Here in New England, it's officially Fall, which might be the most beautiful season in this part of the world. It's also officially cold and flu season - not so pretty.
I'll be giving a free talk at my office in Dedham on November 2nd all about healthy and natural ways to boost your immune system, and how to shorten the life of a cold if you do catch one this season. These free talks will take place monthly at Granite Chiropractic, covering seasonal topics (December's will inevitably have to do with surviving the holidays!)
All attendees of these talks will get some free recipes to take home and try. But I thought I'd post a bonus recipe here, which is also full of great immunity-boosting ingredients.
Super Greens Soup
- 1 whole garlic bulb
- 1 tbsp coconut oil
- 1 onion, chopped
- 6-8 scallions, chopped
- 2 zucchini, chopped
- 1 cup frozen fava beans or green peas
- 4 cups vegetable stock or water
- 2 cups greens (spinach, bok choy, kale, dandelion greens, etc)
- handful flatleaf parsley
- juice of 1 lemon
- First, roast the garlic. Heat the oven to 400F, place the whole garlic bulb on a heat-proof dish, and roast for 30 minutes. Set aside to cool slightly while you start the soup.
- In a large pot, heat the oil and add the onion and scallions. Season with salt and pepper. Saute for 5 minutes, then add the zucchini, frozen beans or peas, and squeeze in the roasted garlic pulp. Cook for 5 minutes more.
- Pour in the veg stock or water and bring to the boil. Reduce to simmer and leave to cook, covered, for 15 minutes.
- Take off the heat and carefully transfer the soup to a blender. Add the greens, parsley, and lemon juice, and blend until smooth. Return to the stove to heat before serving.