• Makai Wellness

Immune Strengthening Leek & Mushroom soup.


Leek belongs to the vegetable genius Allium, just like onion and garlic. Leek is very rich in many minerals and vitamins like K, C and A. Its high content of Vitamin A makes this veggie a great choice in fighting infections and strengthening the immune system. Leek is also a great source of polyphenols, folate and flavonoid kaempferol which protects our blood vessels from damage.

Mushrooms, on the other hand, are very rich in B vitamins, vitamin D and beta glucans- infection fighting polysaccharides that strengthen your immune system. Beta glucans may possibly slow or stop the spread of cancer and are widely used in Chinese Medicine as an immune system modulator. My favorite mushroom in my kitchen is portobello and shiitake due to its flavour and medicinal aspect. It makes a great addition to everyday cooking.


Ingredients:

  • 3 large Leeks

  • 16 oz- Large Package of Portobello Mushroom

  • 5 oz of Shiitake Mushroom

  • 8 cups of Filtered Water

  • 3 tsp of good quality salt ( Redmond salt , Himalayan salt), be careful with sea salt as unfortunately sea salt today contains plastic particles from irresponsible human activity.

  • 1 stick of butter

  • 1 can of coconut milk ( optional)

As always, I recommend buying all products organic so it can benefit our health in a more efficient way and not contribute to toxic loads from pesticides and other chemicals.


Directions:

  1. Clean the leek very well from all the soil between the layers. Chop it into small pieces.

  2. Clean mushroom and chop them in smaller pieces as well.

  3. Combine leek, mushroom, water and salt into the pot. Boil on low for about 40 minutes or until everything is soft and ready to be blended.

  4. After you blend into a creamy consistency, taste it and decide if it requires more salt (the amount stated in the recipe is a rough estimation). It all depends on the type of salt you use.

  5. After adjusting the salt, add coconut milk (just the creamy part), and boil on low for another 2 minutes. Add a stick of salty butter and the soup is ready to serve.

  6. If you are not on a low carb or Keto diet, you can make gluten free or regular croutons to add to the soup by frying your favorite bread on olive oil with some salt and rosemary.






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