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Skype: MaureenA.West
Email:  Maureen@MaureenWest.net

Nutrition therapy is not intended as a diagnosis, treatment, prescription or cure for any disease, mental or physical, and is not intended as a substitute for regular medical care. The contents of this website are for information purposes only. Never disregard professional medical advice, or delay seeking medical advice or treatment, because of information contained in this website.

Winter Immune-Boosting Soup

Boost your immunity this flu season. This simple and tasty soup will help you stay healthy this winter.

Ingredients: 

  • 1 large onion, chopped 

  • 2 large carrots, diced 

  • 3 celery ribs, diced 

  • 2 T. fat: organic coconut oil, pasture-raised butter or ghee 

  • 2 t. ground turmeric (or 2 T. coarsely grated, if using fresh) 

  • 1/2 to 1 t. ground black pepper 

  • 1/4 to 1/2 t. ground cayenne (optional) 

  • 1 t. dried oregano (or 2 t. chopped fresh leaves) 

  • 1 t. dried basil or holy basil 

  • 1/2 t. dried thyme (or 1 t. chopped fresh leaves) 

  • 2 – 4 t. sea salt 

  • Thumb-sized chunk of fresh ginger root, finely grated 

  • 3 – 4 large cloves fresh garlic, chopped and grated  

  • 2 pasture-raised boneless/skinless chicken breasts or thighs, cubed (optional) 

  • 1/2 lb. mushrooms, preferably shiitake, sliced 

  • 4 qt. homemade or boxed organic chicken stock or vegetable stock 

  • 1 large bunch italian flat-leaf or curly parsley, chopped

 

Directions: 

  • Melt fat in soup pot over medium-low heat; add chopped vegetables and sauté for 5 minutes.

  • When onions become translucent, add 2 cloves chopped garlic, herbs and spices, and two teaspoons sea salt. Add cayenne if you enjoy a little spice for two minutes.

  • Add stock/broth and ginger, and bring to a gentle simmer.

  • Add chicken and mushrooms, and cook for at least 10 minutes.

  • Turn off heat and grate 1-2 cloves garlic into the soup.

  • Ladle into bowls and finish with a handful of parsley