Winter Immune-Boosting Soup

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


  • 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



  • 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

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