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