During the cold and flu season, this healing soup can act as both a preventative and as a remedy. Full of naturally healing foods, like garlic, ginger and probiotic-rich miso ( I used the non-soy, chickpea kind,) this soup is also easy on the stomach for those times when viruses hit the digestive system. Kombu is a nutritious seaweed, available in health food stores. Read more about kombu’s properties here.
Cold and Flu Soup Recipe
By December 14, 2013Published:
- Yield: 1 large pot (5-7 Servings)
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 42 mins
During the cold and flu season, this healing soup can act as both a preventative and as a remedy. Full of naturally healing foods, …
- 1 medium Onion diced
- 4 tablespoons Coconut oil or olive oil
- 1/2 cup Brown Rice
- 1 sheet Kombu
- 3 tablespoons Dried mushrooms
- 4 cloves Garlic diced
- 1 inch Fresh Ginger grated
- 1/2 bunch Fresh parsley chopped
- 1 pinch Cayenne peper
- 8 tablespoons Miso paste ( chickpea miso is fine)
- optional: Sea salt to taste
- Saute the onion in oil for about 4 minutes.
- Put brown rice, kombu, the sauteed onion and the mushrooms into a large pot. Cover with 8 glasses of water, bring to a boil and simmer for 25 minutes.
- When the soup is simmering, dice the garlic and let it sit for a few minutes.
- Add garlic, ginger and parsley and cayenne to the soup and simmer for 5-7 minutes, or until the rice is cooked.
- Let the soup stand uncovered for 5 minutes to cool. Throw away the kombu, getting it with a fork.
- Obtain one cup of soup liquid, stir the miso paste into it. Mix to combine. Pour the miso into the soup. Taste and add more salt if needed.
- Let the soup stand, covered, to develop flavor for 7-10 minutes. Serve.