From one of my naturopathic friends Isabell Ippolito at North Western Osteopathic.

Packed with antiviral ingredients, This recipe helps your body to combat colds and flu. This soup freezes well, so great for leftovers. This is a high protein, plant based gluten free recipe

Ingredients

• 3 long stalks celery finely diced
• 3 small-medium carrots diced
• 1 small leek finely sliced and washed
• 1 medium onion chopped
• 3 large flat mushrooms chopped
• 5 leaves kale finely sliced
• 2 tbsp. olive oil
• 2 tbsp. Massel Veg stock powder
• 1 tsp turmeric
• 1/4 cup quinoa
• few sprigs fresh thyme (or more if you love thyme)
• 11/2 liter water

Method

1. Heat olive oil and add turmeric, carrots, celery and leek and onion. 
2. Cover and cook for approx 5 min, stirring occasionally
3. Add mushrooms and cook for a further 2-3 min.
4. Add garlic, water and stock powder, bring to the boil and simmer for 20 min.
5. Add the quinoa and thyme and simmer for a further 15 min.
6. Add kale, cover with lid and leave for 5 min before serving. 
7. Season with a pinch of salt and pepper.

Eating a well balanced diet is vital to immune health.

Follow us on Facebook to hear about all of the ingredients you need to stay healthy, recipes and tips that you can easily do.

If you are worried about your immune function and need some guidance feel free to talk there is a no obligation free 10min assessment where I can give you some insights into how I can help some ideas about nutrients you may be missing.

Call 0412241198 to find out more.