Let the Food be your Medicine! Here’s a healthy solution for the health revolution we need to counter the pandemic of fear. Bring on the inner yum with this tasty Immunity Soup, that is so fresh and flavorful you will be coming back for more. Easy to make and all of the ingredients are packed with vitamins and nutrients to boost your immune system. Chard is a nutritional powerhouse high in Zinc, Vitamins K, A and C, Brazil nuts full of Selenium (1 nut fulfills daily recommendation) and Lemons are packed with vitamin C and anti-oxidants alongside anti-viral anti-bacterial properties. Red onions are particularly rich in prebiotics inulin and fructooligoasacchrides to increase the friendly bacteria in your gut and improve immune function while garlic, ginger, cayenne and thyme (also in the Caribbean Masala) have powerful anti-viral anti- bacterial compounds for fighting germs. So there it is and here it is all of your Immune supplements in a Soup!.
1 pint Turkey Bone Broth
2 T. Virgin Olive Oil or Unsalted Butter
1 Chard Bunch (7-9 leaves)
1. c. Red Onion (1 medium onion chopped)
1/4 c. Raw Brazil nuts (3-8 hours soaked/drained)
1-2 Garlic Cloves (chopped)
1 T.. Raw Ginger (2-3 inch chunk sliced)
2 T. Lemon juiced
1/2 T. Fresh Thyme
1/4 t. Temple Taste Caribbean Masala
1.c. additional Purified Water or Vegetable Broth (add more if needed)
Real Salt to taste
Garnish: 1 T. Raw Hemp seeds and squeeze of Lemon
Substitute: Sunflower Seeds are also high in selenium and can replace Brazil Nuts
Note: Nut sensitive can omit the Brazil nuts, replace with ground Hemp, Sunflower or Sesame Seeds.
And obviously vegans/vegetarians can replace Turkey Bone Broth with Vegetable Broth.
Place a large pot on stove top turn on medium heat. Add in the following order: olive oil or butter, chopped red onion and garlic cloves, raw ginger and chard stocks also chopped.
Set aside the cut up the chard leaves until the onion mixture is glistening and somewhat caramelized, about 10-15 minutes cooking time.
Add chard leaves and the turkey broth, fresh thyme and Caribbean Masala.
Cook for another 5 minutes till chard leaves are wilted. Turn off heat and place the contents of the pot in the blender with the drained Brazil Nuts placed at the bottom of the blender close to the blades.
Add additional cup of vegetable broth or water or more if needed. I use home made vegetable stock made from all of the extra vegetable bits that come when cutting your vegetables. (don’t throw them away – throw them in a pot of water and boil for 1-3 hours)
Whirl cooked soup ingredients till smooth and creamy.
Return the blender contents to the pot and add the Lemon Juice and additional salt or vegetable bullion cube for flavor.
Serve with a spoonful of hemp seeds sprinkled on top and lemon wedge.