MY IMMUNE BOOSTER SOUP

MY IMMUNE BOOSTER SOUP

This soup is a complete meal. You’ll walk away thinking you’ll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the taste sensations!

Makes 8 cups

6 c. water

1/2 lb. white button mushrooms

1/2 lb. crimini mushrooms (baby bellas)

1 lg. yellow onion, diced into 3/4 inch squares

3 celery stalks cut into 1/2 inch wide segments

2 t. powdered ginger

2 t. garlic powder

2 t. onion powder

2 t. mild curry powder

1 t. turmeric

1 t. smoked paprika

1 t. ground rosemary

1/2 t. ground allspice

1/3 c. light brown sugar

1/4 c. apple cider vinegar

1 T. sesame oil

1/4 c. tahini (pure ground sesame seed) – I used Roland brand

1/3 c. roasted garlic cloves – I bought mine already roasted – Christopher Ranch Roasted Garlic – at Gordon Food Store (GFS)

juice of 2 lemons

sea salt to taste

freshly ground black pepper to taste

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3 T. arrowroot powder mixed with 3 T. water till dissolved

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In soup pot combine all ingredients, except arrowroot liquid. Bring to boil over medium heat, then reduce heat and cook, uncovered, for 20 minutes.

Add arrowroot liquid and stir till thickened. Cook another 10 minutes.

When cool enough, place in blender container (1/2 at a time) and blend till as smooth as possible. Transfer to covered containers and refrigerate till ready to use.

This is my soup base. To the base, per bowl, I add whatever steamed veggies I want or have on hand. String beans, asparagus, cabbage, broccoli, corn taken off the cob, beets, spinach, grape or chopped tomatoes, carrots etc. If I have carrot juice, I’ll add some of that. Sometimes a little wine – white or red. Always a little more brown sugar, or if I have it, Grade A maple syrup. Top with freshly ground black pepper, freshly ground sea salt, freshly ground allspice, then a drizzle of extra virgin olive oil.

Although I steam the veggies ahead of time and refrigerate for use as needed, I sometimes saute them just till hot with salt, pepper and a drizzle of extra virgin olive oil before adding to the soup. Steamed & sautéed.

I plate the soup first, then arrange the veggies on the soup, keeping them separate from each other. Eating each veggie separately, dunking into the soup as I go, makes me feel like I’m in some other country, enjoying some other cultures cuisine – animal-free!

Notes: Although the mushroom, celery and onion solids look good enough to eat absent blending them to a puree, the large mushroom pieces don’t texture well, being that they become soaked with broth. Puree – creamy works best here, by contrasting with the added steamed|sauteed veggies appropriately.

Does it really boost my immune system? I don’t know, but I’m trying to combine some goodness with good sense and good taste, fully expecting it to be beneficial.

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