Turmeric Ginger Immunity Soup

We are well into one of my favorite seasons as a foodie.… FALL! With Fall, comes soups and stews, all the comfort food and of course Thanksgiving.

However, on the other hand, with the change of season can take a toll on your immunity. Once our immunity is compromised, we are more susceptible to the things around us like germs, which at this time of the year come in the form of the cold/flu.

This immunity soup is pretty much a warm hug in a bowl. With heavy hitter ingredients like

turmeric, ginger and black pepper, this soup is designed to not only taste good but give your body a good boost of natural defense against the icky stuff.

One important thing to remember with meals that are designed to work for you, and just any food in general, is to use fresh ingredients. Not only will your meal taste that much better with the freshest ingredient, but it will also work better for your body as well.

Without any further hold up, lets get into the details…

Immunity Soup

Pre Time: 15minutes | Cook Time: 25minutes | Total Time: 45minutes

Ingredients :

1 yellow onion

3 cloves garlic (minced)

1 tbsp turmeric (grated)

2 tbsp ginger (grated)

8 cups veggie broth

2 tbsp lemon (freshly squeezed)

1/2-3/4 tbsp kosher salt

1/2 tsp black pepper

1 red bell pepper (diced)

1 large carrot (diced)

2 cans chickpeas (drained / rinsed)

4oz spaghetti

4 swiss chard (chopped)

2 tbsp coconut sugar

1/2 tbsp celery salt

1/4 cup parsley (chopped)

Recipe:

Heat 2 tbsp of olive oil in a large pot. Once olive pan is hot, add your onion, garlic, turmeric and giver and sauté for 5-6 mins (stirring often, until softened and fragrant.

Once your mix is done, transfer this mixture to a blender. Next, add your lemon juice, and veggie broth and blend on high for 30-40 secs. Once done blending, set the mixture to the side.

Add your remaining 1 tbsp of oil to the same pot. Then, add celery, red pepper and carrots. Sauté this mix for about 4-5 mins. Add your first blended mix that you set to the side, along with salt/pepper, still well and bring to boil.

Once boiling, add your pasta and chickpeas, still well. Now, reduce your heat to a simmer, and let cook for 5-8 mins, or until your pasta softens.

Stir in your swiss chard, and parsley and continue to cook for a few more minutes.

Optional: served topped with more fresh vegetables and thinly sliced scallions.

ENJOY!

Notes:

In order for this to work it's best, make sure to use all fresh ingredients where you can. You can also swap your spaghetti for any pasta of your choice.