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.