Immunity Soup

15 40 298
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Immunity Soup
Health Rating


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.


Nutrition Facts

Per Portion

Calories 298
Calories from fat 51
Calories from saturated fat 30
Total Fat 5.7 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 497 mg
Potassium 1344 mg
Total Carbohydrate 42 g
Dietary Fiber 9.5 g
Sugars 11.2 g
Protein 20.2 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 5.1

Energy sources



To make AIP friendly omit: Black Pepper