Flu-Fighting Soup Recipe

1 tsp fresh coriander leaves or roots (optional)

1 lemon zest & juice

1 tbs fresh turmeric or 1 tsp dried ground turmeric

2 garlic cloves

2 spring onions

2 tbs fresh ginger

2 tbs fresh parsley leaves

2 tbs coconut oil

2-4 chicken breasts cut into cubes, cooked

32 oz chicken stock

2 tbs mirin

3 tbs soy sauce (or coconut aminos)

1 tbs miso paste

1 fresh red chili (optional)

Salt & pepper to taste

Baby kale or spinach to add

Place lemon zest & juice, parsley, ginger, spring onions, fresh turmeric, chili, coriander roots, & garlic into a food processor. Finely chop to your liking. Add the coconut oil and chop a little more.

Pour chicken stock into pot. Bring chicken stock to simmering. Then add remaining ingredients (except the kale or spinach).

Place baby kale and/or spinach leaves into soup bowl and pour hot broth over. Add chicken cubes, if desired. I also use mushroom & fresh bean sprouts. Serve with extra chili slices and more lemon juice to taste, if desired.

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