Prep Time: 15 minutes
Cook Time: 20 minutes
With winter still hanging around, and all of the allergies and colds that spring can bring, a recipe for a good immunity soup is a must. This soup works wonders for the sniffles or a sore throat and is great when you are feeling rundown and just need a boost.
This particular immunity soup is based on a white pepper broth, that includes touches of both garlic and ginger. If you are using the recipe to fight a cold, sinus issues, or a sore throat, it is best to serve the soup as hot as you can stand. You can change up the broth seasonally. Toss in some corn in the summer, for spring try some sliced asparagus. Adding some brown mushrooms can add some really great flavor as well.
- 1 tablespoon extra-virgin olive oil 1 medium onion, sliced thinly
- 1 medium carrot sliced thinly
- 3 celery stalks sliced thinly
- 2 tablespoons grated ginger
- 8 medium garlic cloves, very thinly sliced
- 8 ounces firm tofu, slice into thin slabs
- 3/4 teaspoon finely ground white pepper
- 1 1/2 cups mushrooms
- 2 1/2 teaspoons fine grain sea salt
- You will need onions, watermelon radishes and pea shoots to pour the broth on. It is best to use a shallow soup bowl when you serve it.
- Heat the oil in a large soup pan over medium heat.
- Stir in onion, celery, carrot, garlic, and ginger.
- Sauté gently until it just gets soft, do not let it brown.
- Stir in the white pepper and 10 cups of water.
- Turn up the heat and bring the broth to a simmer.
- Simmer for 15 minutes. Now add mushrooms, tofu, and salt, and then gently simmer for 5 minutes.
- Stir well. Give it a sample and salt to taste.
- Now ladle the soup on top of lots of green onions, watermelon radish slices and pea shoots. Add a drizzle of olive oil and bon appetite!