Why make this recipe
This Immune Boosting Soup is perfect for anyone looking to improve their health and strength, especially during cold and flu season. Packed with nutritious ingredients, it helps support your immune system while being delicious and satisfying. It’s an easy way to include more vegetables, herbs, and spices in your diet, making it not just a meal, but a health booster!
How to make Immune Boosting Soup
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 large carrots, chopped
- 2 parsnips, chopped (can substitute with sweet potatoes)
- 3 stalks celery, finely chopped
- 6 cloves garlic, minced (about 3 tbsp)
- 2 tbsp fresh ginger, minced
- 1 tsp dried turmeric
- 3/4 cup red lentils
- 2 tbsp fresh parsley, chopped
- 1/2 tsp sea salt, more to taste
- 4 cups vegetable broth + 2 cups water
- 2 cups kale or spinach, finely chopped
- 1 small lemon, juiced
Directions:
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for 3 minutes until it becomes translucent.
- Add the chopped carrots, parsnips, and celery to the pot. Sauté for another 5 minutes, stirring occasionally.
- Mix in the minced garlic, turmeric, and ginger. Sauté for 1 minute, letting the spices and garlic release their flavors.
- Pour in the vegetable broth and water. Add the red lentils, sea salt, and several grinds of black pepper. Stir the mixture and bring it to a boil.
- Reduce the heat to low and cover the pot. Let it simmer for 15 minutes.
- After 15 minutes, remove from heat. Stir in the chopped kale, parsley, and lemon juice. Cover the pot again and let the greens steam for a few minutes.
- Season with extra salt if needed, then serve and enjoy!
How to serve Immune Boosting Soup
Serve the soup warm in bowls. You can garnish it with a sprinkle of fresh parsley or a dash of black pepper for extra flavor. This soup can be a wonderful first course or a main dish, especially with some crusty bread or a salad on the side.
How to store Immune Boosting Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it in portioned containers. Thaw overnight in the fridge and reheat on the stove or in the microwave when ready to enjoy.
Tips to make Immune Boosting Soup
- Feel free to adjust the vegetables based on your preferences or what’s in season. You can add zucchini, bell peppers, or even some tomatoes for variety.
- If you like your soup smoother, use an immersion blender to puree a portion of it after cooking.
- Add your favorite protein, like cooked chicken or chickpeas, if you want to make the soup heartier.
Variation
You can easily customize this soup by adding different spices, such as cumin or coriander. For a spicy kick, consider including a pinch of cayenne pepper. If you prefer a creamier texture, stir in some coconut milk or a dollop of yogurt just before serving.
FAQs
1. Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs in this recipe. Just remember that dried herbs are more concentrated, so you should use about one-third of the amount compared to fresh herbs.
2. Can I substitute the lentils?
Absolutely! While red lentils are quick and easy to cook, you can use green or brown lentils as well. Just keep in mind that they may require a longer cooking time.
3. How can I make this soup vegan?
This recipe is already vegan! Just ensure to use vegetable broth and not chicken broth to keep it plant-based.
