How to Avoid Getting Sick Using Food
The foods we eat can be the best line of defense when you’re trying to figure out how to avoid getting sick. Many foods can help boost your immune system, which is especially important right now. And the more immune-boosting foods you can incorporate into your day the better! This soup recipe is a great place to start. I love it because it’s packed with vitamins and minerals using ingredients like turmeric and kale.
How to avoid getting sick with soup
Try your hand at recipes that contain multiple immune-boosting foods in them. This vegetarian, nutrient-dense soup is packed with foods that do just that. So what’s in it and why should you care?
- Mushrooms - the soup is made in a mushroom broth. Mushrooms contain powerful antioxidants that eliminate free radicals and provide vitamin D.
- Garlic - garlic is a natural antibiotic. It can boost the number of virus-fighting cells in your body.
- Coconut oil - besides being a healthy fat, coconut oil contains two antiviral compounds, lauric acid and caprylic acid.
- Turmeric - turmeric contains a very powerful antioxidant called curcumin. Curcumin can decrease inflammation that is connected to some illnesses.
- Kale - probably the best superfood out there. It’s got plenty of iron, which keeps your body working in tip-top shape. Plus it contains tons of vitamins and antioxidants.
Ingredients
- 1 teaspoon coconut oil
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 3 celery stalks, sliced
- 1 lb shiitake mushrooms
- 1 ½ teaspoons sea salt
- 2 teaspoons turmeric
- 12 cups water
- 4 heads baby bok choy, bottoms chopped off
- 1/2 head kale, chopped
Instructions
Chop off the bottom of the stem from your mushrooms and discard. Separate stems from tops. Slice tops and remaining stem if necessary, into large pieces. (Only discard the very bottom stems, not the full stem.) Heat up the coconut oil in a large pot over medium heat. Add onions and saute for 5 minutes or until translucent. Add garlic and cook for another minute. Add celery and mushrooms and saute for 10 minutes or until mushrooms have wilted. Add spices and water and bring to a boil. Let simmer, covered for at least one hour. Add the bok choy and kale 10 minutes before turning off the stove, giving it just enough time to wilt.
