Easy Recipe: Immune Soup (Paleo)
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Serves: 4 servings
This immune boosting soup is nourishing, delicious, and easy to make and is sure to become a staple.
  • 1 tbsp coconut oil
  • 3-4 cups bone broth (more or less depending on how thick you like it.
  • 5-10 cloves garlic, minced
  • 2 shredded carrots
  • 1 small yellow onion, diced
  • 8 shiitake mushrooms, sliced
  • 3 tbsp peeled and minced (or grated) ginger root
  • 3 cups torn spinach (or use a bag of pre-washed)
  • sea salt & freshly cracked black pepper to taste
  • squeeze of lemon
  • optional additions: 2 shredded chicken breasts, dash tamari, curry powder, drizzle sesame oil
  1. Coat a dutch oven or stock pot with coconut oil over medium-high heat.
  2. Add carrot, onion, garlic and ginger.
  3. Cook til a little soft, about 5 minutes. Cover with broth.
  4. Turn down to simmer, and cook about 15 minutes or until vegetables are as soft as you like.
  5. Add spinach and mushrooms and cook an additional 5 minutes until done.
  6. Add curry powder, turmeric, sea salt, and black pepper to taste.
  7. Remove from heat; add optional lemon juice.
  8. You can also add leftover shredded chicken or cooked shrimp for added protein if you wish.
  9. Serve piping hot and enjoy.
Recipe by Mary Vance, NC at https://www.maryvancenc.com/immune-soup/