Asian Style Healing Broth

Do you love soup? 

This Asian style healing broth is just what the doctored ordered. I like to warm up with a bowl of Asian style broth, especially when I'm feeling a little under the weather with a cold or the sniffles.

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Ginger, garlic, turmeric, and onions are the key powerful immune builders in this easy soup.

A generous amount of freshly grated ginger imparts a mildly spicy heat, while turmeric adds some rich looking color and antioxidants. 

Garlic and onions contain "allicin" which may be instrumental in building the immune system and protecting against certain kinds of cancers. Real herbs and spices may be some of the key components in helping with healing. 

Baby Bok Choy is flavorful in Soup

In general, I find that soup makes me feel better, is satisfying,  delicious, and easy to digest, especially a light soup such as this one. 

Whether I am living in a cold snowy climate (such as Pennsylvania) or living in Sunny Miami (which I where I winter now), I still crave soup!! 

Regardless of the climate, I still WANT and NEED soup!

Asian style soups cook up quickly so it can be made last minute. This soup is set to pressure cook for 4 minutes. Use any kind of mushrooms.  

Ingredients:

1 cup of sliced onion

4 cloves of chopped garlic

1 tablespoon of freshly grated ginger (or more to taste)

1/2 cup of sliced celery

1/2 cup carrots, cut in match sticks

1/2 teaspoon of ground turmeric

1/2 teaspoon of ground garlic powder

1/8 teaspoon of cracked pepper

1/4 cup of chopped parsley

Small handful of Gluten Free spaghetti, broken in half

4 cups of vegetable broth

3 cups of water

2 bay leaves

2 cups of sliced mushrooms

a small bunch of baby Bok Choy 

Directions: 

Add ginger, garlic, onions, carrots, and celery to the insert liner in the Instant Pot. Press sauté and add 1/4 cup of water and allow vegetables to sauté for about 4 minutes, stirring. Add turmeric, garlic powder, black pepper, parsley, vegetable broth, spaghetti, bay leaves, water, mushrooms and Bok Choy. Press to pressure cook for 4 minutes. When done, manually release pressure according to manufacturers directions. When all steam is released, carefully remove lid. Taste and add salt if needed. Remove bay leaves before serving.

Notes: 

1. I have been cooking oil-free for almost a year. It is amazing to sauté in water or broth and skip the oil and the high calories. 

2. Bay leaves add a nice flavor to soup but remove before eating the soup.

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