For Cold Season ~RED soup

So what is RED soup! Well I came up with this concoction when my son got sick with a cold and I also got his cold as well. Since I am a kidney transplant survivor I have to use food as my medicine. Well duh, says,

“Let food be thy medicine and medicine be thy food”

― Hippocrates

Lol. I crack myself up. Okay back to the soup, so I make this soup to help boost our immune system up properly. I have to be mindful of how muchI boost mines since boosting your immunity as a transplant patient is not the best. Details one day later. Any who. So my friend got sick other day and I told her I would make her my RED soup. I have never made this for anyone outside my family. In one day she text me this message ~ My chest and breathing is better. She calls me a witch doctor, well maybe because I do grow my own medicines and herbs, dry them in my houses hanging from my fireplace. LOL.

So I thought I would share the recipe with you guys.

Tip here steep echinacea leaves in cleans soups, you get the healing benefits of the leaves and steep in your soup liquid like tea. Brilliant huh? If you do not have leaves growing in your backyard just open up a tea bag and pour half of the leaves in your clean soup.  Hey we put herbs in our soups all the time why not healing herbs. I suggest to put it in after you cook the soup and just before serving.

RED soup

1 cup of Red Bhutanese Rice

1/2 cup of Red quinoa

2 garlic cloves ( roughly chopped)

1 half of  a medium onion ( diced)

1  tbsp of chili powder ( add 1 tbsp at the beginning of cooking)

1 tbsp of paprika ( I know this is a lot)  ( add 1 tbsp at the beginning of cooking)

1 1/2  tbsp of garlic powder (add 1 tbsp at the beginning of cooking)

1 tbsp of onion powder

1 1/2 tbsp of ginger powder ( add 1 tbsp at the beginning of cooking)

1/2 tsp of turmeric

1 1/2  tsp of sea salt ( I used red salt) (add 1 tsp at the beginning of cooking)

1 1/2  tsp of cayenne pepper.

2 1/2 tbsp of olive oil

5 1/2  cups of water

Directions ~

  • Place oil in bottom of a sauce pan.  At the beginning of cooking ~ Add chopped onions, garlic and all the spices as directed, put aside the spices that will be added after you add the water, cook on a med low heat. Allow the spices to warm up a little to bring out their natural oils about a minute or two. Do not allow the onions and garlic to burn. Lower the heat if you need to.
  • Add the rice and quinoa. Cook the grains for a minute with the spices and aromatics.
  • Add 5 1/2 cups of water and the remaining spices and allow to cook on a low heat for about 40-45 minutes, until rice is done.
  • You should have a soup, not a stew.  Taste to see if you need more salt or any other seasoning, but this should do the trick. The point of this soup is to help boost the immune system and relieve the body from inflammation.
  •  Serve immediately adding your echinacea leaves on top and let steep for 5-7 minutes in soup.

This soup can be a bit spicy, if too spicy you can water it down for children. It is very detoxing as well, so it will make you go to little boys or girls room.  A good thing when you need to get toxins out of the body.

As you make this remember the first ingredient ~ SET the TABLE with LOVE.

Red Soup for the Cold Season
Red Soup for the Cold Season

Posted by

I am a yoga and meditation practitioner, the owner and creator of B'Tyli Natural Skin Therapies. I am a nutrition consultant and pursuing my degree in Holistic Nutrition,at Clayton College of Natural Health. I am mom of 2 boys, 27 years old, 13 years old and a 3 year old granddaughter. I have been married for 18 years to a wonderful man, who on June 17th donated his kidney to me. I have lived with chronic illness for 20 years and have learned so many spiritual lessons from this experience.I am currently publishing a book titled, Living within the Silver Lining( finding your blessings within the dark clouds). I love life and live it fully each day. Love to cook so check out my weekly or maybe daily recipes. Healthy and Delicious!!!

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