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