This soup is jam-packed with nutrients. Mushrooms are full of vitamin D and can quicken metabolism, boost your immune system and improve your bladder function. Spinach is rich with antioxidants, iron, magnesium and a host of other vitamins and minerals. Then ginger is known to help reduce inflammation and relax the muscles. AND this soup is delicious and easy to make.Ingredients
4 cups homemade chicken stock (canned low-sodium chicken broth would work too)
4 slices fresh ginger root
1 cup sliced mushrooms (any type, but I used mild white mushrooms which seem more soothing for the tummy)
1 cup spinach leaves (sliced into thin ribbons)
1 green onions (very thinly sliced)
In medium saucepan, bring chicken stock to a low simmer. Add ginger slices and let simmer at least 15 minutes or longer. (Taste to see if you have as much ginger flavor as you'd like.) If you'd like a clear soup, use a yogurt strainer or coffee filter to strain the ginger-infused chicken stock, then rinse pan and put strained stock back into pan. Add a small amount of water if the stock has reduced very much.
While ginger simmers in stock, wash and slice mushrooms and thinly slice spinach leaves. Clean green onion and slice into very thin slices. Bring infused stock back to a low simmer, then add mushrooms and simmer 1 minute. Add sliced spinach and simmer one minute more. Turn off heat and add green onions, then serve soup hot, with chopsticks to eat the veggies after you drink the broth.
- Calories - 90
- Carbohydrates - 11g
- Saturated Fat - 0g
- Protein - 8g
- Sodium - 350mg
- Dietary Fiber - 0g