Whip up a batch of this immunity soup when you need a boost. With the healing spices—garlic, ginger and turmeric—it’s hard not to feel lifted after one nourishing bowl. This recipe is adaptable and can be made with chicken or with butternut squash (pictured here) for a vegan option.
For a heartier soup, add in a serving of quinoa or brown rice before eating.
2 tablespoons olive oil or coconut oil
1 pound skinless boneless chicken breast, cut into 1-inch chunks OR use 3 cups butternut squash cubed for a vegan option
1 onion, diced
4 carrots, thinly sliced
2 celery stalks, thinly sliced
1-2 cloves garlic, minced
¼ cup parsley, coarsely chopped
1½ tablespoons freshly grated turmeric
1½ tablespoon freshly grated ginger (more if you love ginger)
1 zucchini, diced
1 yellow squash, diced
4 cups chicken broth (use vegetable broth for a vegan option)
1 cup filtered water
2 cups spinach
1-2 lemons, juiced
1 teaspoon sea salt
Sea salt & pepper to taste (use extra salt with the squash version)
Add in red pepper flakes or cayenne pepper for more spice
Cut the chicken breast (or squash) into 1-inch cubes. In a large stockpot, heat the oil and add in the chicken (or butternut squash) and onion. Sauté for 4-5 minutes. Add in the ginger and turmeric, stir to coat the chicken/squash with spices. Cook for 3-4 minutes. Add in carrots, celery and garlic, then sauté for 2-3 minutes. Next, place the remaining vegetables (except spinach) in the pan and stir. Add in 4 cups of broth and one cup filtered water. (Use more broth if a thinner consistency is desired.) Bring to a boil, cover and reduce to a simmer for about 30-40 minutes or until the vegetables are tender. Turn off the heat and add spinach. Cover for a few minutes to allow for the spinach to wilt.
Squeeze the lemon into the soup. Season with additional salt & pepper or red pepper flakes, if desired. Enjoy!