Colds & Flu Buster Soup
by Tea Master DANIELA CUBELIC
Our potent Winter Warrior Tea (with cold & flu fighting ginger, lemon & green tea) is the base for this ultra-fast recipe that takes 15 minutes or less to make. Just slightly longer than brewing a cup of tea, but not much! It’s a staple at my house because it’s fast, easy, tasty & healthy. You'll love it for the same reasons as well as the endless possibilities it offers. Include more (or less noodles) to turn it into a filling soba or ramen style meal, or focus on just adding veggies to enjoy it as a lighter soup. Change the veggies up depending on what is in season.
This recipe hits the spot for including immune-boosting benefits as well as probiotics that aid digestion & nutrient absorption.
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Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
COLDS & FLU BUSTER SOUP
serves 4
5 tsp. Winter Warrior Tea
5 cups water
4- 6 oz seasonal veggies: buy what’s fresh & in season.
Quick cooking greens are ideal for this soup & don’t overcook them. If it’s a vegetable that takes a bit longer to cook, slice it into much smaller pieces so that the cooking time is shorter. Any of these veggies work beautifully in this dish: bean sprouts, pea shoots, mushrooms, snow peas, peas, spinach, bok choy, sui choi, gai lan, broccoli, carrots, thinly sliced red or green cabbage, kale & green onions.
Optional Noodles: Soba, Rice, Ramen or other noodles. If adding noodles, pre-cook them separately while the soup is cooking, strain & place in bowls immediately before serving, & before adding the soup to the bowl. Ladle the soup over the noodles.
DIRECTIONS
1. Place Winter Warrior Tea in teapot or heatproof pitcher. Bring water to full rolling boil. Pour over tea. Steep 10 minutes & strain into a cooking pot.
2. Turn heat to high & bring to a boil. Add all the veggies*, turn the heat to medium & cover with a lid while the veggies cook. Don’t overcook any greens– they should retain a bright colour & still be crispy. Veggies like spinach or baby kale need almost no cooking time – they can be stirred in immediately before serving. Pea shoots, bean sprouts or freshly grated carrot can be added as a garnish – these are better when they aren’t cooked.
TIPS
- If combining vegetables with drastically different cooking times, stagger the addition of the veggies so the slowest cooking veggies are added first & left to cook for a few minutes before adding the other veggies. Tender young greens such as spinach require almost no cooking time & can be cooked for about 30 seconds.- If you’re making a batch of this soup in advance to eat later, don’t add the miso, noodles or the veggies. When re-heating the soup add the fresh veggies until they are cooked. Most noodles take 5 minutes or less to cook.