Super Immune-Boosting Soup

Packed with ingredients that your immune system loves, Nedi generally likes to make this silky puréed soup at the first sign of a cold, which means it’s equally beneficial any time. This green soup is full of iron, vitamins C and B, copper and calcium. The garlic can reduce symptoms of a cold and ginger brings down inflammation in the body. This makes about six-to-eight servings, so half of it can easily be frozen in mason jars.”

Ingredients:
-3 cups of bone broth (if you’re vegetarian or vegan, you can use vegetable broth)
-2 cups of water
-3 cups of broccoli florets
-3 cups of spinach
-1 cup of green beans
-1 zucchini, sliced
-1/2 onion, sliced in 4 pieces
-3 cloves of garlic
-2 inches worth of fresh ginger
-1 teaspoon of sea salt
-pepper to taste

Toppings:
-1 tablespoon of extra virgin olive oil
-1/2 lemon’s worth of fresh lemon juice
-1/2 teaspoon of chili flakes
-1 teaspoon of Greek yogurt (optional)

Directions:
1. Bring the vegetable broth and water to a boil.
2. Add all of the ingredients.
3. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 20 to 25 minutes.
4. In small batches, transfer the vegetables to a high-powered blender. Add broth as you go, depending on how thick or thin you want the soup to be. For thicker, add less broth, and for thinner add more broth. Blend until smooth.
5. Pour the soup back into the pot and add the lemon juice and olive oil. Taste and adjust seasonings to your liking.
6. Ladle soup into bowls and enjoy!