Immune Boosting Veggie Soup
“My family love soup and I love the health benefits that it offers” and this soup is packed with immune boosting ingredients that don’t disappoint, including
Kale is jam-packed full of iron, which is essential for your body, along with being a great source of vitamins and antioxidants.
Garlic can boost the number of virus-fighting T-cells in your bloodstream. It also contains alliin which converts to allicin, which is believed to be the major antibacterial compound in garlic.
Mushrooms, which contains Ergothioneine, a powerful antioxidant that helps to eliminate free radicals. They’re also a powerful source of Vitamin D.
Turmeric is known for its ability to fight inflammation; turmeric contains a powerful antioxidant called curcumin which is responsible for this decrease in inflammation that is oftentimes found to be related to various illnesses.
Coconut Oil contains two important anti-viral compounds, lauric acid and caprylic acid. Together they can help ward off bacterial and viral infections.
garlic cloves, minced
coconut oil or olive oil
celery stalks, sliced
large onion, chopped
Let’s stir things up
Heat up coconut oil in a pot over medium heat.
Add onions and cook for 5 minutes or until translucent.
Add in garlic and cook for 1 more minute.
Add in celery and mushrooms and cook for about 10 minutes or until mushrooms have withered.
Add in spices and water to completely cover ingredients and bring to a boil. Top up with water as desired.
Then let simmer for 1 – 2 hour (top up with water as required)
Serve warm with toasted bread. Enjoy!
Tips: If you have kids at home, Let them help with preparation by peeling carrots and chopping up the mushrooms.
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