Immunity Boosting Veggie Soup

This soup is packed with immune boosting ingredients that will help you start feeling better faster. 

Onion and garlic are considered anti fungal, antibacterial and decongestants. Celery is loaded with antioxidants, flavonoids, vitamin C, vitamin A, folate, potassium, calcium, fiber, vitamin B12, magnesium, and vitamin B5. Mushrooms are high in B vitamins, fiber, iron, potassium, riboflavin, selenium and zinc. Turmeric is a natural antiseptic and anti-inflammatory. Cumin is high in vitamin C and has anti-fungal properties. This recipe is easily doubled and freezes really well.

Ingredients

• ½ a medium onion chopped
• 1 large garlic clove minced
• ½  teaspoon turmeric
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• salt and pepper to taste
• 2-3 medium sized carrots chopped
• 2-3 celery stalks chopped
• 1 small box mushrooms sliced thin  (I use shitaki)
• 1 quart bone broth
• 2 lemons or limes
• 1 avocado (optional)
• 1 bunch of cilantro (optional)

Directions

• In a large soup pot on medium high add 1 tablespoon of olive or avocado oil. Add the onions and cook until translucent.
• Then add the garlic, cumin, coriander, turmeric, salt and pepper. Stir until it becomes fragrant, 2-3 minutes.
• Add the carrots and celery cooking until they begin to soften.  Then add the mushrooms and cook for an additional 5-7 minutes.  Finally, add the broth and bring to a boil. Once it comes to a boil reduce to the heat and simmer for 15-20 minutes.
• Turn the heat off, add the juice of the lemon or lime and stir.
• Serve warm. You can top it off with some diced avocado and cilantro.