Cancel that Cold with a Quick Carrot Soup
One of the most aggravating things about winter is watching the flu claim one helpless victim after the next.
Most people are used to fighting the flu with medication and supplements, but did you know that diet also plays an instrumental role in boosting the immune system?
Antioxidant ingredients and foods with anti-inflammatory properties naturally reinforce your body’s resistance to the flu without having to consume concentrated nutrients.
This is why eating a vitamin-rich diet is good for you. Here’s an easy soup recipe that can help your body stay strong and energized to fight against those pesky sniffles:
Ingredients (Makes 8 Servings)
- ¼ Cup of Lemon Juice
- ½ Teaspoon of Black Pepper
- ½ Teaspoon Ground Turmeric
- 1 Avocado
- 1 Carrot
- 1 Cup of Fresh Parsley
- 1 lb. of Baby Spinach
- 1 Teaspoon of Peeled and Sliced Ginger
- 2 Tablespoons of Olive Oil
- 2 Tablespoons of Soy Sauce
- 3 Tablespoons of Fresh Oregano Leaf
- 4 Cups of Broccoli Florets
- 4 Cups of Swiss Chard
- 4 Scallions
- 6 Cups of Chicken Stock
- 8 Cloves of Minced Garlic
- Enough Pumpkin Seeds for Garnish
- Salt, to Taste
- Chop the scallions.
- Peel and grate the entire carrot.
- Peel and dice! the Avocado.
- Toast the Pumpkin Seeds.
- Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
- Add the oregano, parsley, turmeric, black pepper, carrot and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
- Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
- Add the chicken stock. Cover, reduce the heat to low and simmer for about 10 minutes until the broccoli starts to soften.
- Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
- Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender. With a standing blender or immersion blender, puree the soup briefly to combine, then ad! d the avocado, and salt. Blend until creamy, with no lumps remaining.
- Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
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