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Flu Soup
NaturoDoc's Own
By Thomas Stearns Lee, NMD
Chicken soup has been a time-honored remedy for
colds and flu. It's no secret why -- the ingredients of a good
soup serve to warm the body and strengthen the immune system.
If you don't feel up to cooking and there's no one
else around to do it, we can also recommend a traditional soup that
is often available for takeout from Thai restaurants. It's
called Tam Yum Kai, and this delicious soup gets a lot of its
healing properties from a root herb used in it called "Galanga,"
which is a relative of ginger and turmeric.
Our own recipe for Flu Soup follows. May it
bring you back to health swiftly.
Dr. Lee’s Flu Soup
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1 tsp. olive oil
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10 scallions, sliced
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3–6 cloves of garlic, crushed
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1 green or red bell pepper (sweet), diced
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1/3 cup fresh ginger, minced finely
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2 bricks (1/2 pound) tofu, and/or chicken or lamb,
chunked and browned
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3 cups bean sprouts
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1/4 tsp. cumin
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1/2 tsp. turmeric
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1/2 tsp. salt
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2 Tbsp. balsamic vinegar
Saute the scallions, garlic, and pepper in olive oil
in a soup kettle until softened. Add 3 cups of water and the
remaining ingredients. Feel free to modify the amount of
spices and the proportion of ingredients as you wish. Simmer
the soup for at least 20 minutes. Serve it hot and eat small
amounts of it frequently.
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