I would like to share with all of you a soup that kept my children healthy. A little Greek, a little Asian, a little Indian, a little Mexican; miraculous food and spices from around the world, make this soup truly a soup that will help you fight the battle against the cold. Make a huge pot, keep it in the refrigerator or frankly, keep it in the freezer. Have just one bowl per day and I think you will find the nasty cold and flu season will bypass you and your family completely. Try the soup, it is a little different tasting but keep in mind, it’s better tasting than any medicine you might take. I don’t know if it’s habit but I actually love it.
Just a quick reminder that when you are trying to ensure that your children are getting everything they need everyday, soup is a great way to do just that.
The V Well Immunity Boost Soup
- 6 tablespoons of extra virgin olive oil (divided)
- 6 stalks of celery (washed and sliced)
- 2 large onions (chopped)
- 6 carrots (washed, peeled and sliced)
- 1 large red pepper (chopped)
- 2 large sweet potatoes (peeled and chopped)
- 3 tablespoons fresh ginger (chopped)
- 30 shiitake mushrooms (sliced, I use the stems, you may not want to) (important note about mushrooms, never wash them, use a damp paper towel to clean them)
- 10 large garlic cloves (chopped)
- 1 bunch collard greens (washed well and sliced thin)
- 1 bunch Swiss chard (washed well and sliced thin)
- 1 bunch kale (washed well and sliced thin)
- 1 bunch dandelion greens (washed well and sliced thin)
- 1 bunch parsley (washed well and chopped)
- 20-30 cups of water
- juice of 4 large lemons
- 2 tablespoons turmeric
- 2 tablespoons paprika
- sea salt and fresh ground pepper to taste
- As always I recommend you have all the ingredients chopped and ready to go. The first part of this soup cooks very quickly so you must be prepared to add the ingredients. Remember you want to saute but not burn, so have everything prepared.
- In a very large soup pot over medium heat add 4 tablespoons olive oil, celery, carrots and onions. Saute 5 to 10 minutes until the onions are translucent.
- Add the red pepper, sweet potatoes and 2 tablespoons of olive oil, saute 10 minutes.
- Season with salt and pepper and add ginger, saute for 2 minutes.
- Add mushrooms and garlic, saute for 5 or 10 minutes.
- Add all greens and parsley, saute for 5 or 10 minutes, stir constantly.
- Add 20 to 30 cups of water, this of course will depend on whether you like you soup chunky or not. If you like it chunky, use less water. I like my soup gumbo style so I use less water.
- Add fresh lemon juice, turmeric, paprika and salt and pepper to taste.
- Turn down heat to low or simmer, simmer for roughly 35 to 40 minutes. Check the vegetables to see if they’re done.
When I have a bowl of this soup, I sprinkle more turmeric on top simply because it’s such a glorious spice. You may want to add more salt and pepper, I simply don’t use a lot of salt when I make soup. I suggest you stay away from salt too if you can. You and your children should have a bowl every day, it will be sure to keep the sniffles away.