Super Immunity Soup

Ingredients:

BROTH

Whole Chicken

3 whole Carrots, rough chopped

1 Onion, quartered

1 Bunch Celery, rough chopped

8-10 cloves of Garlic

Sprinkle of Peppercorns

1 Bay Leaf

1.5 TBSP Apple Cider Vinegar

All the scraps from your soup veggies

SOUP

1-2 Cans Full-Fat Coconut Milk

1 Package dehydrated Shiitake Mushrooms (can sub 8 ounces fresh or another mushroom type), sliced

1 Can Baby Corn Bits

1 Package Frozen Peas, thawed

1 Head of Garlic, roasted

1 Large Chunk Ginger, peeled and chopped

3 Chilies (Thai, Serrano, Jalapeno, Anaheim or Poblano, depending on your heat tolerance)

1 Onion, chopped

Your choice of veggies (recommended: cabbage, carrots, zucchini, grape tomatoes, bell peppers, broccoli, beets)

2 TBSP Kitchari Spice Mix (can substitute a mix of turmeric, ginger, cumin, fenugreek and brown mustard, or whichever of these you have in the pantry)

2 TBSP Miso Paste (optional)

FINISHING

Pepper, to taste (fresh cracked or White)

Juice of 1 Lemon per bowl (Meyers recommended)

Salt, to taste (Himalayan or Alea recommended)

Cinnamon, to top (optional)

Nutritional Yeast, to top

Handful of Basil, chopped (can substitute cilantro or even mint!)

INSTRUCTIONS:

If using dehydrated Shiitake Mushrooms, put them in a small container with hot water and cover. Leave for a minimum of 20 minutes.

Prepare all your soup veggies and set aside scraps for broth.

Roast your chicken uncovered (light layer of oil) at 450°F for 10 minutes. Reduce temperature to 350°F then cook for 20 minutes per pound, or until the chicken is 165°F (can sub a pre-cooked rotisserie chicken, unflavored).

Cut the bottom off a head of garlic. Wrap it in foil with a little oil and cook it with your chicken.

Separate the meat and tear it into bite-sized pieces. Add all the skin and bones to an Instant Pot (you can use a Crock Pot, it just takes much longer), along with all your rough chopped veggies and scraps from soup veg and remaining broth ingredients.

Manual cook or soup mode cook for 1 hour. You can vent release immediately or allow natural release if you're making this ahead of time.

While your broth is prepping, start your soup.

Heat 2 TBSP Ghee, Olive Oil or Butter on low until hot. Add chopped onion, ginger and chilies+rehydrated mushrooms (if using fresh, add them with the rest of veggies below). Simmer for 5 minutes.

Add coconut broth and miso and leave on low covered, until your broth is done.

When ready, strain the contents of the Instant Pot.

Put all the soup veggies except peas into the pot on the stove. Pour the broth over them and raise the temperature to medium-low.. Add the roasted garlic cloves and spices. Stir and cover for 15 minutes. Lower heat to low and add the chicken meat and peas. Remove from heat as soon as the veggies are softened enough to eat- do not overcook them, as this will be reheated during the course of your illness and they will continue to soften each time.

Squeeze a full lemon into the bottom of your serving bowl. Fill with soup. Top with salt, pepper and herbs/spices to taste.

The warming spices and chilies in this recipe are designed to flush out congestion and increase blood flow/body temperature. While this would normally not be advisable for Pitta dominant individuals, we want to stoke the fire element as much as possible when the body is fighting off viruses, so this is suitable for all doshas.

Do not add grains to this recipe and try to avoid them until you are well. I recommend you not eat anything else during your sickness except yogurt with berries. If you are too sick to keep food down, sip on the broth until you can digest solids.

If you're feeling really weak, this can be made much easier by using pre-chopped veggies, frozen veggies, pre-cooked chicken and even packaged bone broth (though making it fresh dramatically increases the healing properties).

-Veggie/Vegan Broth Version-

INGREDIENTS:

12 cups Water

1 TBSP Coconut Oil (can sub Olive Oil)

1 Red Onion, quartered (with skins)

1 Garlic bulb, roasted

1 Chili Pepper, roughly chopped

1 large piece of Ginger, roughly chopped (with skin)

1 Cup Greens of choice (kale, spinach, etc.)

4 Cups mixed chopped vegetables and peelings of choice (recommended: red cabbage, fresh mushrooms, leeks, celery, carrots, onions, broccoli, cauliflower)

½ Cup Dried or Fresh Shiitake Mushrooms

30 g Wakame

1 TBSP Peppercorns

2 TBSP Ground Turmeric

1 TBSP Coconut Aminos

One bunch of fresh Coriander, Basil or Cilantro

¼ Cup Nutritional Yeast Flakes

INSTRUCTIONS:

Cut the bottom off of one bulb of garlic. Wrap it in tin foil with a little oil and roast at 400 degrees for 40 minutes.

Warm oil over medium-low heat. Add garlic, onion, chili pepper, ginger and peppercorns. Saute for 5 minutes. add in ALL other ingredients, cover and simmer for 60-75 minutes. Strain and proceed with soup instructions above, substituting chicken with your protein of choice.