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Hot & Spicy Get Well Soon Soup Free PD Recipe

This Asian style soup is just what you need when you are feeling weak or just in need of a boost. It’s loaded with antioxidants and enough garlic to keep the vampires at bay. The spicy flavors will open your sinuses and make you sweat out the sickies. It’s a quick prep recipe to keep you off your feet and resting to promote a speedy recovery. A cold is rare when following a Protective Diet, so you might have to enjoy this flavorful fast and easy soup when you are well.

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Responses

  1. this soup is so good, even without the mushrooms! Julie, I tried it your way with the mushrooms the first time and it ruined the flavor for me, so the next couple times, I skipped them and this soup is one of my favorites.

  2. Even if you don’t lik mushrooms you have to try this soup. I dice up the mushrooms in tiny dices. They simmer and have a delicious Tate and texture. Seriously, I have never liked mushrooms but am trying. This soups is pe Felt with them love love love

  3. I made this soup for the first time yesterday which I believe will work for me with a few tweeks. I used Pacific brand low sodium veggie soup, which tastes too much of carrot (I love raw carrots but strongly dislike carrot juice), so hopefully I’ll have homemade stock on hand next time. I would omit the ginger, although I love ginger(!) e.g. ginger cookies, Traditionals ginger tea, stir fries etc. I’d likely replace the ginger with a bit more garlic. I used Artesian Acres Kamut capellini pasta because it’s whole grain, thin and only takes 4 minutes to cook. However, it imparts a strong flavour which overwhelms this soup, so I would either cook the noodles separately and add before consuming, or find a different noodle altogether. My local Whole Foods had no thin brown rice or buckwheat noodles in stock so I had to make do. I think I’d like to try it with bean thread noodle as @veganinblack suggested. For the greens I used a mix of chard and collards which likely also contributed to the bitterness, so I’ll try the recommended bok choy, kale and/or pea pods next time. Loved the addition of jalapenos and shitake mushrooms . I’m generally not a big fan of mushrooms so I indulged and used shitake because of their meaty rather than rubbery texture. I used San-J’s tamari lite which is 50% reduced sodium but found myself adding more to my bowl a few times while eating. I think lowering salt is going to be hard for me.

  4. The flu has hit me hard so I dragged myself to the store, using hand sanitizer every few minutes and not getting within 3 feet of anyone else, to buy the ingredients for this soup. So glad I did– not only SUPER delicious but easy and very little cleanup for a sick-y like me. I feel the healing heat all through me! It’s going into the regular rotation, flu or not.

  5. This soup is an instant favorite! I love how well the ginger, garlic, jalapeno and cilantro pair together to make this as flavorful as it is. This will be made weekly in our house! Great recipe Julie!

  6. this type of soup is my staple in winter, so warm and comforting. i like a thin bean thread noodle, they dont get mushy like rice noodles if you have leftovers. i also love to add miso to it and a splash of rice vinegar. that makes it like a hot and sour.

    1. Just made this for the first time and used your suggestion of miso and rice vinegar…super yum! I highly recommend this soup, and double it if you have to share with anyone as you will want leftovers for the next day!

  7. Very good for opening the sinuses! I used one jalapeño pepper and it was spicy but I wasn’t sweating like I did when I ate the soup at Amitibul. So I think next time I will add some crushed red pepper too! Love it and thanks again!