3 Immunity Boosting Fall Soups

By
The Alternative Daily
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With winter on the way, we could all use an immune system boost before cold and flu season hits. To give your system a supercharge in a truly delicious way, whip up a pot of one of the following soups, made with fresh fall ingredients.

The vitamins, minerals and antioxidants in the veggies, fruits and spices used to make these soups will nourish your body, and amplify your immune system for the coming winter. The organic coconut oil adds an additional kick of healthy fat, plus potent antibacterial and antiviral activity.

Carrot, Apple and Ginger Soup

Ingredients:

  • 2 tablespoons organic coconut oil
  • ½ medium organic onion, chopped
  • 1 clove organic garlic, minced
  • 1 organic apple, peeled and chopped
  • 1 pound of organic carrots, peeled and chopped
  • 3 teaspoons fresh ginger, peeled and chopped
  • 5 or 6 cups of homemade organic chicken or vegetable broth (to desired thickness)
  • 1 teaspoon sea salt (to taste)
  • ½ teaspoon black pepper (to taste)
  • ½ teaspoon ground cinnamon

Instructions:

  1. In a large pot or Dutch oven, saute chopped onion in coconut oil over medium heat for about 3 minutes, until just soft. Add carrots and apple and saute, stirring frequently, for about 4 to 5 minutes. Add garlic and ginger and saute for an additional minute.
  2. Add broth, turn up heat slightly, and wait for pot to boil. When it is boiling, cover the pot, lower heat to medium-low, and simmer for about 35 minutes, stirring every once in a while, until veggies are fully cooked. Add sea salt, pepper and cinnamon. Take the pot off the heat.
  3. Puree in batches in a blender, or with a hand blender, to desired texture. Serve, and freeze leftovers.

Curried Butternut Squash Soup

Ingredients:

  • 1 ½ tablespoons organic coconut oil
  • 1 organic onion, chopped
  • 1 clove organic garlic, minced
  • 2 pounds of organic butternut squash, peeled and cut into chunks
  • 1 organic pear, peeled and cut into chunks
  • 5 or 6 cups of homemade organic chicken or vegetable broth (to desired thickness)
  • 3 heaping teaspoons of curry powder (to taste)
  • 1 teaspoon sea salt (to taste)
  • ½ teaspoon cayenne pepper

Instructions:

  1. In a large pot or Dutch oven, saute chopped onion in coconut oil over medium heat for about 3 minutes, until just soft. Add butternut squash and pear and saute, stirring frequently, for about 4 to 5 minutes. Add garlic and saute for an additional minute. Stir in curry powder.
  2. Add broth, turn up heat slightly, and wait for pot to boil. When it is boiling, cover the pot, lower heat to medium-low, and simmer for about 35 minutes, stirring every once in a while, until veggies are fully cooked. Add sea salt and cayenne pepper. Take the pot off the heat.
  3. Puree in batches in a blender, or with a hand blender, to desired texture. Serve, and freeze leftovers.

Pumpkin soup Chicken and Rice Soup with Mushrooms

Ingredients:

  • 2 tablespoons organic coconut oil
  • 1 medium organic onion, chopped
  • 1 or 2 cloves organic garlic, minced
  • 1 cup organic celery, chopped
  • 2 cups organic button mushrooms, sliced
  • 8 cups homemade organic chicken broth
  • Meat from chicken used to make the broth, de-boned and chopped
  • ¾ cup organic brown rice
  • 1 or 2 teaspoons sea salt (to taste)
  • ½ teaspoon black pepper (to taste)
  • 1 teaspoon fresh thyme

Instructions:

  1. In a large pot or Dutch oven, saute chopped onion and celery in coconut oil over medium heat for about 3 minutes, until just soft. Add garlic and mushrooms and saute for an additional minute.
  2. Add broth, chicken, rice and thyme, turn up heat slightly, and wait for pot to boil. When it is boiling, cover the pot, lower heat to medium-low, and simmer for about 20 minutes, until rice is cooked. Add sea salt and pepper. Serve, and freeze leftovers.

-The Alternative Daily

 

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