Now that the temperature is dropping and the flu and colds are kicking into gear, here is a tasty immunity soup that will warm you up and provides a ton of immunity boosting nutrients. – It might even be more powerful that Grandma’s chicken soup!
We make a large kettle, then put it in the fridge to enjoy for a few days.
1 tablespoon olive oil
1/2 jalapeno pepper, minced
1 tablespoon minced ginger
1 tablespoon minced garlic
2 bunches scallions, green and white parts sliced, 2 tablespoons of greens reserved
1 lb shiitake mushrooms, stems removed and tops 1/4-inch sliced
2-1/2 quarts low-sodium chicken broth
2 tablespoons low sodium soy sauce or tamari
Juice and zest of 2 small lemons (or one large)
1 block silken tofu, cut into 1/2-inch cubes
2 cups shredded carrots
Freshly cracked black pepper
Prep time is about 30 minutes, but if someone helps with the chopping and dicing, then it goes much quicker.
In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeno, ginger, garlic and scallions. Saute until aromatic, about a minute.
Add shiitakes and saute 2 minutes, until softened.
Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.
Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.