Shiitake, Ginger and Kale Soup with Tempeh

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YUM! The immune boosting wholesome deliciousness of this soup lifted my spirits when we were all down and out with a cold over the Easter break.

Ginger and Shiitake are immune boosting power foods. Your immune system will work better with this in your belly. The soup uses both fresh and dried Shiitakes. Dried Shiitake mushrooms are available in the asian section of most supermarkets these days, and sometimes fresh. The dried version scares my kids, but they’re easy to prepare and give a deep, and satisfying flavour.

When fighting a virus, get some rest, make as many plant based brews as possible and let the herbs (and your body) do their healing .

1 tbsp Sesame Oil

A 5cm piece of ginger

3 cloves of garlic

4 spring onions

2 sticks celery

1 tbsp of dehydrated organic chicken bone broth powder*

150g of prepared Tempeh

1 carrot

1 tsp tamari

4 dried Shitake mushrooms, rinsed well

200g fresh shiitake mushrooms, stems removed, thinly sliced

8 large leaves of kale, washed and shredded

1 lemon

a pinch of himalayan pink salt

  1. Heat the oil in a soup pot. Add in the garlic, ginger and white parts of the spring onion. Sauté for a minute.

  2. Add in the celery and carrot

  3. Add the vegetable stock, salt, chicken bone broth powder, tamarind and dried shiitake mushrooms, and simmer for 15 minutes.

  4. Add the tempeh, fresh mushrooms and kale, pop the lid on and simmer for 5 minutes

  5. Remove the dried Shiitake mushrooms. Add the lemon juice and season to taste.

  6. Ladle the soup into bowls and garnish with the green parts of the spring onions.

* I love using Nutra Organics Dehydrated bone broth. It’s packed with minerals and vitamins that are easily absorbed and necessary when you’re sick. I add a spoonful to most dishes.