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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


  • 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


  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.

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