Better than Chicken Soup - 17g Carbs, 5g Fiber, 3g Sugar
From: www.wholefoodsmarket.com
Serves: 4 to 6
This immune-boosting soup is made with a virtual garden of powerful
ingredients that contain beneficial nutrients for your immune system.
1 small yellow onion, chopped
4 cloves garlic, sliced
1 Tbsp extra-virgin olive oil
1 tsp ground turmeric
8 fresh shiitake mushrooms, sliced
4 cups low-sodium mushroom, vegetable or chicken broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 Tbsp grated fresh ginger
1/8 tsp cayenne pepper (optional)
6 thin slices astragalus root (optional)
Juice of 1 fresh lemon
1 tsp miso
In a sauce pot over medium-high heat, saute onion and garlic in oil
3 minutes. Add turmeric and mushrooms. Saute 2 minutes. 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 (adding miso when still very hot
will diminish its probiotic benefits). Cover and let sit 5 minutes
before serving.
Serves: 4 to 6
Nutrition per Serving:
100 Calories, 30 from Fat, 3.5g Total Fat, 0.5g Saturated Fat,
0mg Cholesterol, 530mg Sodium, 17g Total Carbs, 5g Dietary Fiber,
3g Sugar, 2g Protein
User Reviews:
2/10/2011 - drldb wrote:
I made this soup last night and it was wonderful! I used sweet potato
instead of butternut squash (I had chopped sweet potato left over from
another soup recipe). I also used just a splash of lemon at the end
rather than the juice of an entire lemon. I am sure it will taste even
better today!
1/24/2011 - aimamos wrote:
I make this soup all the time for my husband. He suffers from MS-like
symptoms, and it is the only thing that makes him feel REALLY good. We
love it. As for the Astragalus, I found some Astragalus pills in gel
capsules at a Hi-health store. When I'm making the soup, I just open
up two or three of the capsules, and dump the powder in. Makes all the difference. It cuts the spiciness a bit and makes it a lot sweeter.
Also, I like to add one or two hard-boiled eggs to the mix - gives it
some protein and great flavor.
I was wondering...has anyone had any luck freezing this and reheating
later?
1/18/201 - melis1 wrote:
This soup is so amazing. I love it.I did not use the astralagus root.
I did add more broth and more squash and kale. It made it a little more stew-like. Once time I browned grounded turkey and added it with extra
broth- also yummy. I think the amount of lemon in the recipe is a little
high. I usually use half the amount.
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