My doctor of Traditional Chinese Medicine gave me this recipe when I was still weighed down with congestion from the swine flu after Christmas. He calls it: “Soup for kicking off cold (virus), raise immune system.” It really works. I left out the 1/3 pound chicken (leg/breast), used broth instead of water and added a few other things. It still works and it’s really yummy to boot.
3/4 lb fresh green cabbage chopped
2 large onions (I used one)
5-6 cloves fresh garlic, chopped fine/grated
1.5-2 oz fresh ginger root, chopped fine/grated
2 celery stalks
1 small bundle parsley
2.5 litres broth (water fine if you’re using the chicken)
I also added:
1 heaping tblsp engevita yeast (gives it a nutty flavour and it’s uber healthy)
1 heaping tsp turmeric (makes it taste like chicken soup)
1 tsp salt
1/3 cup barley
I sauté the veggies first, starting with the onions and garlic, then add in the rest of the veggies, broth. Bring to a boil and let simmer for about half an hour. Up to 3 hours if you’re using the chicken.