3 Healthy & Natural Immune Boosting Soups

With the Christmas holidays here and New Year’s Eve on the horizon, you’re probably looking forward to resting, relaxing and spending some quality time with friends and family. While there’s definitely a lot to like about the holiday season, one of the unfortunate facts about this time of year is that the cold winter weather can have a negative impact on your immune system and increase your chances of contracting the common cold and the flu. That’s why in today’s post I’m going to help you protect your immune system from seasonal decline and provide you with 3 Healthy & Natural Immune Boosting Soups.

Each of the three soups is packed with immune system boosting nutrients, uses all natural ingredients and tastes great. To prepare these immune boosting soups, you will need the following equipment…
– 4 Soup Bowls
– 4 Soup Spoons
– 1 Hand Blender
– 1 Large Stockpot
– 1 Wooden Spoon

1) Beef & Chilli Soup

This beef and chilli soup is rich, spicy and filling. The beef adds plenty of immune boosting iron, protein, selenium and zinc to the soup while the use of chilli gives it a kick and supplies lots of immune system strengthening beta carotene, capsaicin, vitamin B6 and vitamin C.

Ingredients:
– 500ml Of Beef Stock
– 4 Beef Fillet Steaks (452g)
– 2 Chopped Large Tomatoes (364g)
– 2 Chopped Large Carrots (144g)
– 2 Tablespoons Of Extra Virgin Olive Oil (36ml)
– 1 Chopped Large Onion (150g)
– 1 Chopped Large Red Bell Pepper (164g)
– 1 Clove Of Garlic (3g)
– 1 Finely Chopped Jalapeño Chilli Pepper (14g)
– 1 Teaspoon Of Black Pepper (6g)
– 1 Teaspoon Of Chilli Powder (6g)
– 1 Teaspoon Of Dried Oregano (6g)
– 1 Teaspoon Of Paprika Powder (6g)
– 1 Teaspoon Of Salt (6g)

Instructions:
1. Add the beef, bell pepper, carrot, extra virgin olive oil, jalapeño chilli pepper, onion and tomatoes to the stockpot, place it on the hob on a medium heat and heat the ingredients for 10 minutes.
2. After 10 minutes, add the remaining ingredients to the stockpot, stir the soup mixture with the wooden spoon and bring it to the boil.
3. Once the soup mixture starts to boil, cover the crockpot with the lid, turn the hob down to a low heat and simmer for 4 hours, making sure that you check and stir it every hour.
4. After 4 hours, take the stockpot off the hob, turn the heat off and give the soup mixture one final stir with the wooden spoon.
5. Pour an equal amount of soup into each of the four soup bowls and then serve the bowls of soup with the soup spoons.

Yield:
– 4 *464ml Bowls

Calories:
– 1,440 Calories Total
– 360 Calories Per Bowl

Nutritional Information:

Nutrient	Amount Per Bowl (g)	Total Amount (g)
Carbohydrates	13.6	54.4
Of Which Dietary Fibre	3.7	14.8
Of Which Sugars	7.6	30.4

Fat	18.3	73.2
Of Which Monounsaturated Fat	11.3	45.2
Of Which Polyunsaturated Fat	1.6	6.4
Of Which Saturated Fat	5.5	22

Protein	34.3	137.2

2) Turkey & Mushroom Soup

This turkey and mushroom soup has a light, satisfying flavour and is packed full of nutrients that support the immune system. The turkey is loaded with protein, selenium, vitamin B3, vitamin B6 and zinc which all boost the immune system while mushrooms are filled with immunity building B vitamins (B1, B2, B3, B5, B6 and B9), selenium and zinc.

Ingredients:
– 500ml Of Turkey Stock
– 150g Of Green Peas
– 8 Large Mushrooms (184g)
– 4 Turkey Steaks (452g)
– 2 Chopped Large Carrots (144g)
– 2 Tablespoons Of Extra Virgin Olive Oil (36ml)
– 1 Chopped Large Onion (150g)
– 1 Chopped Large Sweet Potato (180g)
– 1 Teaspoon Of Black Pepper (6g)
– 1 Teaspoon Of Dried Basil (6g)
– 1 Teaspoon Of Dried Oregano (6g)
– 1 Teaspoon Of Salt (6g)

Instructions:
1. Add the carrots, extra virgin olive oil, mushrooms, onion, sweet potato and turkey to the stockpot, place it on the hob on a medium heat and heat the ingredients for 10 minutes.
2. After 10 minutes, add the remaining ingredients to the stockpot, stir the soup mixture with the wooden spoon and bring it to the boil.
3. Once the soup mixture starts to boil, cover the crockpot with the lid, turn the hob down to a low heat and simmer for 4 hours, making sure that you check and stir it every hour.
4. After 4 hours, take the stockpot off the hob, turn the heat off and give the soup mixture one final stir with the wooden spoon.
5. Pour an equal amount of soup into each of the four soup bowls and then serve the bowls of soup with the soup spoons.

Yield:
– 4 *446ml Bowls

Calories:
– 1,376 Calories Total
– 344 Calories Per Bowl

Nutritional Information:

Nutrient	Amount Per Bowl (g)	Total Amount (g)
Carbohydrates	23.3	93.2
Of Which Dietary Fibre	5.5	22
Of Which Sugars	9.2	36.8

Fat	10.4	41.6
Of Which Monounsaturated Fat	7.2	28.8
Of Which Polyunsaturated Fat	1.4	5.6
Of Which Saturated Fat	1.8	7.2

Protein	39.2	156.8

3) Almond & Garlic Soup

This almond and garlic soup is a great alternative for vegetarians who want to keep their immune system healthy over the winter months. The almonds provide your body with immune system supporting gallocatechol, protein, vitamin B2 and vitamin E while the garlic keeps your immune system healthy by supplying you with large amounts of germanium, protein, selenium, vitamin B6 and vitamin C.

Ingredients:
– 100g Of Ground Almonds
– 30 Cloves Of Garlic (89g)
– 2 Tablespoons Of Extra Virgin Olive Oil (36ml)
– 1 Chopped Large Onion (150g)
– 1 Litre Of Whole Milk
– 1 Tablespoon Of Butter (18g)
– 1 Tablespoon Of Lemon Juice (18g)
– 1 Tablespoon Of Tomato Purée (18g)
– 1 Teaspoon Of Black Pepper (6g)
– 1 Teaspoon Of Cayenne Pepper (6g)
– 1 Teaspoon Of Paprika Powder (6g)
– 1 Teaspoon Of Salt (6g)

Instructions:
1. Add the garlic, onion and half the milk to the stockpot, place it on the hob on a high heat until the milk starts to boil, then turn the hob down to a low heat and let it simmer for 20 minutes.
2. After 20 minutes, add the ground almonds to the stockpot, stir well with a wooden spoon, grab the hand blender and blend the soup mixture until it’s smooth and puréed.
3. Once the soup mixture is smooth and puréed, add the remaining ingredients to the stockpot, stir well with the wooden spoon and simmer for a further 10 minutes.
4. After 10 minutes, take the stockpot off the hob, turn the heat off and give the soup mixture one final stir with the wooden spoon.
5. Pour an equal amount of soup into each of the four soup bowls and then serve the bowls of soup with the soup spoons.

Yield:
– 4 *401ml Bowls

Calories:
– 1,900 Calories Total
– 475 Calories Per Bowl

Nutritional Information:

Nutrient	Amount Per Bowl (g)	Total Amount (g)
Carbohydrates	33.6	134.4
Of Which Dietary Fibre	4.7	18.8
Of Which Sugars	16.9	67.6

Fat	35	140
Of Which Monounsaturated Fat	17.8	71.2
Of Which Polyunsaturated Fat	5.9	23.6
Of Which Saturated Fat	11.3	45.2

Protein	15.4	61.6

Summary

I hope these immune boosting soups keep you warm during the cold winter months and more importantly, keep your immune system strong. By cooking them up regularly, you’ll give your body all the nutrients it needs to keep infection at bay and be able to enjoy a tasty treat that’s both healthy and natural. So if you haven’t done so already, get those ingredients prepared, get the hob warmed up and start enjoying these immune boosting soups.

Once you’ve had a chance to prepare these immune boosting soups, please leave a comment below and let me know how you found them. Also, if you’ve got any more immune boosting soup recipes, please share them with everyone in the comments section below. Finally, if you found these immune boosting soup recipes beneficial, please Like Them, +1 Them, Pin Them or Tweet Them, so that as many people as possible can enjoy them.