immune strengthening soup mellow in a cool place overnight.
* Serve it the next day, heated up, with freshly-baked bread and organic raw milk cheese.
Seaweeds help remove radiation from body tissues (heavy metals too). I like heavy seaweeds like kombu and wakame in soups. But sea palm fronds, nereocystis kelp, hijiki, and alaria are food too; they all taste different.
All mushrooms strengthen the immune system and counter cancer. I frequently use dried sh*take as they are available and inexpensive at Chinese grocery stores. Reishii, maitake, and other medicinal mushrooms are delicious additions to immune strengthening soups, as are the more common dried porcinni, and fresh portobellos.
Tonic roots help our livers, lymph, and kidneys work well, protecting us from infection. I use one or more, fresh or dried, depending on what I have available: Siberian ginseng, astragalus, burdock, dandelion, chicory, yellow dock, American ginseng. I often put these tough roots into a jelly bag and drop that into the soup for I can fish it out before serving. About one ounce per gallon of broth used for your soup is a nice amount.
Seasoning herbs from the mint family - rosemary, thyme, oregano, basil, marjoram, and sage - are loaded with antioxidants. I don't just season the soup with them; I add them by the handful.
There are recipes for several immune strengthening soups in my book
Breast Cancer? Breast Health! The Wise Woman Way.
www.wisewomanbookshop.com/product-page/breast-cancer-breast-health
