Supporting our immune system is critical – whether it’s currently overreactive and presenting as hay fever or sinus issues or if your body is still cycling the colds, sniffles, coughs, COVID, and other viruses. This yummy soup will help to stabilise your immune function.

INGREDIENTS

  • 10 cloves of garlic, each clove peeled and crushed
  • 2 tablespoons grated ginger
  • 1 tablespoon grated fresh turmeric
  • 1 onion, peeled and chopped
  • 1 leek, white part thinly sliced
  • a few sprigs of fresh thyme
  • a few sprigs of fresh oregano
  • 1 carrot, chopped
  • 2 stalks of celery, sliced
  • 1 head of broccoli, chopped
  • 4 shiitake, reishi or any other mushroom, sliced
  • 1 litre of chicken stock or chicken bone broth (or vegetable broth)
  • 1 litre boiled water
  • 500 grams chicken breast/thigh, cut into chunks, (or mung beans/lentils work well here too)
  • 1 cup leafy green veg – such as spinach/kale/chard
  • sea salt, pepper and fresh parsley to serve

IMMUNITY SOUP RECIPE

  1. Combine garlic, ginger, turmeric, onion, leek and herbs in large stock pot with a little olive oil/coconut oil over medium high heat. Stir and cook until onion and leek are translucent.
  2. Add veggies and cook while stirring through spices for 5 minutes.
  3. Add stock and bring to a simmer. Add chicken. Simmer for a further 15 minutes, or until chicken is cooked through. (For the mung beans or lentils option – place in pot at the same time as the veggies if not already cooked). Add greens, stir through, season and then serve.

VARIATIONS

Vegetarian: replace the chicken with mung beans or lentils, and use vegetable broth in place ofchicken stock/broth. Add the mung beans/lentils into the pot at the same time as the vegetables, if not already cooked.

This piece is from our latest GHE Magazine; click here to view the magazine in full.