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Spring Gillard
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Flu Buster

flu soupMy doctor of Traditional Chinese Medicine gave me this recipe when I was still weighed down with congestion from the swine flu after Christmas. He calls it: “Soup for kicking off cold (virus), raise immune system.” It really works. I left out the 1/3 pound chicken (leg/breast), used broth instead of water and added a few other things. It still works and it’s really yummy to boot.

3/4 lb fresh green cabbage chopped

2 large onions (I used one)

5-6 cloves fresh garlic, chopped fine/grated

1.5-2 oz fresh ginger root, chopped fine/grated

2 carrots

2 celery stalks

1 small bundle parsley

2.5 litres broth (water fine if you’re using the chicken)

I also added:

1 heaping tblsp engevita yeast (gives it a nutty flavour and it’s uber healthy)

1 heaping tsp turmeric (makes it taste like chicken soup)

1 tsp salt

1/3 cup barley

I sauté the veggies first, starting with the onions and garlic, then add in the rest of the veggies, broth. Bring to a boil and let simmer for about half an hour. Up to 3 hours if you’re using the chicken.

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