Snow has come to our part of the world today, so it seemed like the perfect time to boost our bodies’ immunity systems. This recipe comes from a cookbook gifted to me by my family friend Judi.  True Food is chock-full of healthy recipes that are both simple to make and visually appealing. Here’s a previous recipe I made and loved from his cookbook: Curried Peapods and Tofu Stir-Fry.

©EverydayCookingAdventures 2013

To keep this recipe vegetarian AND vegan, I used vegetable broth instead of chicken or beef, but whatever you have on hand, use it up. Not being a mushroom fan, I left those out, but I did add in half a red chili pepper, sliced thin. I don’t have tamari so I used low-sodium soy sauce. By prepping all the veggies ahead of time, the 3 little steps to make this recipe were a breeze. I garnished the soup at the time of serving with fresh cilantro, which I think really added a lot of spiced-up flavor to the soup.

Prepping the veggies ©EverydayCookingAdventures 2013

The broth however really was infused with the garlic and ginger scents and tastes and this soup was far from boring. I loved the different flavors and it would be wonderful if you weren’t feeling well…good for clearing the nose, calming the stomach, and soothing the throat. Also, I’m thinking next time I might also add in some soba noodles or some soybean sprouts too. I would make this soup a million more times and certainly during the winter to help me stay healthy! Here’s my immunity soup: +Meatless Monday

True Food Immunity Soup ©EverydayCookingAdventures 2013

Immunity Soup

From: True Food by Andrew Weil, MD, 2012 +True Food Kitchen
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 3

Ingredients:
3/4 tsp extra virgin olive oil
1 onion, thinly sliced
2 cloves garlic, smashed
1/2 Tbsp minced fresh ginger
2 oz. shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
1 large carrot, julienned
4 cups stock
1 Tbsp reduced-sodium tamari or low-sodium soy sauce
1 cup broccoli florets
1/4 cup julienned scallions

Directions:
1. Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, stock, and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.

2. Add tamari/soy sauce and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.

3. Ladle soup into serving bowls and garnish with scallions before serving.