There’s really something special about soup. How it warms us when it’s cold outside. Or how it’s even better the second time around. But more than anything, soup is one of the best things we can feed our immune systems.
Here’s a soup recipe that’s brimming with vitamins and antioxidants.
- 1 tbsp coconut oil (Contains antiviral compounds)
- 1 large yellow onion, chopped
- 6 garlic cloves, minced (Boosts T-cell counts)
- 2 celery stalks, sliced
- 1 lb shiitake mushrooms (Contains antioxidants and Vitamin D)
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp turmeric (Decreases inflammation)
- 12 cups water
- 4 heads baby bok choy, bottoms chopped off (high in vitamin A and C)
- 1/2 head kale, chopped (Contains iron, antioxidants, vitamins, and everything good)
- optional: 1 tablespoon freshly grated ginger
- Chop only the bottoms of mushroom stems and throw away. Save the mushroom tops.
- Heat coconut oil in a pot on medium
- Sauté onions for 5 minutes
- Add garlic, cook an additional minute
- Include celery and mushrooms for another 10 minutes, wilting the mushrooms
- Add in spices and water, then boil it all up
- For 1 hour or more, simmer it covered
- Bok choy and kale should be added during the last 10 minutes
- Serve it warm or save in the fridge for an additional week.
Full Recipe Here