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Recipe Name

Astragalus, Nettle & White Bean Soup

Description

This soup is simple to make, flavorful, and medicinal. While all the ingredients contribute to health in some way, astragalus acts as an adaptogen, helping the body regain balance, while shiitake mushrooms give the soup an immune boosting kick. Enjoy it on its own or with a thick slice of toasted sourdough. 

Ingredients

1 tbsp
ghee or oil
1 small
onion (diced)
6  
shiitake mushrooms (sliced and stems removed)
2  
carrots (diced)
1⁄2 tsp
turmeric powder
1  
rosemary (4-5 inch stalk)
1  
bay leaf
1⁄2 oz
astragalus (wrapped in cheesecloth)
1⁄4 cup
dried nettle
2 can
cannellini beans (rinsed, 15 oz cans)
1 tsp
Worcestershire sauce (vegan or traditional)
1 quart
broth (cook's preference)
2 cup
water
2  
kale leaves (torn)
1 tsp
salt (or to taste)
1⁄2  
lemon (juiced, optional)

Instructions

Heat ghee or oil in a soup pot over medium heat. Add onions and cook, stirring frequently until they begin to caramelize and become fragrant, about 5-8 minutes. Add shiitake mushrooms and sauté for 3-5 minutes, or until they've begun to brown. 

Add remaining ingredients, except for kale and lemon juice, and bring to a boil. Lower heat and let simmer, uncovered, 15 minutes. 

Blending the beans add thickness to the soup. A traditional blender or immersion (stick) blender can be used. 

If using a traditional blender: ladle about 1 cup of soup (make sure the bay leaf and rosemary aren't in there!) into the container and blend on high until ingredients are thoroughly combined. Add back to the soup pot and allow to simmer for 10-15 minutes more. 

If using an immersion blender: turn off the heat, remove the bay leaf, rosemary stem, and astragalus from the soup pot. Pulse for about 30 seconds, making sure that the entire soup isn't being blended. Add the bay leaf, rosemary, and astraalus back into the pot and allow to simmer for 10-15 minutes more, stirring occasionally.

Add salt to taste. Stir in torn kale leaves immediately before to serving. Garnish with lemon juuice if desired. Cool  and store in an airtight container, refrigerated, up to 5 days. Enjoy!

Copyright 2017, T. Ralutz, Original Recipe.