There are a million and one supplements out there boasting about their effects on our immunity, so how do we know what to do? I’d always say, start with your food, and use supplements second (important to use one of a high quality source, contact me for more details).

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This soup is a great start. It has vitamin C, a known antioxidant and immune booster, in the form of the greens. The cruciferous veggies (onions) give us sulfur, which have greater concentrations of beneficial phytonutrients, supporting detoxification. Garlic – well, you probably already know how powerful garlic is. We use an entire bulb in this recipe, so you’re getting tons of the great antibacterial and antiviral properties garlic naturally holds.



Try this Winter warmer!



Serves 3-4



1 whole garlic bulb
1 tbsp coconut oil
1 onion, chopped
6-8 green onions, chopped
2 zucchini, chopped
1 cup green peas
4 cups vegetable stock
2 cups greens (spinach, bok choy, kale, etc)
handful flatleaf parsley
juice of 1 lemon

First, roast the garlic. Heat the oven to 200c, 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 onions. Season with salt and pepper. Saute for 5 minutes, then add the zucchini, peas, and squeeze in the roasted garlic pulp. Cook for 5 minutes more.
Pour in the veg stock 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.



Enjoy! X