Herbal remedies to support immune health in winter
Winter is a time when our immune system may need some extra support. The colder weather, lack of sunlight, and increased exposure to germs can weaken our body’s natural defences. While proper nutrition, exercise, and sleep are essential for maintaining a strong immune system, incorporating herbs into our daily routine can also provide additional support. Here are two herbal soup remedies that can help boost your immune health during the winter months:
Remedy 1: Astragalus immune-boosting soup
Astragalus root is renowned for its immune-modulating properties and overall health benefits. This herb has been used in traditional Chinese medicine for centuries to strengthen the immune system and reduce inflammation. Regular consumption of astragalus can enhance the body’s resistance to colds and flu. It has also been used to help treat heart conditions, kidney disease and diabetes.
- 600mls vegetable broth
- 3-4 slices of dried astragalus root
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 cups chopped vegetables (carrots, celery, onions)
- Combine the broth, astragalus root, garlic, and ginger in a pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add chopped vegetables and cook until tender.
- Remove astragalus slices before serving.
- Consume this soup regularly during winter for optimal immune support.
Remedy 2: Mushroom immune-boosting soup
Here’s another soup recipe to keep you well this winter. It’s not only delicious but also packed with nutrients known to support the immune system. This soup is
rich in vitamins A, C, E, and zinc, which are essential for a healthy immune system and it includes garlic and turmeric which are known for their anti-inflammatory and antioxidant properties. Shiitake mushrooms add a boost of vitamin D and are a great source of ergothioneine, a powerful antioxidant. Enjoy this comforting bowl of goodness any time you feel the need to strengthen your body’s defences!
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 celery stalks, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup baby bok choy, chopped
- 2 cups kale, chopped
- 1-inch piece of fresh ginger, grated
- 2 tablespoon coconut oil
- 1 teaspoon turmeric powder
- Sea salt and pepper, to taste
- 6 cups mushroom vegetable broth
- Optional: Add some tofu for a protein boost too
- In a large pot, heat the coconut oil over medium heat.
- Add the onion, garlic, and celery, and sauté until the onions are translucent.
- Stir in the shiitake mushrooms and cook for another 5 minutes.
- Sprinkle in the turmeric, salt, and pepper, and mix well.
- Pour in the mushroom vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 30 minutes.
- Add the baby bok choy and kale, and continue to simmer for another 10 minutes.
- If using, add your protein of choice and cook until it’s done.
- Finally, stir in the grated ginger and adjust the seasoning if necessary.
- Serve hot and enjoy!
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
