This soup is loaded with garlic and ginger! It is very delicious and warming and it will help your body get over a cold and ward off the next one.

Garlic is an antibacterial, antiviral and antufungal and ginger helps the body detoxify during colds and flus. Combining both of those amazing herbs makes a powerful immune boosting brew!

To make the soup:

Mince 1/2 a head of garlic and a 2 inch piece of peeled ginger
Saute in a soup pot with 2 tablespoons of coconut oil for 1 minute
Add the following vegetables cut into chunky, bite size pieced
1/8 red cabbage
1 large potato
1 large carrot
2 ripe tomatoes
1 package of sliced baby bella (crimini) mushrooms
Add plenty of broth (use vegetable or chicken) or water
Add 1 tablespoon of tomato paste
Season with salt, pepper, turmeric and a touch of cumin
Bring to a boil and simmer, covered for 20-30 minutes, until the vegetables are soft
Add 3 cups of mixed power greens
Add 1 cup of chopped parsley
Cook for another 2 minutes and turn the heat, keep the pot covered for another 3 minutes
Serve hot


~ You can add chicken to this soup and cook until the chicken is done.
~ For vegetarian/vegan protein you can add a can of beans or chickpeas.
~ You can use any vegetables you like.
~ Make sure to include plenty of dark leafy greens, they are a nutritional powerhouse.

Serving Suggestions:

~ You can serve this soup with a crusty whole grain bread.
~ You can add a serving of cooked grain like brown rice, quinoa or barley.
~ You can add noodles to the soup in the last 7 minutes.

As you can see this soup is very versatile so don’t worry if you don’t have an ingredient or two and feel free to add the ingredients you love.