Immune Boosting Soup

Dr. Ingrid Maes Recipes Leave a Comment


▪ 1/4 cup olive oil
▪ 1 medium onion, chopped
▪ 1 yellow pepper, chopped
▪ 1 jalapeno pepper, chopped
▪ 2 stalks celery, chopped
▪ 2 medium carrots, chopped
▪ 2 Tbsp. chopped garlic
▪ 2 cups diced tomatoes
▪ 2 cups cauliflower “rice” or more to taste (1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
▪ 1/2 tsp. cayenne pepper
▪ 1/2 tsp. black pepper
▪ 1/2 tsp. paprika
▪ 1 tsp. garlic powder
▪ 1 tsp. sea salt
▪ 2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
▪ 8 cups chicken stock
▪ 1/4 cup chopped scallions, or green onions
▪ 1/2 cup chopped cilantro

Heat olive oil in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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