Since autumn is coming by and so are allergies, colds, and flues, I thought I could help you increase your body’s natural shield against them.
Food is a big part of being healthy, therefore taking good care of what you eat is mandatory. Moreover, I’ve prepared for you 7 immunity boosting soups.
But I have to tell you: this is not the only benefit you’ll be experiencing.
In fact, you’ll be able to:
- Better protect your joints
- Shield your gut health
- Enjoy a radiant, healthy looking skin
- Detox your body
- Help your metabolism
- Fight insomnia and help you sleep better
- Protect your heart
- And so much more
So, without further ado…
Allow me to tell you how easy it is for you to achieve all of the benefits above.
7 Immune Boosting Soups
Option 1: The Supercharging Bone Broth
- 10 garlic cloves
- 2 tablespoons grated ginger
- 1 tablespoon of turmeric powder
- 1 liter (35 1/4 oz.) chicken stock (or vegetable, if you prefer)
- 1 liter (35 1/4 oz.) water
- 500 g (17 1/2 oz.) chicken breast
- 2 bunches coriander
- 3 tablespoons soy sauce
- Smash the garlic cloves, chop the coriander.
- Then cut the chicken breast into small chunks.
- Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
- Let it boil for 5 – 10 minutes over a low heat so that the chicken is cooked through.
- Add the coriander just before serving.
Option 2: The Pumpkin Puree Turbocharging Soup
- One small pumpkin (2 pounds)
- 1 pound of carrots
- 2 tablespoons extra virgin olive oil
- a pinch of sea salt
- 35 oz. of water
- 1 teaspoon fresh grated ginger
- 1 teaspoon of turmeric powder
- Preheat your oven to 180 C.
- Add the peeled and chopped pumpkin on a baking tray. And then add the chopped carrots (I usually leave the skin on).
- On top of them, add a bit of olive oil.
- Add sea salt to taste.
- Mix the oil and seasoning with your fingers through the vegetables.
- Roast the veggies for 45 minutes until they caramelize.
- Blend the pumpkin and carrots.
- Add the water and ginger and turmeric if using any. And blend until smooth.
- Add another cup of water to adjust consistency to your liking.
Option 3: The Carrot Ginger Soup
- 2 garlic cloves
- 1 chopped onion chopped
- 1 large zucchini
- 1 Tbsp. grated or minced raw ginger root (or to taste)
- 1.5 lbs. of carrots
- Cinnamon, and/or cumin to taste
- fresh ground black pepper to taste
- 1 quart water (1/2 quart for thicker soup)
- Chop all vegetables and boil them until they’re cooked thoroughly.
- Add the spices and the water.
- Puree everything in a blender.
Option 4: The Ultimate Mushroom Power Soup
- 1 lb. shitake mushrooms
- 1/2 head kale, chopped
- 1 tablespoon coconut oil
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 celery stalks, sliced
- 1 tablespoon sea salt
- ¼ tablespoon black pepper
- 1 tablespoon turmeric
- 12 cups water
- Remove the bottom of the stem from your mushrooms.
- Separate the stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems, since they contain many nutritional benefits!
- Heat up the coconut oil in a large pot.
- Add onions and leave them on for 5 minutes.
- Add in garlic and cook for 1 more minute.
- Add in celery and mushrooms and stir-fry for about 10 minutes.
- Add in the water, the turmeric, salt and pepper and bring to a boil.
- Then let simmer for one hour. And voila! The ultimate mushroom soup.
Option 5: Garlic & Tomato Soup
- 12 garlic cloves, peeled and sliced
- 1-1/2 teaspoons olive oil
- 1 can of diced tomatoes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon minced fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a 3-cup baking dish, combine the garlic and oil.
- Cover and bake at 300° for 25-30 minutes. If you’ve lost track of time, then check to see if it’s lightly browned, and then reduce the heat.
- In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil.
- Reduce heat; cover and simmer for 30 minutes.
- Add the salt and pepper, along with the oregano and basil.
- Cool slightly. Place half of the soup at a time in a blender.
Option 6: Wild Rice and Chicken Soup
- Two chicken breasts
- 5 tablespoons rice
- 2 carrots
- 1 onion
- 1 root celery, sliced
- 1 parsnip root
- Parsley to taste
- 12 cups of water
- Clean the chicken and boil in the water in which you previously added salt.
- After the first boil, throw away the water and replace it with cold water with salt and boil the chicken again in it (this is a procedure used to get rid of the toxins inside the chicken meat).
- Then add the sliced carrots, celery, pastry and onions.
- Let it boil for 15 minutes, then put the rice and boil for another 15 minutes.
- Season it with parsley and salt to taste.
Option 7: Creamy Beet Soup
- 1 red beet
- 1 carrot
- 1 parsnip
- 1 onion
- 1 cube of butter
- 6 cups of water
- Boil the water and add a little bit of salt in it.
- Add the chopped vegetables and let them simmer until they become soft. You can test their consistency with a fork.
- Once you remove the pot from the oven, let it sit for 15-20 minutes. And then put the soup in the blender.
- Add 1 cube of butter, salt, and pepper.
- Serve with yogurt and parsley to taste.
These soups are truly incredible. So make sure you eat soup every day for a full week to skyrocket your immune system.
For dessert, or (why not) breakfast, you can try 7 Immune Boosting Smoothies that Will Immediately Upgrade Your Health.
What do you think of these soups?
Have you tried them before?
Do you think they will boost your immunity?
Tell me your thoughts in the comment section below and don’t forget to LIKE and SHARE.
To your health!