Flu. Flu. Flu.
Everywhere you turn this year someone is either talking about the flu, reading about the flu, wondering whether to get a flu shot ... or has the flu!
With all this talk of the flu, it’s easy to forget that there are some very simple things you can do to keep the flu at bay. Yeah, yeah ... wash your hands for the length of Happy Birthday to You. Boring.
How about EAT! Yes, eat your way to a healthy rock solid immune system!
Wanna get started?
This soup will do the job and it’s sooooo good!
Cantonese Vegetable Soup
6 cups chicken or veg. broth
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon minced gingeroot
1 teaspoon light soy sauce
1/2 cup chopped water chestnuts
1/2 cup bamboo shoots
1/4 cup chopped broccoli florets
1 green pepper, seeded and chopped
1 carrot shredded
3/4 cup sliced mushrooms
1 cup sliced celery
1/2 cup chopped snow peas or frozen green peas
1/4 cup shredded spinach (I use frozen)
1 cup rice
Pinch black pepper
1. Heat 1/2 cup broth in large pot over high heat. When boiling, add onion, garlic, gingeroot. Cook 3 minutes.
2. Add soy sauce and remaining 5 and 1/2 cups broth. Heat to boiling.
3. Add water chestnuts, bamboo shoots, broccoli, green pepper, carrot, mushrooms, celery, snow peas, spinach, cooked rice and black pepper. Cook for 10 minutes.
4. Garnish with scallions and serve.
This serves six. I always double it because it freezes really well. The main part of the recipe is the broth. You can add or subtract vegetables to your taste. The green vegetables lose their bright color once they are in the broth so I tend to omit them if I want a “lighter” version of the soup. When you use all the vegetables, this is a jam-packed bowl of nutrition. You can also add tofu to the finished product for more protein.