Dr. Lee’s Cold and Flu Soupby Dr. Thomas S. Lee

In a soup pan, put 1 tsp. olive oil, crush 3–6 cloves of garlic, and 1 green or red pepper in chunks. Warm this up a bit, then add 3 cups water and the following ingredients. (Feel free to modify the amount of spices and proportion of ingredients as
you wish.)

• 1/3 cup fresh ginger, diced finely

• 10 scallions, sliced

• 2 bricks (1/2 pound) tofu, chicken, or lamb; chunked & browned

• 3 cups bean sprouts

• 1/4 tsp. cumin

• 1/2 tsp. turmeric

Simmer for 20 minutes or so and eat enough to be comfortably full.


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