This flu-fighting mushroom and bok choy soup is packed with potent immune-boosting foods to keep you healthy during flu season.
This year’s flu season has been one of the worst, and it is still spreading. According to TIME:
Flu activity has increased throughout the United States as of the second week of January, the CDC said Friday. Ten influenza-related deaths in children were reported through the week ending on Jan. 13, bringing the total flu-related pediatric deaths to 30.
Let’s take a closer look at the ingredients in this flu-fighting mushroom and bok choy soup.
Black pepper:
It is the most popular spice in the world, and for good reason. It speeds up metabolism, which is great for weight loss. An ingredient in black pepper called piperine inhibits the spreading of rectal cancer cells, according to a study published in Experimental and Molecular Pathology. Black pepper also helps enhance turmeric absorption.
Garlic:
This herb is a potent healing medicine. It has strong anti-inflammatory properties and is even known to reduce the inflammation caused by arthritis.
Onions:
Onions are an excellent source of a sulfur molecule called Onionin A, which inhibits the activity of the white blood cells that cause inflammation. Onions are also packed with antioxidants, the most potent being quercetin. This antioxidant also provides anti-inflammatory benefits.
Turmeric:
Turmeric is a potent spice for many ailment and overall health. It is often referred to as a superstar spice or the “Indian solid gold.” It has anti-inflammatory properties, which help relieve congestion, and it has antiviral and antibacterial properties, which aid in clearing infections and viruses.
Ingredients:
• 1 tbsp olive oil
• 1 celery stalks, chopped
• 1 red onion, chopped
• 6 garlic cloves, minced
• 1 lb shitake mushrooms
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp turmeric
• 12 cups water
• 4 heads baby bok choy, bottoms chopped off
• 1/2 cup kale, chopped
Directions:
1. Roughly chop the mushrooms into larger pieces.
2. In a large pot, heat up olive oil over medium heat. Add onions and cook until they start to turn transparent.
3. Mince the garlic and add to the pot. Cook for another minute.
4. Add celery and mushrooms to the pot and cook for about 10 more minutes.
5. Add spices and the 12 cups of water and bring the pot to a boil.
6. Once the soup boils, bring the heat down to a simmer and let it cook for at least an hour.
7. Add the bok choy and kale at the end of cooking.
8. Enjoy!
Make sure ingredients are organic
Enjoy this flu-fighting mushroom and bok choy soup!
Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.
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