Whether you’re feeling sick, run-down, on the verge of illness, or simply want a highly nutritious meal in minutes, throw together this delicious immune boosting soup.
Immune Boost Soup Ingredients
– Leftover cooked veggies such as cauliflower, sweet potato, pumpkin, carrot, green beans.
– 1 stick carrot or celery, diced
– 1-2 inches fresh ginger, chopped
– 2 garlic cloves, chopped (use leftover roasted garlic for extra flavour)
– 4 cups chicken broth
– 2 small red chillies, seeded and chopped (optional)
– Leftover cooked meat, chopped such as bacon, chicken, fish (optional)
– Fresh herbs to garnish (optional)
For my soup, I used: leftover steamed cauliflower and carrots as the base, then leftover steamed green beans and cooked bacon chopped and added in after blending the base. That’s just what I had in my fridge, and it came out great! You see…
The beauty of this soup is that the ingredients can be widely varied to suit what you happen to have on hand in the fridge. Making the most of leftovers is one of the best ways to ensure you always have interesting primal meals ready in a jiffy. So every time you cook up some meats and veggies, always make extra so you have a variety of deliciousness in your fridge for the next meal. Read The Basics of Lovin’ Leftovers for more on this!
Boost your immunity with everyday superfoods
What makes this soup such an immune booster is all of its superfoods. No, there are no goji berries, maca powder or chia seeds. Just real organic nutrient-dense plant and animal foods, as I talk about in The Only Superfoods You’ll Ever Need.
Soup is a superfood powerhouse meal, combining vegetables and meats with bone broth, which is liquid gold for your body. Add to that ginger, garlic and chili, known for their antifungal, antibacterial and healing properties, in addition to all the micro-nutrients they provide, and top it off with healing herbs.
Immune Boost Soup Recipe
Step 1: Saute the diced celery or carrot for a couple minutes in a medium-hot pot with your favourite cooking fat like butter, coconut oil, or tallow.
Step 2: Add the chopped ginger, garlic and optional chilies and saute for another minute or two, being careful not to burn the garlic. If using leftover roasted garlic, simply squeeze the garlic out of it’s skin into the pot.
Step 3: Add the stock, plus the leftover veggies you want to use as your base (blended part of soup), such as any combination of cauliflower, sweet potato, pumpkin and carrot.
Step 4: Heat and stir for a minute, then blend everything with a hand blender or in batches in a blender.
Step 5: Stir in any chopped leftover vegetables and meats you desire, such as green beans, zucchini, mushrooms, bacon, and chicken.
Step 6: Heat through, then salt and pepper to taste. If you have some, garnish with fresh coriander (cilantro), basil and/or parsley and extra chilies.
Do you love soup? What leftover meat and veg combinations did you or will you use for your immune boosting soup? Share your impromptu recipes!