Boost your Immune System… with Soup!
Image: The Healthy Maven
We know that stress can suppress our immune system, and we know that certain vitamins and minerals (found in whole foods) can support it.
Now that the weather’s turn a little chillier (except for my peeps on the east coast!), soup is one of the best ways to get a healthy dose of immune-boosting whole foods into your diet.
This recipe from The Healthy Maven is loaded with all kinds of good stuff – from onions and garlic, to turmeric and kale. Cook up a big batch and freeze it for a busy night, and kiss winter colds & flus goodbye!
The Ultimate Immune-Boosting Soup
- 1 T coconut oil
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 celery stalks, sliced
- 1 lb shitake mushrooms
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp turmeric
- 12 cups water
- 4 heads baby bok choy, bottoms chopped off
- 1/2 head kale, chopped
- optional: 1 tablespoon freshly grated ginger
Chop off the bottom of the stem from your mushrooms and discard. Seperate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!
Heat up coconut oil in a large pot over medium heat.
Add onions and sauté for 5 minutes or until translucent.
Add in garlic and cook for 1 more minute.
Add in celery and mushrooms and sauté for about 10 minutes or until mushrooms have wilted.
Add in spices (including ginger, if using) and water and bring to a boil.
Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!)
Add bok choy and kale in the last 10 minutes of cooking to wilt.
Serve warm or store for up to 1 week in the refrigerator.