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!

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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).

Serve.

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.

Enjoy!

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