For years, I’ve always urged those who care about their health to bypass the boxes, pass on prepared foods, retreat from restaurants and make their kitchens their go-to source for sustainable health. Though it may be challenging to find a silver lining right now amidst the COVID19 news, one encouraging aspect of this crisis is, suddenly, everyone is getting back to cooking at home again.
Being confined to quarters has, seemingly overnight, radically reduced our collective reliance on, and access to, grab-and-go convenience and prepared foods. And that’s a good thing – they’re pretty lousy for our health! And, while yes, all that cooking may result in a few more dishes in the sink, it’s an excellent first step toward exercising control over your own health. When it’s done right – with lots of nutritious veggies, healing herbs and spices – you’ll be feeding your immune system what it needs to stay strong, and that’s more important than ever!
A case in point: this excellent ‘Anti-Covid-19 Immune Soup’ by Kathie Madonna Swift, noted integrative clinical nutritionist and author of The Swift Diet: 4 Weeks to Mend the Belly, Lose the Weight, and Get Rid of the Bloat, who encourages all of us to use food as an essential defense against infections like the common cold, the flu and even this coronavirus. Granted it’s not a magic bullet per se, this hearty, home-cooked soup is one more of those easy steps we can take right now to fortify our health. When it happens to be delicious, even better. Enjoy!
Anti-Covid-19 Immune Soup Recipe
- 2 Tbsp. virgin coconut oil
- 1 bunch green onions, chopped
- 1 yellow onion, chopped
- 6 cloves of garlic (or more if you desire!), chopped
- 2 heaping teaspoons turmeric
- 1-2 tsp freshly grated gingerroot, or dried if you don’t have fresh on hand!
- 1 teaspoon cayenne pepper (or more depending on your desire for heat)
- 1-quart vegetable stock (organic)
- 3 Tbsp. brown rice miso (I love South River organic brand)
- 5 ounces mushrooms (shitake, cremini, oyster or any others you enjoy)
- 3 heads baby Bok choy, chopped
- 3 Tbsp. parsley, chopped
- 2 Tbsp. tamari (gluten free)
- Dash of toasted sesame oil
- In a medium saucepan, heat the coconut oil and toss in the onions and garlic. Sautee for 2-3 minutes.
- Add the turmeric and cayenne to the onions and garlic and stir it up a bit.
- Add all the remaining ingredients except toasted sesame oil. Bring to a boil and then simmer for 15 minutes.
- Add the dash of toasted sesame oil.
- Taste it! If desired, toss in even more cayenne.
Grab your ladle, a few bowls and serve hot. If you like a thicker soup, puree in the pot with a stick blender or in small batches in a traditional blender, serve – and savor!