Immune Boosting Tips + Immune Boosting Soup Recipe!

IMMUNE BOOSTING AND COMFORTING SOUP
Vegan options included. The last thing you need to do these days is complicate your life. That’s why this recipe is so easy to make and includes some items that are shelf-stable and found in the frozen section. BUON APPETITO!

Yields 10 servings (perfect for freezing leftovers!)
50 minutes — cooking and preparation time

Ingredients
2 tbsp Extra Virgin Olive Oil
2 garlic cloves, minced
2-3 tbsp fresh ginger, minced
1 tsp cayenne pepper (or how much you like)
1 tsp turmeric
Kosher salt & ground black pepper to taste
1 large sweet onion, finely diced
2 lbs organic boneless skinless chicken breasts, cut into one inch pieces
(Vegan version use 1 glass container or can of cannellini beans, strained & rinsed)
½ cup fresh carrot, sliced
2 stalks celery, sliced
32 oz. chicken bone broth (frozen version works great!)
(Vegan version use low sodium vegetable broth)
6-8 cups water, depending on dilution preference
1-2 cups fresh organic spinach & or kale

Preparation
Heat olive oil in a stock pot.
Add fresh garlic, fresh ginger, and onion.
Cook for 3-4 minutes.
Add cayenne pepper, turmeric and salt and pepper. Cook for an additional 1-2 minutes, stirring often.
Add the chicken broth, water, chicken (or beans), carrots, and celery.
Bring to a boil.
Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
Add spinach and let cook for 5 minutes just before serving.
Pro Tip: Add in cremini, reishi, or shiitake mushrooms for extra antioxidants when you add in the carrots and celery.
Top with fresh chopped parsley and Parmigiano Reggiano (low lactose content due to lengthy aging process).