This soup is my go-to when our family is feeling under the weather with symptoms such as feeling cold, chills, body aches, runny nose/ nasal congestion, diarrhea, and/ or a mild cough. These “cold” symptoms mean the body is cold and needs to be warmed up. This warming wellness soup recipe is a great natural remedy for the cold and flu.
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Supporting the Immune System with TCM
In Traditional Chinese Medicine (TCM), white-fleshed vegetables are associated with the Lungs. The TCM lungs are responsible for regulating the immune system. When the lung energy, also known as Qi, is weak we can be more susceptible to pathogens and respiratory infections.
This soup is full of white-fleshed vegetables like daikon radish, parsnips, rutabaga, onion, garlic, ginger, and shiitake mushrooms which strengthen the immune system and TCM lungs.
Releasing the Pathogen with Garlic and Onions
The acrid flavor of onions and garlic affects the TCM lungs by promoting warmth and movement which helps to “release the cold pathogen”. Onions and garlic can also help to expel mucous and phlegm.
Additionally, garlic has been used for centuries due to its antibacterial and antiviral properties. Garlic is vital when supporting the immune system.
The Miracle Mushroom
Another essential ingredient in the wellness soup is the shiitake mushroom. These mushrooms have been used in TCM for centuries due to their immune-boosting and adaptogenic properties.
Shiitake mushrooms contain a compound called lentinan, which enhances the production of immune cells and improves their ability to fight off infections. Including shiitake mushrooms in your soup not only adds a delicious earthy flavor but also enhances its medicinal value.
A Versatile Herb
Ginger, a versatile and widely used spice, is also a key component in this wellness soup. Ginger has long been recognized for its medicinal properties, including its ability to reduce inflammation, soothe sore throats, and alleviate nausea.
Additionally, ginger contains antibacterial and antiviral properties that support healing from a cold or flu. In TCM, ginger has a warming effect on the body, making it particularly beneficial during cold and flu season when our bodies tend to feel cold and sluggish.
Where To Find Ingredients
Many people do not notice the vegetables on the top shelf in the produce section! I find daikon radish, parsnips, and rutabaga at Sprouts, Trader Joe’s, and other local grocery stores on the upper shelves in the produce cooler (where the carrots, lettuce, etc. are located). Shiitake mushrooms can be purchased fresh or dried. If using dried shiitake mushrooms make sure to rehydrate in water before adding to this soup. Of course, whenever possible shop your local farmer’s market!
Homemade bone broth is super simple in the crockpot or pressure cooker! I find it to be cheaper and healthier than purchasing prepackaged broth in the store but in a pinch store bought is still beneficial!
Temperature: Warming
Flavor: Acrid, sweet
Actions: Releases the exterior, drains damp, warms channels
Organs: Lungs, Spleen, Stomach, Liver
Use: Common Cold (feel cold, chills, body aches, headache), phlegm in nose and/ or throat, cough, intestinal dryness (hard stool, constipation)
*Caution: Do not use this recipe if you are experiencing excessive sweating
Stay well and nourish your body with this traditional Chinese medicine-inspired wellness soup. Let its flavors and healing properties provide you with comfort and relief during the cold and flu season.
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Wellness Soup Recipe
Ingredients
- 1 tbsp Avocado Oil
- 1/2 cup Daikon Radish diced
- 1 cup Rutabaga diced
- 1/2 cup Parsnip chopped
- 1/2 Sweet Onion diced
- 2 large Carrots chopped
- 2 ribs Celery chopped
- 2 cloves Garlic minced
- 1 inch knob fresh Ginger peeled
- 1/2 cup Shitake mushrooms sliced or diced (dried or fresh)
- 1 tsp Thyme
- 2 tbsp Coconut Amino or Tamari
- 8 cup Chicken or Beef Bone Broth
- Salt and Pepper to taste
Instructions
- If using dried shiitake mushrooms, soak mushrooms in warm water for 15-20 minutes.
- In a large pot, add oil and sauté onion and garlic over medium heat until onions are translucent.
- Add daikon radish, rutabaga, and parsnip, and sauté́ for 3 minutes.
- Add ginger, bone broth, thyme, coconut amino (or tamari), salt, and pepper).
- Bring to boil and then reduce heat to simmer.
- Cover with lid and simmer soup for 20 minutes.
- Add Shiitake mushrooms and simmer for 10 more minutes uncovered.
- Veggies should be fork tender when done.
