When the March winds blow cold and raw, this bastardized, oh-so-tasty version of Vietnamese pho warms the body through and through. And it effectively boosts the immune system. I improvised on the spot, but the end result is both nourishing and delicious!!! You’ll want to have this on hand if you’re fighting the cold or flu.
It’s been a long winter to spring transition (as in cold and raw). When Chris came down with a nasty virus (which he subsequently passed onto me!), it wreaked havoc on his sinuses…resulting in major head congestion, runny nose, post-nasal drip and a persistent sore throat. Since I was under the weather, myself, I made a large vat of spicy ginger turkey “noodle” soup. It’s what I call a “functional” soup because it is rich in nutrients that help fight a virus, whether a cold or the flu.
Happily, I was able to make this soup as nutrient-dense as possible, while expending minimal effort. For example, rather than make bone broth, myself, I bought a high-quality (pre-made) organic chicken bone-broth; carrot “noodles” that were already spiralized (thank you Whole Foods!); and two package of quick-cooking, low-carb and 100% gluten-free shirataki noodles.
This soup was just the antidote that helped Chris get back up on his feet in two days…and it got me through a stretch of low immunity.
The key immune-boosting ingredients are:
Fresh ginger. Contains gingerol, an anti-inflammatory compound, that can help kill the rhinoviruses that cause colds. Ginger is also a warming spice; it can effectively heat up the body, especially if you feel chilled because of a cold or flu.
*Chipotle powder. *Optional (include only if you tolerate nightshades). Chipotle adds a smoky piquancy and heat that can help clear sinus congestion, thanks to the capsaicin it contains.
Carrots. Are a rich source of carotene, which converts to Vitamin A in the body. When you’re fighting a virus, you want to be getting enough Vitamin A because it promotes a healthy immune system; Vitamin A also helps with the amping up white blood cells to fight infection. I made it easy on myself and bought spiralized carrots from Whole Foods.
Organic chicken bone broth. Supports the immune system. It contains a high concentration of minerals and amino acids that help reduce inflammation.
Organic, pasture-raised ground turkey. Easy-to-digest protein can provide the energy to build antibodies and fight infection.
Shirataki noodles. These very low-carb, low-calorie gelatinous noodles (they look similar to bean thread noodles) are composed mostly of water and glucomannon, a type of water-soluble fiber that comes from the root of the konjac yam plant; it is also a prebiotic that feed good bacteria. You want to nourish good gut health since apx. 70-80% of your immune system lives in the gut.
Cilantro. I love the fresh, herbaceous taste of cilantro, but it is also an unexpected and good source of vitamin A.
Spicy Ginger Turkey “Noodle” Soup
2 medium yellow onions, finely chopped (in food processor)
4 plump garlic cloves, minced
4 tablespoons minced gingerroot
2 teaspoons organic chipotle powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon dried oregano
1 pound organic ground turkey
1 package spiralized carrots “noodles”
2 packages Miracle noodles
1-1/2 tablespoons coconut oil
16 oz. Kettle & Fire organic chicken bone broth
2 quarts (64 oz) filtered water
1 teaspoon Celtic sea salt, or to taste
1 bunch organic cilantro, finely chopped
Warm coconut oil in a 5-quart Dutch oven over medium-high heat. When oil is hot, but not smoking, add onions and saute apx. 4 minutes. Lower heat to medium (or, adjust to a lower flame if necessary). Add minced garlic and gingerroot and saute another minute. Stir in the chipotle, cinnamon, cardamom and dried oregano, mixing well with the onion-garlic-ginger mixture. Add ground turkey, breaking up into small pieces, cooking about 3-4 minutes, or until no visible pink shows. Stir in spiralized carrot “noodles” and combine well with other ingredients.
When the turkey and carrots begin to stick to the bottom of the Dutch oven, add the chicken broth and filtered water. Bring to a boil, then reduce heat to low. Simmer another 15 minutes. When the soup is finished cooking, stir in the Celtic sea salt, adding more to taste.
Ladle soup into bowls, with the turkey, carrot and noodle mixture divided equally among the bowls. Top with chopped cilantro.
