IMMUNITY SOUP

 

After a few days of indulging my body was telling (yelling) at me to get back on track.

I love using soups chock full of veggies and spices to get the job done. Soups are easy to digest and easy to pack full of 'the good stuff,' making them the perfect go-to when you feel like your body needs an immune boost.

This soup has been by far one of my 'most made' recipes and that does not shock me one bit.  It makes you feel good from the inside out due to healing properties of all the ingredients. The simplicity of this soup is what I love most, and it doesn’t hurt that it’s absolutely delicious. 

If you are in need of a warm hug ( from your food) this soup will quickly become your favorite!! 

 

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 (or 1 tsp dried 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 cannelloni beans, rinsed & drained
8 cups bone broth (I love the flavor of bone broth) or vegetable broth if keeping recipe vegan
About 1.5 cup water , more if need
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, water, 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! .

3 comments

  • I love this!

    Amy Tillotson
  • Since there isn’t a serving size it’s hard to calculate the nutrition facts…the nutrition facts for the entire recipe comes out to approx:

    Calories: 836
    Fat: 24.7
    Carbs: 93.9
    Protein: 92.5

    If you estimate that this serves 12 one-cup servings it would come out to about 69 calories, 2 fat, 7 carb, and 7 protein. Adding two 1lb chicken breasts would add to the macro count, but give you an extra 17g of protein if you’re not following a plant based diet!

    Dori
  • Hi,

    Can you share nutritional values for your immunity soup. Mainly calories, carbs , sugars.

    Thank you:)

    Nickki

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