If you are looking to prevent getting a cold, the flu or any other viruses, visit your fruit and vegetable store first. Trust me – stockpiling on hand disinfectant or toilet paper won’t cut it. Instead, eat immune-boosting foods that will keep all nasty bacteria at bay.
My mushroom and leek soup will support you with all the necessary vitamins and minerals to keep your immune system strong and healthy.
The Ingredients:
-Mushrooms are rich in fibre, vitamins B1, B2, B3 and D2, selenium, antioxidants and protein. Many fungi have powerful medicinal properties; they contain compounds that have antibacterial, antiviral, anti fungal, anti-inflammatory, pain-relieving and cancer cell destroying properties.
-Leeks are an excellent source of vitamin C, B1, B6 (helping our bodies fight infections) as well as potassium, iron and fibre. They provide many of the health-giving benefits associated with garlic and onions. They come from the same allium family and support the functioning of the blood and the heart.
This comforting, quick and esy to make soup will instantly make you feel better about yourself!
Try it, you may like it and if you do please share your creations. Post your creations on Instagram and tag me @bydcee
Full recipe below:
Ingredients:
300 g of mixed mushrooms- buttons, oyster, shitake, enokitake, buna and shimaji (beech wood mushroom)
2 leeks
2 medium potatoes
1 onion
3 celery sticks
2 carrots
3 cloves of garlic
1 tbsp of miso paste
50 g of dried mushrooms, soaked in hot water
1 tbsp of dried mushroom powder
3-4 sprigs of fresh thyme
1 tbsp of mixed seaweed flakes to garnish
Method:
1. Soak dried mushrooms in a boiling water while you prepare.
2. Finely chop all the vegetables except for the potatoes, cube those instead.
3. In your soup pot, sauté all the aromatics- onions, garlic, carrots, celery and leeks, until wilted. Leave half of the onions and garlic aside. Add salt to taste. Fill pot with water.
4. In a separate pan, sauté mushrooms and the remaining onions and garlic until caramelised. Add powdered mushrooms, miso paste and some water, quickly stir until miso is fully dissolved.
5. Add mushrooms into the pot with vegetables, roughly chop the now rehydrated mushrooms and add everything into the soup pot – mushrooms and the liquid.
6. Bring the soup to boil and reduce the heat to simmer and let it cook for half an hour.
7. Optional step: depending on your preference, you can either blend the entire soup to a puree consistency, half chunks-half smooth or keep it chunky.
8. Sprinkle with seaweed mix and e
njoy!
byDCee xxx
