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Following in the footsteps of my last post about Immune Boosting Foods I thought I would share an Immunity Boosting Soup recipe that is so yummy and good for you! It’s full of ingredients that will help keep your immune system humming along this fall and winter season.
If you are dealing with Candida and are in the initial stages of the cleanse then you’ll want to leave out the mushrooms. You could substitute another one of your favorite veggies like cabbage or celery if you like.
The reason to leave out the mushrooms may not be what you think. Yes, mushrooms are a fungus but they don’t feed Candida, however, those who have Candida overgrowth can be very sensitive to a lot of foods and mushrooms are one of them. They can cause allergic-type reactions in someone who is experiencing Candida. So I always err on the side of caution and leave them out when doing a Candida cleanse.
Then after things have settled down and your gut is more balanced I would start with a small amount of mushrooms and see how you feel. If you have any type of reaction to them (headaches, fatigue, bloating, gas, rashes, etc.) that can happen up to 4 days after eating then it’s recommended to leave that food out of your diet. You could wait a few months and try this again to see if you indeed do have an intolerance to this food.
This immunity-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients for your immune system:
- Turmeric adds a subtle flavor and a beautiful yellow color. The active ingredient is curcumin, a powerful antioxidant.
- Black pepper also has antioxidant properties.
- Cayenne pepper can clear congestion due to the main active compound capsaicin, which has anti-inflammatory properties.
- Shiitake mushrooms are rich in vitamins and minerals and contain unique phytonutrients that contribute to good health.
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground turmeric
- 8 fresh shiitake mushrooms, stemmed and sliced
- 4 cups low-sodium mushroom, vegetable, or chicken broth
- 1 1/2 cups finely sliced kale
- 1 cup cubed butternut squash
- 2 tablespoons grated fresh ginger
- 1/8 teaspoon cayenne pepper (optional)
- 6 slices astragalus root (optional)
- 1 fresh lemon, Juice of
- 1 teaspoon miso
- In a sauce pot over medium-high heat, add oil and cook onion and garlic, stirring frequently, for 3 minutes.
- Stir in turmeric and mushrooms, and cook 2 minutes more.
- Add broth, kale, squash, ginger, cayenne, and astragalus. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
- Remove from heat and let cool slightly, add lemon juice and miso. Cover and let sit 5 minutes before serving.
- Nutrition Information per Serving: 90 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 19g carbohydrate (6g dietary fiber, 5g sugar), 2g protein
- Dairy-free, Sugar-free, High fiber, Vegetarian
Whole Foods Market Soup Recipe
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