Anti-Flu Soup. The health benefits of this soup are far greater than the classic chicken soup elixir most of us were brought up with, that really never worked. 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. This soup is not only an immune builder with high levels of antioxidants but also very anti-inflammatory. 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 
2 cups chopped kale 
2 cups chopped beet greens 
2 cups mushrooms 
Sliced cauliflower leaves (from 1 head) 
radish greens (from 1 bunch) 
½ cup onions

HERBS, SPICES & SEEDS 
2 tsp turmeric 
¼ tsp ground black pepper 
1 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 
2 pressed garlic cloves

Combine all of the ingredients in a medium pot, bring to a boil, then simmer covered with the lid vented for about 15 minutes.

Makes 4 servings