Anti-Flu Soup II

This is the anti-soup. Anti-viral, anti-bacterial, anti-fungal, anti-oxidant and anti-inflammatory. The health benefits of this soup are much greater than the classic chicken soup elixir most of us were brought up with. I use this one-pot soup combination in addition to my rainbow salads & increased fruit intake during flu season or when there is a “bug” going around. Soothing on the tummy, comforting during cold weather and super delicious. I never get the flu or the common cold. Increased hand washing frequency can make a huge difference during flu season as well. Also, a great time to disinfect doorknobs, appliance touch points, counters, electronic devices such as keyboards, mice, cell phone, remote controls etc.

RECIPE
6 c low-sodium veggie broth
1 cup carrots
1 cup celery + leaves
1 cup Napa cabbage
2 cups chopped purple kale
2 cups chopped swiss chard
2 cups cauliflower
1 medium onion
1 full bulb of roasted garlic
1 Lemon (squeezed) about 2 Tbsp
1 cup Northern White beans
HERBS, SPICES & SEEDS
2 tsp turmeric
¼ tsp ground black pepper
½ tsp ground mustard seeds
1 Tbsp grated ginger root
1 Tbsp ground flax seeds
2 Tbsp chia seeds
1 Tbsp fresh sage or 1 tsp dried
1+ Tbsp fresh oregano or 1 tsp dried
1 Tbsp fresh thyme or 1 tsp dried

If you can handle the intense flavor add more oregano. Combine all of the ingredients in a medium pot, bring to a boil, then simmer covered with the lid vented for about 15 minutes. You can simmer this longer.

Makes 4 servings

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