In the winter months, soups and vegetable broths with nourishing herbs are a perfect way to improve our immune system. This recipe is quick to prepare, even if you are feeling a little under the weather. Herbs and medicinal mushrooms make this soup both food and medicine, organic unpasteurized miso aids digestion and benefits the immune system.

This Herbal Immune Soup is our go-to recipe when anyone in our household is suffering from any kind of winter lurgy or finding foods generally harder to digest. Not essentially a meal in itself, this immune soup is intended as more of a pick-me-up after illness or a nourishing and simple-to-digest broth to keep fluids optimal during colds or when the immune system is compromised.

About the ingredients in the Herbal Immune Soup

The basis for this recipe is essentially a potassium broth; this is an ancient formula for replenishing essential minerals and electrolytes in the body during times of convalescence. Organic miso aids digestion and helps to restore the normal flora in the gut, and is beneficial for supporting the immune system. Medicinal mushrooms such as shiitake and maitake are rich in B vitamins and particularly beneficial for the immune system.

Herbal Immune Soup Recipe

In the winter months, soups and vegetable broths with nourishing herbs are a perfect way to improve our immune system. This recipe is quick to prepare, even if you are feeling a little under the weather.

Author: Leonie Satori

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Prep Time 10 min Cook Time 20 min Total Time 30 mins Difficulty: Easy Servings: 1

Ingredients

Servings

• 1 carrot (scrubbed and roughly chopped)
• 1 potato (scrubbed clean and roughly cubed)
• 1 stick celery (with tops) (chopped)
• 1 bunch parsley or kale
• 1 tablespoon miso paste
• 2-3 slices dried maitake mushroom
• 1 handful dried, sliced shiitake mushrooms (or 5-6 whole mushrooms)
• 1 pinch cayenne pepper (optional)
• 8-10 cups water

Instructions

1. Add all of the ingredients to a large pot.
   
2. Simmer the soup over a medium heat until the vegetables are cooked through, this can take approximately 20 minutes. You will find that in this time the mushrooms will have plumped up and the parsley or kale would have changed colour.
   

Note

All of the ingredients of this soup can be eaten as part of the soup, however, if your appetite is low you may wish to only consume the broth from this soup. The potato, celery and carrot can be eaten once the appetite returns or they can be added to other recipes for other family members. The medicinal mushrooms in this soup will lose some of their flavour to the broth; however I will always consume these with the broth even if I am feeling unwell.