Immune Boosting Soup

Tricia February 17, 2018 immune system, Nutrition Comments Off on Immune Boosting Soup

I have been talking about the immune system lately so I thought a recipe for a good immune boosting soup was in order. I would add shiitaki mushrooms also. Hippocrates, the father of medicine, once said, “Let food be thy medicine.” Indeed, consuming the right types of food can have a significant impact on your well-being and may even help you restore your health with a plethora of nutrients and synergistic components.

However, when talking about using food for healing, remember that we’re talking about real food — whole, non-GMO varieties that are ideally organic and locally grown — and not the processed junk you see on supermarket shelves. Hence, it’s always a smart idea to stock your pantry with fresh whole foods all year-round.

If you need a boost to help your immune system stay robust during these cold winter months, here’s a delicious soup that you can whip up at home. The list of ingredients may be intimidating, but it’s definitely worth the trouble and effort, as the variety of vegetables, plus herbs and spices, will help ramp up your immunity and keep you protected from illnesses.

Immune-Boosting Vegetable Soup

Cook time: 20 to 25 minutes

Ingredients

  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 2 cups kale (destemmed and torn into pieces)
  • 1 cup celery (diced)
  • 3 cups broccoli florets
  • 1 cup diced tomatoes, peeled and deseeded
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 cup lemon juice
  • 1/4 cup organic vegetable broth
  • 6 cups filtered water
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 tablespoon coconut oil
  • Salt and pepper to taste
Serving Size: 4 servings

Procedure

1Heat a large pot over medium-high heat. Add coconut oil, celery, carrots, minced garlic and ginger to the pot. Sauté for five minutes (until the veggies are a bit tender).
2Next, add broccoli, tomatoes, salt and pepper. Sauté for another three to five minutes.
3Add water and vegetable broth, then cover and bring the pot to a boil.
4Once boiling, immediately reduce the heat to a simmer. Then add lemon juice, cayenne, cinnamon, turmeric, cabbage and kale. Stir to combine. Let the ingredients simmer for 10 to 15 minutes (or until vegetables are soft, but not too soft)

 

Submitted by Tricia@Nutrition by Tricia

Comments are closed.