Immune Boosting Green Soup

This immune boosting green soup is incredibly delicious and nutritious. It is packed with antioxidants and vitamins to keep you healthy during the cold months. Before you start pureeing the soup, if it looks like there is too much broth, remove some of it so the soup can be thicker. You can always add more of the broth back if it is too thick. I also like to save the vegetable broth and drink it with a little bit of lemon juice or freeze it and use it another time. Top the soup with grated ginger to add extra flavor and health benefits. Ginger helps to fight respiratory problems, aids digestion, boosts immunity and has great anti-inflammatory properties. My tip on ginger is to freeze it and then grate it over the soup because that way it is easier to grate and doesn’t stick to the grater. Trust me on this one, everyone who has tried this tip, loves it! Bonus on this soup? It is naturally gluten free, low carb and vegan!

Immune Boosting Green Soup

Serves 6

INGREDIENTS

• 8-10 cups water
• 1 head broccoli, chopped
• 1 leek, chopped
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 zucchini, chopped
• 1/2 tsp turmeric
• 1 tsp cumin
• sea salt & pepper to taste
• handful of parsley or cilantro, chopped

Toppings:

• frozen ginger, grated
• basil seeds or chia seeds
• chili flakes
• fresh lemon juice

DIRECTIONS

• STEP 1. Bring a pot filled with water to a boil and add in the broccoli, leek, onion, garlic, zucchini. Season with turmeric, cumin, sea salt and pepper. Bring the heat to medium and cook for 20 minutes, until the veggies are soft. If it looks like there is too much broth, remove some of it so the soup can be thicker.
• STEP 2. Add the parsley or cilantro and purée the soup using an immersion hand blender until it becomes smooth.
• STEP 3. Top the soup with your favorite toppings and serve while hot.

Tools/Products Used In This Recipe: