Spring Tonic Soup

Spring Tonic Soup

This tonic soup is a great way to boost your immune system during the spring season.  It is also light, warm, and refreshing on a cold spring day.  The recipe that I found was an adaptation from Dr. Andrew Weil’s immunity soup and I have made some changes of my own.

One of my favorite organic farms at the market has a wide variety of mushrooms so the shiitake mushrooms were so fresh, plump, and tasty.

What is a tonic?  A tonic is a medicinal substance taken to give a feeling of vigor or well-being.

What makes this soup a tonic?  Here’s 7 ways:

1. Shiitake Mushrooms – are known for their immune support.  They contain lentinan which strengthen the immune system to help your body fight off disease.  Shiitake mushrooms are also support cardiovascular health.  Finally, shiitake mushrooms are a great source of bio-available iron which is good for vegans.

2. Astragalus Root – is a Chinese root that is known for it’s restorative properties.  It effects the human body on the cell level and increases energy, boosts the immune system and reverses the aging process.

3. Garlic – has beneficial enzymes that react together and create allicin which is an immunity booster and also supports cardiovascular health.  Garlic is a good source of calcium, phosphorus and selenium, and a very good source of vitamin C, vitamin B6 and manganese.

4. Ginger – is anti-inflammatory, strengthens the immune system, and improves blood flow.  Ginger is also an awesome digestion aid which improves nutrient absorption.

5. Broccoli – is high in vitamin C and increases the production of infection fighting white blood cells.  In addition to vitamin C, broccoli also boosts the immune response with beta-carotene, vitamin B1,  sulfur, calcium and potassium.

6. Kale – is a nutritional powerhouse loaded fiber, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese.  And if that’s not enough, kale is also a good source of protein, vitamin E, thiamin, riboflavin, folate, iron and magnesium.  Kale is a strong anti-inflammatory food, benefits cardiovascular health, builds the immune system, and is also detoxifying.

7. Cayenne – is another powerful anti-inflammatory and benefits cardiovascular health.  Cayenne is also detoxifying, is a digestive aid, and prevents migraine headaches.

Aye-ya-ya!  Is this soup awesome or not?  And for this tonic to be so healthy, it is quite tasty!  Eat this spring tonic soup and your cells and taste buds will love you.

Do you have any tonic soup recipes?  If so, please share.

Spring Vegan Tonic Soup

Spring Tonic Soup

Ingredients:
4 cups vegetable stock
1 1/2 tsp oil
1/2 onion, diced
5 cloves garlic, minced
1 inch pealed fresh ginger-root, peeled and grated (about 15g)
3 slices astragalus root
1 cup shiitake mushrooms (fresh or reconstituted), sliced
1 heaping cup broccoli florets
1 heaping cup kale, thinly sliced
cayenne

Directions:
Heat oil in large pot and add the onion and ginger. Saute over low heat until soft and aromatic.

Add broth, astragalus root, and shiitake mushrooms, cover and bring to a boil.

Turn down and simmer for 1 hour.

Mince or press garlic and allow to sit for 15 minutes (this allows alliinase and alliin in garlic to interact and form allicin).

Add garlic within the last 10-15 minutes.

Add kale and broccoli florets in the last 5 minutes.

Take out the astragalus root and add cayenne, salt, and pepper to taste.

We may not be chefs but our food is from our hearts --→ ♥
Becoming a healthy vegan was is still a challenge.
We hope the vegan recipes and info here helps you along your way.
Looking for more? Go to the Spring Vegan Recipes Section.

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