Creamy Immune Boosting Soup

On By In Recipes

Dairy Free. Gluten Free. Sugar Free.

This soup is packed with protein, fiber, magical immune boosting ingredients such as garlic and greens, and it tastes amazing! Prepare it for your family if they get sick, or to help prevent the sickness from invading your home!

Cook Time: 25 – 30 minutes

Yields: Approx 4 cups of soup

Print/Download PDF

Ingredients:

  • 2 heads of garlic. (Note, the whole garlic is the “head”.  The segments are the “cloves”.) – **you can also buy a container of peeled garlic, or peel it first. 1 head = about 12 cloves.
  • 2 – 3 garlic cloves kept raw
  • 2T olive oil (or garlic olive oil)
  • 1 sweet/yellow onion chopped – keep 1/2 of the onion raw
  • 1/4t red pepper flakes
  • small piece of tumeric (optional)
  • 2 celery stalks
  • 1 can garbanzo beans, chickpeas, or white beans (pre-cooked) – could also use the equivalent amount of cooked potato
  • 1 1/2 cup chopped spinach, collard greens, or kale – keep 1/2 cup raw
  • 1 carrot (optional)
  • 2 c water
  • 1 bouillon cube (optional)
  • 1/2 t salt (or salt to taste)
  • 1/2 t black pepper

Instructions:

Roast the Garlic

  1. Set oven to 350 degrees.
  2. Cut both of the garlic heads in half and drizzle with olive oil.  Wrap tightly in foil and put in the oven for 20 minutes. **you can peel the garlic beforehand so that it is easier later, but it roasts better if it stays unpeeled.
  3. Remember to hold a few cloves aside that are raw.

Prepare the Soup Base

  1. Heat up 2T olive oil in a large pot. Allow it to get slightly hot for about 2 minutes over medium heat.
  2. Add in the chopped onion, salt, and red pepper flakes.
  3. Cook until onions are translucent.  Approx 5 minutes.
  4. Add the water, bouillon, veggies, and beans.
  5. Remember to keep some onion and greens aside that are raw.
  6.  Cover and let simmer for 20 minutes on medium/low heat.

Puree

  1. Remove the garlic from the oven, unwrap, and allow it to cool.
  2. Remove the soup base from the cooktop and transfer it to the blender (we use our Vitamix which gets it really smooth.  A hand blender also works, or other blending device)
  3. Squeeze the roasted garlic out of the papery skin and add cloves to the blender.
  4. Add the raw onion, greens, and garlic to the blender (can also add raw ginger and red pepper)
  5. Blend on high until the mixture is smooth.
  6. Transfer the puree mixture back to the pot and heat on low (if it has cooled).

Serve and Enjoy!
Top with cracked pepper or parsley.

Have you tried this recipe?

If so, please leave a comment to let us know how you liked it or any modifications that you made!