Ingredients:
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500ml or more of vegetable broth or miso broth, to support gut health-immunity.
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Bunch of spinach and other dark leafy greens: they’re high in Vitamin C and antioxidants to fight infections.
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Juice from 2 lemons: citrus fruit is high in Vitamin C, which boosts the immune system by helping to produce white blood cells to fight off infections.
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2 heads of broccoli: rich in anti-oxidants.
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4 cloves of garlic: fights infections, antibacterial, antiviral/ fresh ginger- good amount: fights inflammations and toxins.
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1tbs turmeric: an anti-inflammatory spice that’s been used medicinally for centuries.
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Pinch of cayenne: a powerful anti-inflammatory.
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Black pepper & salt to season: like cayenne it calms inflammation and promotes sweating.
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1tsp wasabi (optional): relieves congestion.
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Big handful of pumpkin seeds: high in zinc for strengthening the immune system. You can roast them in tamari first
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500ml-1l of coconut milk: provides Vitamin C, anti-oxidants, and energy. Depending how much soup you make, you may add more broccoli for thickness of soup.
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Greek or coconut yogurt: has germ fighting probiotics. Add as a decoration/seasoning (don’t use in hot boiling soup).
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Mushrooms: antiviral, antibacterial, and anti-oxidant. Chopped, you will add them into soup after blending - keep aside.
Method:
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Fry onion & garlic in coconut (antiviral) or olive oil first until soft.
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Add broth/miso broth & coconut milk.
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Chop veggies and add in with rest of the ingredients. Only leave mushrooms aside.
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Bring to boil and cook for about 30 min. Then blend in food processor (I use a Vitamix).
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Transfer this purée back to your pot and add mushrooms.
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Cook for another 20 minutes or until the mushrooms are soft.
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Season to taste.
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Serve with dollop of yogurt and more pepitas (pumpkin seeds )
Enjoy!
