Immunity Boosting Green Soup Recipe By Tasty Food

IMMUNITY BOOSTING GREEN SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
• Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
• Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
• Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
• Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
• Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using. With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
• Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
• Enjoy!

IMMUNITY-BOOSTING WINTER SOUP

Steps:

• To prepare dandelion: Rinse greens thoroughly. Remove and chop stems, then coarsely chop leaves. Keep chopped leaves separate from chopped stems. Set aside.
• In a large, heavy-bottomed soup pot, combine water, astragalus, ginger, cayenne, garlic, shiitake and turmeric. Cover and place over medium-high heat. Bring to a simmer, then lower heat and cook 15 to 20 minutes, stirring occasionally.
• Add sweet potato, stir, cover and cook for another 4 or 5 minutes. Add minced herbs, bell pepper and cinnamon. Stir well, cover and cook for about 6 to 8 minutes, adding dandelion stems after 3 or 4 minutes.
• Finally, add spinach and dandelion greens. Season generously with salt and pepper, and cook for 4 or 5 minutes until greens are wilted and tender. Adjust seasonings. Remove astragalus root before serving.