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Ingredients
- 3-4 cups bone broth (or organic chicken stock): chicken broth has been shown to increase killer T cell activity increase your immune’s system ability to fight bacteria and viruses
- 5-10 cloves minced garlic: garlic’s sulfuric compounds make it effective against bacteria and infection
- 1-2 shredded carrots: high in beta carotene that converts to vitamin A. One of beta carotene’s jobs is to support the body’s mucus membranes, which line the respiratory and intestinal tracts, making it harder for bacteria to enter
- 1 small yellow onion, chopped: onions, like garlic, contain sulfur compounds along with quercetin, allicin and anthocyanins, which have anti-inflammatory effects that fight infection and bacteria
- 8 shiitake mushrooms, sliced: mushrooms are powerful immune builders and have been used to fight tumors in cancer treatment
- 3 tbsp minced fresh ginger root: eases nausea, is warming if you have the chills, and is anti-bacterial and anti-viral
- 3 cups spinach: high in iron and antioxidants. Helps to build white blood cell production.
- juice of one lemon (optional): high in vitamin C
- immune boosting spices: curry, turmeric
Preparation
Step 1
Coat a dutch oven or stock pot with coconut oil (anti-bacterial and anti-viral) over medium-high heat.
Add carrot, onion, garlic and ginger.
Cook til soft, about 5 minutes.
Cover with broth.
Turn down to simmer, and cook about 15 minutes or until vegetables are soft.
Add spinach and mushrooms and cook an additional 5 minutes until done.
Add curry powder, turmeric, and sea salt to taste.
Remove from heat; add optional lemon juice.
Serve piping hot and enjoy.