Immune boost vegetable onion soup with naturally occurring antioxidant properties from veggies, herbs and spices is an age old wellness practice for everyday life.
Course Soups
Cuisine Health
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 4quarts
Equipment
Heavy soup pot with lid
Cutting board and knife
Ingredients
8cupsLeeks, chopped4 large
3Carrots peeled and chopped
1Garlic headpeeled and chopped
2cupsCelery, chopped
2cupsSpinach
2cupsMushrooms, chopped
1tbspFresh Ginger grated
1tbspFresh Turmeric grated
1/4cupExtra Virgin Olive OIl
2Lemonsjuice and zest
1bundleThyme tied
1tbspSalt
1cupWhite wine dry
6cupsWater
Instructions
Once the leeks are chopped, washed several times and drained, heat the olive oil in a very large pot, add leeks, stir and saute for about 2 minutes.
From there, simply layer into the pot, the remaining bulk ingredients, pour in the liquid ingredients, bring to a quick boil, lower, cover and simmer for an hour.
Remove the herb bundle. Scoop out about 3 cups of soup. Cool. Puree and return back to the soup. Soup is now ready to serve, or portion out into smaller servings for later servings.
Notes
Soup can remain in the fridge for several days, or the freezer for several months.
The addition of grated cheese, a dollop of plain yogurt, or kefir can add a creamy texture if desired.