IMMUNE BOOSTING SOUP

When I am looking to boost my immune system… I always start with what I believe to be the best medicine: food! This soup is packed with nutritional benefits to keep your gut and body healthy. But there is also an emotional nurturing that happens with soup as well. Soup grounds the soul. If you are feeling anxious or out of control, soup can be a great option to connect you back to inner peace.

Here is what is included in the soup and some of the benefits:

Garlic- many different studies show that garlic not only kills cancer cells but also boosts overall immunity against viruses. It is also an anti-inflammatory and improves cardio-health.

Olive Oil- can help to prevent heart disease, may reduce depression, promotes longevity.

Miso- rich in vitamin b, vitamin e, vitamin k and has benefits to our gut bacteria. Miso has been link to mental and physical benefits.

Kale- one of the most nutrient dense foods on the planet. Kale is a powerful antioxidant, vitamin C and vitamin k.

Lemon- lowers blood pressure and has high amounts of vitamin C. Lemon also increases iron absorption. It also strengthens your immune system and can especially protect against the common flu.

Mineral Salt- can help to maintain proper muscular absorption, eliminates bodily toxins and reduce the risk of dehydration.

So how can you make this soup? It is easy!

photo and recipe from “the simple veganista”

photo and recipe from “the simple veganista”

WHAT YOU’LL NEED:

2 heads of garlic

2 tablespoons of olive oil

6 cups of vegetable broth

4 tablespoons of white miso

squeeze of a lemon

sliced green onion

himalayan salt to taste

DIRECTIONS:

Preheat oven to 400. Cut off the tops of the garlic bulbs. Place the garlic bulbs on top of a sheet of tin foil. Drizzle the tops of the garlic with oil oil and enclose with the tin foil. Bake for about 45 minutes. Let it cool for 10.

In a large pot, squeeze the garlic into a pot and mush it with a wooden spoon. Add all the liquids and turn heat to medium low. Incorporate the miso and the greens on low heat for around 10 minutes. Serve with lemons and maybe red pepper flakes (if you like some extra heat).

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