Super Immunity Soup Recipe

Super Immunity SoupBy: Kelli Roberts – Skilled Vegan Chef, Certified Health & Nutrition Counselor.

Here is a fantastic addition to your arsenal of immune-boosters and germ fighters ~ my superimmunity soup. This is really good stuff.  As soon as you start to eat it, you can feel all the little helpers getting into action.

Tarragon leek soup is known as the “vegetarian’s chicken soup”. I decided to take it up a notch and add in some more things that will help fight off the bad guys and make you feel invincible!

  • Leeks are part of the allium family, which are found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Garlic is also in the allium family and also has found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Ginger contains compounds that help reduce nausea and influence gastrointestinal function.
  • Tomatoes contain lycopene, a phytonutrient that helps prevent cancer, and tomatoes are also known to benefit urinary tract health.
  • Turmeric has anti-fungal and anti-bacterial properties, and is being researched for its effects on cancer, diabetes, arthritis and more.

So without further ado, here is your recipe to feeling better in these cold months still to come 🙂

  • 2 leeks, halved and sliced. (Leeks tend to hold dirt in all those layers, so wash them well!)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon coconut oil
  • dash Himalayan salt
  • 3 cups water or veggie broth
  • 2 teaspoons dried tarragon or 1/4 cup fresh
  • 1/3 cup tomatoes, chopped
  • salt and pepper to taste
  • 1/2 cup cashew cream (optional)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 2 shakes cayenne pepper

Melt the coconut oil in a medium saucepan, then add the garlic, ginger and leeks and stir well.  Add a dash of salt to help bring out the water in the leeks while cooking. I used a fairly narrow pot with tall sides so the steam stayed close and helped the veggies to be steamed more than sauteed.

Once the leeks are soft and turning transluscent, add the water or veggie broth, tarragon and tomatoes. Bring to a boil, then lower to a simmer for about 10 minutes. Add salt & pepper to taste.

If you’re going to add the cashew cream, you can do that now (just blend 1/2 cup cashews with about half a cup of water, adding more as needed to reach the consistency you’re looking for). Also add the nutritional yeast, turmeric and cayenne, and simmer for about 5 more minutes.

Curl up in a nice warm blanket and enjoy!

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

Tomato Lentil Soup

Lentil and Tomato Soup For Breast CancerBy Diana Ross, E-RYT 500, Co-Founder of Breast Cancer Yoga.

I chose this soup because my Amma Therapist, Elizabeth suggested moist nurturing lentils and healthy tomatoes. I have grown to dislike the Hippocrates Soup so I needed another amazing soup for my wellness program, and it is my favorite soup. I actually made extra because I knew my family would gobble it up too. And I was right.

Just a reminder – ingredient would be better if they were organic.

Ingredients:
3 large carrots diced
2 large onions diced
2 large garlic wedges
1 large sweet potato cubed
4 stalks of sliced celery
1/2 cup fresh parsley chopped
1 1/2 cups of dried red lentils (wash and clean)
2 tbsp. vegetable oil
1 26 oz. can of organic peeled tomatoes (with juice) or fresh plum tomatoes
7 cups of veggie broth
6 oz. dry white wine
1/2 tsp. pink salt
pinch of cayenne
1 tsp. garlic powder
1 tsp. cumin
1 tsp. turmeric

Lentil Soup IngredientsDirections:

  1. Heat oil in iron skillet, saute’ onions, carrots, celery, white wine and spices until slightly brown (about 5 minutes).
  2. I used a slow cooker to simmer the soup over 6 hours. If done the traditional way it should be a few hours.
  3. Place tomatoes, sweet potatoes, garlic, veggie broth, and red lentils into your large cooker. Bring to a boil if stove top and then set to simmer (cover pan) or place all ingredients into slow cooker and cover.

Pretty easy and the smells in your hOMe will be amazing. My soup lasted the day.

Diana RossAbout Diana Ross: E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

 

Creamy Butternut Squash Soup – Vegan Recipe

Photo Courtesy of Back To Her Roots

Photo Courtesy of Back To Her Roots

Recipe By: Chef Robair of Menla Mountain Retreat

Well fall has finally arrived here in the northeast, and with the cool, crisp weather comes the desire of making hot soups.   My friends are all a buzz sharing their favorite soups with one another, and this soup came up as a “have to try” soup.  It also happens to be one of my husband’s favorites.  Curt Robair, Head Chef at Menla Mountain Retreat Center in the Catskill Mountains is sharing his special recipe with us today so that we can all enjoy this fall soup. Please let me know how it came out.  Chef Robair is an awesome chef.

Creamy Butternut Squash Soup

Ingredients

1 butternut squash
1 medium size onion
2 Bosc pears
2 cloves garlic
1 quart vegetable stock
2 tablespoons olive oil
1 sprig of thyme
1/4 teaspoon nutmeg
1 cup nut milk
Salt & pepper to taste

Peel and de-seed squash and cut into cubes.       Slice onions and pear.      Chop garlic.

Place squash, garlic, pear and onion into a large stock pot with oil and cook until soft (try not to brown). Aprox. 8 minutes
Add vegetable stock (just enough to cover squash ).     Add thyme.
Simmer until squash is soft and falls apart with a touch of a fork.

You may want more or less stock, depending on how thick or thin you like your soup. The amount of stock may vary with the size of the squash.
Blend with an immersion blender until smooth.
Add nut cream to desired consistency. Rice or Almond milk can be used in place of cream.
Pink Himalayan Salt & pepper to taste.
Sprinkle with nutmeg and serve.

Have fun and enjoy

Chef Curt Robair

Chef Robair of Menla Mountain Retreat

Chef Curt Robair
Executive Chef Menla Mountain Retreat
Personal Chef / Cooking Instructor

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