Back to Earth's Immunity Soup
8 cups vegetable or chicken stock
1 tablespoon olive oil
1 medium onion - chopped rough
5 carrots - peeled & sliced
5 stalks celery - sliced
2 large bulbs fennel - chopped rough
1/2 package fresh baby spinach or kale - chopped
1 bulb garlic (at least 10 cloves) - chopped fine
1 1/2" fresh gingerroot - peeled & chopped fine
2 chicken breasts (optional) - sliced
5 pieces dried , sliced astragalus root
1/4 cup dried echinacea
2 cups fresh shiitake mushrooms
salt & pepper to taste
cayenne pepper to taste
Heat olive oil in a large soup pot. Saute onion over medium heat till transparent, add celery, carrots & fennel, saute a little longer till vegetables are just starting to soften. Add garlic and ginger. Saute for a few more minutes. If using chicken breast, remove veggies from the pot and add a little more olive oil, saute the chicken until it is firm. Add the veggies back in and add the soup stock. Place the astragalus and echinacea in a cheesecloth bag and tie firmly, add to the soup pot and simmer, covered, 2 hours. Remove from heat and add the chopped spinach or kale. Let sit off the heat for another 2 hours.
Remove the cheesecloth bag and re-heat on medium-low. Add salt, pepper & cayenne to taste. Serve with a dollop of plain yogurt & shavings of parmesan cheese.
Also serve with these easy to make Chickpea Crisps (gluten-free)
2 cups chickpea flour
1 tablespoon sesame or poppy seeds
1 tablespoons flax or hemp seeds
2 tablespoons Weeds & Seeds
1 teaspoon sea salt
1 teaspoon sesame oil
1/4 cup extra virgin olive oil
1/2 cup warm water
coarse sea salt & freshly ground pepper
Preheat oven to 350'
Sift flour into a mixing bowl. MIx oils & water in a separate bowl or measuring cup, add to the sifted flour and mix well. Dough will be sticky like cookie dough.
Divide into 3 portions and roll out between sheets of parchment paper till as thin as possible. Peel off the top sheet and slice into strips or triangles
Transfer crisps to a baking sheet keeping the bottom parchment sheet in place, sprinkle with coarse sea salt and pepper.
Bake 15 - 20 minutes till starting to brown. For crispier crisps, turn off oven and leave in for another 30 minutes.
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Many people have benefited from the natural healing powers contained within Back to Earth’s product line. Tracy’s story is one such account, of an Okanagan man’s journey toward healing using natural ingredients.