3 Feel-Better, Immune-Boosting, Flu-Fighting Soups

With COVID and the flu spreading, anyone and everyone are looking for ways to boost their immune system. It’s important that we all keep our immune systems strong to not only fight off colds and flu but any sort of virus as well.

It’s hard to get all of that in ONE food, that’s why it’s great to have a soup or stew that combines all the immune-boosting foods to help feed your body what it needs to fight off anything coming its way.

And these three feel-better soup recipes not only taste great but also boost your immune system! See below for the recipes:

Soul Food Cabbage Soup

Ingredients:

3 tablespoons extra virgin olive oil
1/2 onion, fresh yellow or brown chopped
2 cloves garlic, chopped
2 quarts of water (to enhance the flavor of your dish, use chicken broth in place of water)
4 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon black pepper
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounces) can Italian-style stewed tomatoes, drained and diced

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Directions:

In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Add and stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer for 15 to 30 minutes, stirring often.

RELATED: 10 Fruits and Vegetables That Boost Your Immune System

Double Detox Soup

As a liquid, soup is already helping you flush waste from your body. When you choose detoxifying ingredients, such as the ones featured in the recipe below, you are really treating your body to an internal cleanse as well.

Ingredients:

1/2 cup anise
1/2 cup brussels sprouts
1/2 cup cabbage
1/2 cup Swiss chard
1 tsp cilantro…
(ingredients continued on next page)

1 cup collards
1/4 cup dandelion
1 tsp fennel
1 tsp fresh garlic
1/2 tsp fresh ginger
1 cup kale
1/2 cup leeks
1/2 cup shiitake mushrooms
1/2 cup mustard greens
1/2 cup chopped radish
1/2 cup seaweed
1 tablespoon turmeric
1/2 cup chopped watercress
2 cups distilled water

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Directions:

Simmer ingredients for 1 to 2 hours over a low flame. Strain to drink as a broth, or if you prefer, leave the cut vegetables intact and enjoy a bowl. Eat immediately.

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Feel Better Soup (It’s called that for a good reason!)

Ingredients:

1 T coconut oil
1 large yellow onion, chopped
6 garlic cloves, minced
2 celery stalks, sliced
1 lb shitake mushrooms
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp turmeric
12 cups water
4 heads baby bok choy, bottoms chopped off
1/2 head kale, chopped
optional: 1 tablespoon freshly grated ginger

Directions:

Chop off the bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits! Heat up coconut oil in a large pot over medium heat. Add onions and sauté for 5 minutes or until translucent. Next, add in garlic and cook for 1 more minute. Then add in celery and mushrooms and saute for about 10 minutes or until mushrooms have wilted. Add in spices (including ginger, if using) and water and bring to a boil. Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!). Finally, add bok choy and kale in the last 10 minutes of cooking to wilt. Serve warm or store for up to 1 week in the refrigerator.