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.