Immune
A-Go-Go Soup
By Susun Weed
Good enough for dinner any night,
this soup is of special benefit for those in the midst of chemotherapy
or radiation treatments. Variations on this soup are a regular
part of my anti-cancer lifestyle.
2 cups beet roots or tops, sliced (parsnips are great, too)
2 cups water (spring water or filtered water)
1 cup dried seaweed (2 cups/500 ml, after soaking)
6 cups cabbage, thinly sliced
3 onions, sliced from top to bottom (like crescent moons)
4 tablespoons olive oil
1 teaspoon sea salt
10–20 cloves garlic, sliced
1 thumb’s worth of ginger, sliced
4 ounces fresh shiitake, reishii or wild mushrooms, or 1 ounce
dried mushrooms
2 cups carrots, sliced
8–12 cups spring water or filtered water
1 ounce dried Siberian ginseng root, whole or cut
optional: organic chicken, any amount
optional: 1 cup cooked brown rice
Cover beets with water and cook until tender, about 20 minutes.
Meanwhile, soak seaweed in hot water. Over a low fire, saute the
cabbage and onion in olive oil until limp, 5 to 10 minutes. Add
salt, garlic, ginger, mushrooms, carrots, cooked beets and their
cooking water, seaweed and its soaking water (watch out for grit
at the bottom) and Siberian ginseng. Stir well. Add chicken and/or
rice. Add water. Cover the pot tightly and raise the heat to high.
As soon as the soup boils, reduce the heat. Simmer for 1 hour.
Let it rest for several hours or overnight. Reheat before serving.
Don’t worry about leftovers; the taste of this soup improves
as it ages. Serves 6-8.
© Susun
Weed; excerpted from Breast Cancer? Breast Health! [0961462078];
for permission to reprint this article, contact
Susun.
Susun Weed has been living the
simple life for more than 30 years as an herbalist, goat keeper,
author, homesteader and feminist. See Susun's complete Wise
Women Herbal Series books. Visit www.susunweed.com
and www.ashtreepublishing.com.
