Looking for an Immunity Booster? Then This Soup is for You.

You know you’ve got a good meal when your husband immediately packs up the leftovers for lunch the next day!


Immune Boosting Soup

6 cups organic chicken broth

2 cups pureed carrots (take 2 cups frozen carrots, over-cook, then mash or pureed with a hand-held blender)

1/2 cup barley

1 1/2 cups cooked chickpeas

3 large carrots, diced

1 1/2 teaspoon balsamic vinegar

1/2 teaspoon freshly ground pepper

5 tablespoon chopped parsley

5 tablespoon grated parmesan, more to top

optional – add in a cup of fresh spinach

In a soup pot, combine broth, pureed carrots, barley and chickpeas. Bring to a boil, reduce heat to low, cover and simmer 30 minutes.

Add carrots and return to a boil. Reduce to low, cover and simmer 15 minutes.

Using a handheld blender or potato masher, puree a small cup of the soup (just a little to add thickness without adding calories). Stir in vinegar, pepper, parsley and parmesan cheese (and spinach if adding).


My kiddos were not having the additional spinach that night, so I omitted it, but it adds a nice pop of green and nutritional punch to the dish if you do.


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