Recipe Collection: After Thanksgiving Immune-Supporting Soup

Kabocha– Winter squash are high in antioxidants and anti-inflammatories. They also contain large amounts of vitamin C and are a great source of fiber, which supports the digestive tract.

Garlic– Garlic contains over 100 sulfuric compounds, which can kill off bad bacteria and aid in fighting infection.

Ginger– Besides being high in antioxidants and anti-inflammatories, ginger is also a gastrointestinal soother.

Cabbage– The polyphenols in cabbage have both antioxidant and anti-inflammatory effects.

Shiitake mushrooms– The polysaccharides in shiitake mushrooms can increase immune function.

Turmeric– Turmeric is a powerful anti-inflammatory. It also improves liver function, aiding the body’s ability to remove toxins.

Kombu– Kombu’s polysaccharide content has anti-viral properties and a high nutrient content.

Cilantro– Cilantro contains anti-inflammatory and antibacterial compounds.

Not only is this soup packed with lots of immune-supporting goodies, but it’s also easy to pull together. It will make a large pot to enjoy for a couple of meals or divide and freeze a portion. Feel free to substitute chicken for turkey if you’re running low on leftovers, too!

After Thanksgiving Immune-Supporting Soup

You could use Earthley’s Immunity Soup as a base when making this recipe. Simply add 1/4 – 1/2 cup of Immunity Soup to water, simmer for 10 minutes (30 minutes is better), and strain out the herbs before adding them to the final recipe.

Ingredients:

• 2 tbsp expeller pressed coconut oil
• 1 medium onion chopped
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 1 kabocha squash, peeled, seeded and cubed
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 cups cabbage
• 8 shitake mushrooms, sliced
• 8 cups turkey or chicken stock
• 2 cups shredded turkey
• 1 tsp salt
• 1 tsp dried turmeric or 1 tbsp fresh grated
• 1 piece of kombu
• 1 bunch cilantro, chopped

Directions:

Step 1: In a large pot, melt coconut oil over medium heat and sauté onions, carrots, celery, and squash until the onions are tender.

Step 2: Add garlic and ginger and cook for another minute.

Step 3: Add remaining ingredients to the pot, except for cilantro, cover, and bring to a boil.

Step 4: Reduce the heat to low and simmer for 30 minutes.

Step 5: Top each bowl with a handful of cilantro and enjoy.

Print Recipe

After Thanksgiving Immune-Supporting Soup

Ingredients

• 2 tbsp expeller pressed coconut oil
• 1 medium onion chopped
• 2 cups carrots chopped
• 2 cups celery chopped
• 1 kabocha squash peeled, seeded and cubed
• 3 cloves garlic minced
• 1 tbsp ginger minced
• 2 cups cabbage
• 8 shitake mushrooms sliced
• 8 cups turkey or chicken stock
• 2 cups shredded turkey
• 1 tsp salt
• 1 tsp dried turmeric or 1 tbsp fresh grated
• 1 piece of kombu
• 1 bunch cilantro chopped

Instructions

• In a large pot, melt coconut oil over medium heat and sauté onions, carrots, celery, and squash until the onions are tender.
• Add garlic and ginger and cook for another minute.
• Add remaining ingredients to the pot, except for cilantro, cover, and bring to a boil.
• Reduce the heat to low and simmer for 30 minutes.
• Top each bowl with a handful of cilantro and enjoy.

What are your favorite immune-supporting foods?