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Alkaline Soup Recipe: #Immunity

Updated: Jul 7, 2019

At any point in time you may be in need of an immunity boost and an alternative to heavy foods. Luckily, soups are extremely light and if made properly, very nutritious! Summer "colds" are becoming increasingly common and this is a perfect resolution to getting over that illness. Even if you're not looking for a remedy, the nutritious ingredients found in this soup will fuel your body like no other. Besides, who doesn't need a little more green in their life, right?


Health Benefits


Carrots: High source of vitamin A, antioxidants, and fiber. Antioxidants fight against free radicals, cell damage, and inflammation. The vitamin C increases the levels of antibodies and increases the production of white blood cells.


Celery: Highly alkalizing with 25 anti-flammatory properties that support a healthy digestion. The antioxidants protect cells, blood vessels, and organs from oxidative damage.


Olive Oil: Strong anti-flammatory properties with a source of omega-3 + 6 fatty acids. The anti-bacterial nutrients have been known to kill harmful bacterium in your stomach such as Helicobacter pylori. The phytonutrients found in olive oil will also keep you feeling and looking younger!


Mushrooms: Healing properties that more than 200 conditions identified as remedies. Also, a good source of vitamin D, fiber, and protein.


Garlic: Potent medicinal and calming properties. Garlic is well known immunity booster that also reduces blood pressure, detoxify heavy metals, and lower cholesterol levels.


 
Ingredients:

1 tablespoon extra virgin olive oil

1 medium onion, quartered and thinly sliced

3 celery stalks, thinly sliced

1 medium carrot, thinly sliced

8 medium garlic cloves, very thinly sliced

2 tablespoons grated ginger, peeled

3/4 teaspoon finely ground white pepper

1 1/2 cups mushrooms, trimmed

8 ounces firm tofu, sliced into thin slabs

2 1/2 teaspoons fine grain sea salt


Toppings : Lots of chopped green onions, sliced watermelon radish, and/or pea shoots



 
Directions:

1. Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic, and ginger. Gently sauté just until soft, you don't want any browning. Add a small splash of water if the pan drys out in the process. 


2. Stir in the white pepper and 10 cups of water. Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes. Add the mushrooms, tofu, and salt, and gently simmer for another 5 minutes. Stir well, taste, and adjust with more salt or water if needed. Ladle the soup into shallow soup bowls and top with lots of green onions, pea shoots, and a few watermelon radish slices. Add a finishing drizzle of olive oil, and enjoy!



Chanel Michele

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