Immunity Soup

15 40 267
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Immunity Soup
Health Highlights


1 tbsp Coconut oil
1 bulb Garlic (minced)
1 medium White onion (finely chopped)
4 cup Shiitake mushrooms, raw (2-4 cups wild mushrooms, chopped)
2 tsp Turmeric, powder (or 1 tbsp fresh)
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste - omit for AIP)
1 medium leek(s) Leek (thinly sliced)
3 cup chopped Carrots
8 cup Bone broth, Organic (with optional Astragalus)
1 whole lemon(s) Lemon juice
1 whole lemon(s) Lemon peel (zest)
3 tbsp, leaves Tarragon, fresh (chopped)
1 cup Parsley, fresh (chopped)
3 cup Kale (about 5 large handfuls chopped - can use other dark leafy greens)


1. Heat the oil in a large heavy saucepan over medium heat.

2. Add the garlic and onion; sauté 3 - 4 minutes, or until onion softens. Add mushrooms; sauté 2 - 3 minutes, until mushrooms soften. Add spices, leeks and carrots and sauté 3 - 4 minutes, or until leeks and carrots soften.

3. Add 8 cups of broth and bring to a simmer. Add the lemon juice, lemon zest, tarragon, parsley and kale.

4. Reduce heat to low-medium and simmer soup for 10 minutes, until greens are very wilted. Adjust seasoning.



To make AIP friendly omit: Black Pepper

Nutrition Facts

Per Portion

Calories 267
Calories from fat 53
Calories from saturated fat 29.0
Total Fat 5.9 g
Saturated Fat 3.2 g
Trans Fat 0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 522 mg
Potassium 1221 mg
Total Carbohydrate 39 g
Dietary Fiber 11.1 g
Sugars 12.1 g
Protein 19.4 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 5.1

Energy sources