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Immunity Soup

by Cameron Greene December 16, 2020

Immunity Soup

There's nothing like a warm soup on a chilly Winter's day. The thing that's great about soup is that you can pack it with loads of veggies. If you feel that you need an immunity boost or a cold coming on, this Immunity Soup from Tasty as Fit, is sure to bring you back to life. It's one of the best soups I've ever had, and that's saying a lot because I love soup. You can really taste the ginger, oregano, cayenne pepper, and tomato. 

I personally prepared the soup with the original ingredients but you can always add or substitute ingredients in. You could make the soup vegetarian by using a vegetable broth over bone broth. In terms of the greens, I used kale over spinach as I prefer kale in soups. My friend who shared this recipe with me told me that sometimes she will add a small bag of frozen organic broccoli or chickpea pasta. This soup is great for your immunity because of the ginger, bone broth, and turmeric. 

 

I n g r e d i e n t s:

1 tbsp olive oil
1 Sweet onion
2-3 cloves garlic, minced
1 inch knob ginger grated
1 cup chopped celery
1 cup chopped carrots
1 tsp oregano
1 tsp salt and pepper, to start
3-4 tbsp fresh chopped basil 
1/2 tsp cayenne pepper ( or 1 tbsp + siracha optional, provides a kick )
2 -3 cups chopped mushrooms
1/2 large head chopped green cabbage
2 cans diced tomatoes (i did a combo of one Rotel and one regular, it was a great combo )
1 can cannellini beans, rinsed & drained
8 cups bone broth (I love the flavor of bone broth) or vegetable broth if keeping recipe vegan
2 cups spinach or any green of your choice!
2.5 tbsp fresh lemon juice , more to taste .
 

D i r e c t i o n s: 

In a large pot or Dutch oven , heat oil over medium heat. Add your chopped onion, carrots, and celery and sauté about 5 minutes. Add garlic and ginger and sauté a few minutes more. Add your oregano, basil, and cayenne pepper and cook one minute more. 

Next add your cabbage and mushrooms and sauté about 9-10 minutes. Add your 2 cans diced or rotel tomato, your broth, and beans. Bring to a slight boil while stirring occasionally. Once boiling and stirred, reduce heat to low and simmer. Add in your greens and lemon juice. Taste to adjust seasonings... and simmer about 30 minutes, or until veggies are cooked to your liking.

This soup gets even better as it sits! Chopped avocado is divine to top of the soup, as well as extra basil, nutritional yeast, and siracha! .

 

Thanks to Tasty as Fit for this amazing recipe.

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Cameron Greene
Cameron Greene

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