Add diced tomatoes, sun-dried tomatoes, pepper, and dried basil and stir to combine. Cover with the lid, making sure the vent is set to seal, and set to cook at high pressure for 15 minutes it will take several minutes to come up to pressure.

Once the time has elapsed, let the Instant Pot depressurize naturally for 10 minutes before releasing the rest of the pressure. Use an immersion blender to blend the soup until completely smooth, or cool slightly and carefully transfer to a traditional blender and blend until smooth.

To serve, garnish with fresh basil leaves if desired. The lean protein and vegetables in this savory bowl will give you the stamina and nutrients you need to convalesce, and the addition of lemon juice does more than just brighten up the flavors.

It also adds a dose of antioxidant vitamin C, according to data from the USDA. As well, lemons and other citrus fruits contain hesperidin, a compound that some early research has found may help activate immune pathways that prevent the flu and other viruses from replicating. In a large stockpot over medium heat, add olive oil, onion, potato, carrots, and celery and cook, stirring frequently, until vegetables begin to soften, 8 to 10 minutes.

Add garlic, stir and cook for 1 minute more. Stir in broth and bring to a simmer. Add turkey, salt, pepper, and rice. Cover and simmer until rice is tender, about 30 minutes.

Pho, a Vietnamese broth-based rice noodle soup, has been likened to the Asian version of chicken noodle soup. Many of its traditional ingredients have immune-boosting powers: Lime juice is rich in vitamin C, per USDA data , ginger has anti-inflammatory properties, and onions contain quercetin, a plant-based compound that research has found to have antiviral effects.

Pho can be a fun dish because you can mix and match toppings using whatever ingredients you like or have on hand, like fresh herbs or mushrooms. Add the oil, onion, and ginger and brown lightly, stirring only a few times, about 5 minutes.

Stir in anise, cinnamon stick, and coriander. Add the water, apple, chicken, fish sauce, and salt. Close the lid and set the cooker to the manual setting on high for 15 minutes. Once it is done cooking, allow to naturally release for 10 minutes.

If any pressure remains at that point, release it. Place the rice noodles in a large bowl of warm water until al dente, about 30 to 40 minutes. Stir occasionally to prevent noodles from sticking together.

Strain broth to remove any solids, reserving liquid. Pour broth over the prepared rice noodles and garnish with sprouts, cilantro, and any other desired ingredients. No pressure cooker? No problem! Simply simmer the broth ingredients in a large stockpot for 45 to 60 minutes before straining.

And this veggie-heavy soup is so low in calories it makes a great partner to a salad or half-sandwich. Place a large stockpot or dutch oven over medium heat. Add olive oil, bell pepper, and red onion. Cook, stirring occasionally, until peppers begin to soften, 5 to 7 minutes.

Add diced tomatoes, vegetable broth, diced green chilis, black beans, and corn. Bring just to a boil, reduce heat, cover, and simmer until vegetables are tender, 20 to 30 minutes. Garnish as desired.

While cream-based New England clam chowder tends to be high in calories and unhealthy fats, its tomato-based cousin nets you the benefits of the shellfish without the junk. This low-cal soup makes a great starter or side. In a large stockpot over medium heat, add oil, onion, carrots, and celery.

Cook, stirring frequently, until onions are translucent, 5 to 6 minutes. Add garlic and cook for 1 minute more. Stir in tomato passata, tomato paste, jarred clam juice, reserved clam juice, potatoes, bay leaves, thyme, and pepper. Bring just to a boil, reduce heat, cover, and simmer until potatoes are tender, about 30 minutes.

Stir in clams and cook just until heated through. Serve garnished with fresh parsley, if desired. This savory soup gets its flavors — which include coconut milk and curry spices — from the West African nation where it originated.

Use natural peanut butter to get the protein, fiber, and healthy fats without the sugar shock. In a large stockpot over medium heat, add olive oil and onion. Cook, stirring occasionally, until onion is translucent, 7 to 10 minutes. Add garlic, stir, and cook until fragrant, about 1 minute more.

Add curry powder and coriander. Add broth and stir, scraping up any browned bits from the bottom of the pot. Add chicken and bring the mixture to a light simmer.

Cover and simmer until chicken is cooked through, about 30 minutes. Health Conditions A-Z. Best Oils for Skin Complementary Approaches Emotional Wellness Fitness and Exercise Healthy Skin Online Therapy Reiki Healing Resilience Sleep Sexual Health Self Care Yoga Poses See All. Atkins Diet DASH Diet Golo Diet Green Tea Healthy Recipes Intermittent Fasting Intuitive Eating Jackfruit Ketogenic Diet Low-Carb Diet Mediterranean Diet MIND Diet Paleo Diet Plant-Based Diet See All.

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Healthy Recipes. By Kelly Kennedy, RDN. Medically Reviewed. Lynn Grieger, RDN, CDCES. Carrot Ginger Soup Carotenoids, the plant-based pigments that make carrots orange, could also be the reason they excel at fending off illness, according to the National Institutes of Health NIH. SERVES 6. CALORIES PER SERVING AUTHOR Kelly Kennedy, RDN.

Print Download Pinterest. PREP TIME 15 min. Ingredients 1 tbsp extra-virgin olive oil. Directions 1 In a large stockpot over medium heat, add olive oil, onion, and carrots.

Cook 1 to 2 minutes more. Nutrition Facts Amount per serving Serving size 2 cups. calories total fat 3g. saturated fat 0. protein 2g. carbohydrates 19g. fiber 4. sugar 9. added sugar 1g. sodium mg. TAGS: Mediterranean , Gluten-free , Vegetarian , Vegan , Low-Fat , Anti-Inflammatory , Appetizer , Side Dish , Paleo Diet , Whole30 Diet.

Rate recipe. Share recipe Facebook Twitter Pinterest Copy Link. contains Soy , Wheat , Fin fish. SERVES 8. Ingredients 2 tbsp extra-virgin olive oil, divided. Directions 1 In a heavy stockpot or dutch oven, heat 1 tablespoon of olive oil over medium high.

Cook for 1 to 2 minutes more. Keywords: Immune-boosting soup, immune boosting soup, vegan immune boosting soup. I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover. Your email address will not be published.

This was pretty good! Grocery stores near me do not carry bok choy, so I used cabbage and threw it in to simmer with the rest of the soup for over an hour. I had to add some lemon juice and a bit more salt for flavor. Will definitely make a gain.

Thanks for the recipe! Looks like the recipe my wife and I need. Looking forward to making this. Question though, what is the cooking time if using an Instant Pot on high pressure?

Thanks George. Delicious recipe! Loved it! I did use 2 blocks of organic vegetable stock and only had dried shiitake mushrooms. Will definitely make it again and love the other suggestions like miso and sweet potato! Thanks for sharing — I give it 5 stars!

This soup is definitely making me feel better. Glad it was the first immune soup recipe to pop up on Google. I usually never cook with Bok Choy and its so yummy. Overall, the soup came out terrific. I did add chicken bullion seasoning, chicken broth, carrots, chopped sweet potatoes, and red bell peppers.

Not bad but needed another more flavor so I added cumin and some sautéed chicken breasts that I generously seasoned with salt, pepper and garlic powder. My husband added Siracha sauce to his And I also ate it with plain ramen noodles added. Turned out delicious and packed full of flavors and some heat.

All rights reserved. Skip to content Sign up for free daily recipes! Jump to Recipe. Want to save this recipe? Just enter your email and get it sent to your inbox! Save Recipe. Immune Boosting Ingredients I wanted to share why I chose to use certain ingredients.

More Immune Boosting Recipes: Instant Pot Bone Broth How to Make Bone Broth in Your Slow Cooker My Go-To Healing Bowl Homemade Kombucha Superfood Hot Chocolate Healthy Kimchi Fried Rice. The Ultimate Immune-Boosting Soup. Print Recipe. Author: Davida Lederle Prep Time: 5 minutes Cook Time: 1 hour 25 minutes Total Time: 90 minutes Yield: 6 — 8 bowls 1 x Category: Soup Method: Cook Diet: Vegan.

Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark. Chop off the very bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!

Heat up coconut oil in a large pot over medium heat. Add onions and sauté for 5 minutes or until translucent. Add in garlic and cook for 1 more minute. Add in celery and mushrooms and saute for about 10 minutes or until mushrooms have wilted. Add in spices including ginger, if using and water and bring to a boil.

Then let simmer, covered for 1 hour or as long as you want the longer you leave, the better! Add bok choy and kale in the last 10 minutes of cooking to wilt.

Serve warm or store for up to 1 week in the refrigerator. Like this recipe?

Bok Choy — it is very high in Vitamin A, which is essential for a properly functioning immune system, while also containing high amounts of vitamin C, an antioxidant that shields the body from free radicals.

STEP 1: Chop off the bottom of the stem from your mushrooms and discard. Separate the stems from the tops and slice the tops into large pieces.

You only want to discard the very bottom of the mushroom stem! STEP 2: Heat the coconut oil in a large pot or dutch oven over medium heat. Add the onions and saute until translucent. Add the garlic and cook for an additional minute. Add in the celery and mushrooms and saute for about 10 minutes or until the mushrooms have wilted.

STEP 3: Add in the spices including the ginger, if using and water and bring to a boil. Lower heat, cover and simmer for at least an hour. The longer you leave it, the better in my opinion! STEP 4: Add the bok choy and kale in the last 10 minutes of cooking to wilt.

The all important question: is this immune boosting soup better for healing than a cup of chicken soup? One of the many reasons I love soup is that you can make one batch and eat it all week! Let your soup cool before storing in an airtight container in the refrigerator for up to 1 week.

You can also freeze your soup for a later date. This immune boosting soup will last in the freezer for up to 3 months. Just thaw in the fridge overnight or on the counter for several hours before heating up on the stove-top. Kick that cold or flu to the curb with the ultimate immune-boosting soup.

Packed full of vitamins and minerals from delicious ingredients like turmeric, kale and bok choy in a mushroom broth for a healthy vegetarian soup recipe.

Keywords: Immune-boosting soup, immune boosting soup, vegan immune boosting soup. I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover. Your email address will not be published.

This was pretty good! Grocery stores near me do not carry bok choy, so I used cabbage and threw it in to simmer with the rest of the soup for over an hour. I had to add some lemon juice and a bit more salt for flavor.

Will definitely make a gain. Thanks for the recipe! Looks like the recipe my wife and I need. Looking forward to making this. Question though, what is the cooking time if using an Instant Pot on high pressure?

Thanks George. Delicious recipe! Source: EatingWell Magazine, April This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. The recipe calls for two types of potato--red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup.

And not only is this comforting soup vegan--it's also gluten-free. Serve with a salad and crusty bread for a healthy dinner. Source: Eatingwell. com, September Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream.

Red bell pepper imparts a beautiful golden hue to the chowder and is a great source of vitamin C. For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way.

Source: Diabetic Living Magazine, Fall Forget the marble-size meatballs you find in many versions of this soup. In this easy recipe, they're full-size, full-flavored and plenty filling. Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy.

This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas hulled pumpkin seeds.

A drizzle of pumpkin seed oil is also a nice touch. com, October This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful.

Source: Diabetic Living Magazine. This vegan soup recipe is surprisingly easy to make. The flavorful broth is spiked with garlic, tomatoes and a hint of coriander.

Just slice and dice your cabbage and fennel and you'll be enjoying this quick healthy soup in no time. Thanksgiving turkey leftovers have never been so delicious. Wild rice adds a nutty flavor--plus extra protein and fiber--to this creamy, hearty soup. Try this easy, healthy turkey recipe to help you use your holiday extras.

Source: Diabetic Living Magazine, Winter This easy tortilla soup is a satisfying vegetarian riff on the classic dish. Make this a vegan tortilla soup by using vegetable broth and omitting the queso fresco topping. Be sure to use bone-in chicken here--it enhances the flavor of the broth, and the bones are easy to remove after cooking.

This healthy chicken soup can be made in an Instant Pot or pressure cooker. In this healthy broccoli-cauliflower soup recipe, broccoli, cauliflower and baby spinach get blended into a smooth puree which gives the soup body and a bright green color.

Cheddar cheese melted on top adds a creamy finish to this quick appetizer soup recipe. This Moroccan-inspired soup is made with roasted butternut squash and tomatoes, flavored with creamy peanut butter, and topped with zesty shrimp and julienned carrots.

It's a beautiful appetizer to serve to guests--and they'll love the taste! Skip the frying pan and make a full meal out of store-bought dumplings with this quick and easy minute soup. Shao Hsing or Shaoxing is a seasoned rice wine used in Chinese cooking. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.

This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes. Shelf-stable potato gnocchi are vegan, but if you want to make this soup gluten-free or lower in carbs, try cauliflower gnocchi instead.

We gave the plain old taco an easy, one-bowl makeover by turning it into soup! We garnish this zippy dish with pickled jalapeños, Cheddar cheese and tortilla chips, but feel free to mix it up with any of your favorite taco toppers.

com, August This is a soup with a long history references to it in English go back to that can now be conveniently made in a modern appliance. Hi Lynn, thank you for the feedback. I appreciate your comments and have adjusted the lemon juice.

So happy to hear you enjoyed the soup. Design by Purr. Soup Recipes. Jump to Recipe. About this Garlic Ginger Soup Recipe This garlic ginger soup is loaded with healthy ingredients. Can I Omit the Onion? Is Ginger in Soup Good for You?

Can I Make This Soup in the Instapot? Storage This soup stores well in the fridge but should be used relatively quickly so it does not go bad, and you preserve the natural flavors in the soup.

Yield: 4 light servings. Prep Time: 15 minutes mins. Cook Time: 30 minutes mins. Total Time: 45 minutes mins. Loaded with nutrient-dense veggies and herbs, this recipe may be able to help promote a strong immune system. Print Recipe Pin Recipe.

Instructions Boil the Pasta Boil a pot of seasoned water and cook the pasta according to the package. Al dente is best. Drain the water using a colander and set the pasta aside.

Drizzle it with olive oil to prevent sticking. Make the Soup Heat olive oil in a large saute pan over medium high heat. Add the diced onion, celery, sliced garlic and ginger. Sweat until translucent. Season with salt and black pepper. Once the veggies are translucent and softened, add the chicken bone broth, low sodium chicken broth, water and chicken bouillon.

Stir well. Let everything simmer over low heat for minutes. Taste the broth to make sure it is seasoned enough. Next, add the baby spinach and allow it to wilt. Then, add the fresh squeezed lemon juice. This will brighten the broth and add some extra flavor and acidity.

Prepare the Crispy Shallot In a separate non-stick skillet, add a touch of vegetable oil and fry the shallot slices until they become crispy.

Cooking off the spices with the aromatics — Makes the spices toasty and brings out the flavour. So much more effective than just adding it straight into liquids! It makes you feel virtuous even just thinking about making this.

This is a highly flexible recipe! Broccoli — A whole head! I use the stalk too. Just peel the fibrous skin, dice the stalk and throw it into the pot. When raw, fennel has a mild aniseed flavour.

Once cooked it tends to be muted when used in relatively small quantities like in this recipe. However cooked fennel has a wonderful sweetness that really adds to the flavour base of this soup. But you can just double up on either. Again these bring a natural sweetness to the soup. Frozen peas — To thicken the soup as well as adding a touch of sweetness.

Substitute with an equal amount of either more fennel, broccoli or potato. Kale — Yep, a WHOLE BUNCH of kale! Substitute with frozen kale or more baby spinach.

Substitute with frozen spinach, fresh English spinach or more kale. OK, so here are the ingredients that make this soup tasty!! This adds some complexity and interest to what could otherwise be a very one-note, grassy-tasting soup. Potato — This is for soup thickening purposes. You can use any type you want.

If you switch with sweet potato, I cannot be held responsible for what it does to the colour of your soup I see ….

brown in your future?? Onion — More flavour base. In the base recipe, I use one leek see Veg load 1 and one onion. But if leeks are expensive, I just double up on onion. Substitute with sour cream or creme fraiche, though be prepared for a slightly tangy edge to the soup which would actually be delicious too.

For non-dairy, coconut cream will work fine but will alter the flavour. Butter will also make a suitable alternative. Just keep adding then tasting, adding then tasting!

Most soups on my website call for stock for the cooking liquid, but this recipe only requires water. Be sure to use a very big pot.

This is a big batch soup! Sauté aromatics — Start off by sautéing the onion, garlic, leek, celery and fennel for 5 minutes until softened. These are our aromatics and using a generous amount like we do in this soup is the reason why we can get away with just using water rather than stock as mentioned above.

Cook off spices — Add the all spice and cumin then cook for 1 minute. Cooking the spices is a neat trick for adding toastiness as well as coaxing more flavour out of them.

Simmer with vegetables — Add the broccoli, potato, water, salt and pepper and simmer for 7 minutes or until the broccoli and potato is tender. At this stage, your green soup will look rather brown, but have faith!

It will be a vibrant green once the kale and spinach are blitzed in! Peas — Add the frozen peas still frozen is fine then simmer for 1 minute.

Blitz in kale and spinach — Turn the stove off then add the kale. Push it into the hot liquid to wilt slightly then use a stick blender to blitz. Once the blended kale is mostly wilted, do the same with the baby spinach.

I blitz for a good 3 minutes on high. For some reason, the thought of a completely smooth bright green soup creeps me out! Blend in batches with the feeder lid removed, else the lid will blow off when you blend due to the heat.

Cover the opening with a folded tea towel and blend in batches then transfer into a separate pot. Stir in cream.

Check salt — Have a taste and check if there is sufficient salt for your taste. Just a side note: the salt comes out more the next day and beyond. Soup garnishes — Ladle the soup into bowls then top with finishes of choice.

It will keep for 5 days in the fridge or freezer for 3 months. Also, this is a big-batch recipe. Mainly because it was designed around using 1 whole bag of baby spinach, a whole bunch of kale, a whole fennel bulb etc etc.

But it scales down perfectly — just use the slider on the recipe card click on the Servings then slide down. Nourishing and delicious! So I copied it. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. I love love love veggies, and this soup really hits the spot! A little lemon zest over top of each bowl was a nice complement, plus some crusty homemade bread… YUM!

It is a big batch of soup for two soup-lovers, even , so we will definitely be freezing some for an easy mid-week meal in a couple of weeks. Pretty awsome soup.

Although I know kale and broccoli are nutritious, I have not managed to make a delicious and healthy dish with either of them. It was very helpful to learn why Nagi selected them. Allspice and Cumin definitely made this soup flavoursome. I was very pleased with the result.

A delicious, nutritious, beautiful green soup. Just what I wanted to make. Thank you, Nagi! Even our year-old cat loved it!?! Although no chili was used for him. Many thanks for such a wonderful website — there are so many recipes on here I love.

Another winner on this site! Another delicious dish, Nagi and truly guilt-free. I did add two massel chicken stock cubes as I kept tasting the liquid and I personally wanted a bit more flavour and depth to the soup.

A strong gut lining aids digestion and prevents bad bacteria and viruses from getting in. So, yes, this is definitely a soup you want to batch cook ahead of time. Looking for more nourishing winter dishes? Check out these 15 Best Vegan Soup and Stew Recipes and 15 Flavour-Packed Recipes to Boost Your Gut Health.

Then, pour the water in the pot until almost everything is submerged, but do not overflow. You will likely use around 10 cups of water. Place the soup through a sieve to catch the veggies and chicken you can use some of the extra chicken meat to make other delicious dishes.

Place the sieve over top of another large pot for the broth to go into. You can serve the soup as this nutrient-rich broth. Or, you can add the carrots, mushrooms and chicken meat back into the broth. Store the soup in airtight jars, containers or sealed bags. Freeze them in individual portion sizes.

By clicking "SIGN UP" you agree to receive emails from Food Network Canada and accept Corus' Terms of Use and Corus' Privacy Policy. healthy eating. by Tamara Green and Sarah Grossman.

In a large stockpot over medium heat, add olive oil and onion. Cook, stirring occasionally, until onion is translucent, 7 to 10 minutes. Add garlic, stir, and cook until fragrant, about 1 minute more. Add curry powder and coriander.

Add broth and stir, scraping up any browned bits from the bottom of the pot. Add chicken and bring the mixture to a light simmer. Cover and simmer until chicken is cooked through, about 30 minutes.

Health Conditions A-Z. Best Oils for Skin Complementary Approaches Emotional Wellness Fitness and Exercise Healthy Skin Online Therapy Reiki Healing Resilience Sleep Sexual Health Self Care Yoga Poses See All.

Atkins Diet DASH Diet Golo Diet Green Tea Healthy Recipes Intermittent Fasting Intuitive Eating Jackfruit Ketogenic Diet Low-Carb Diet Mediterranean Diet MIND Diet Paleo Diet Plant-Based Diet See All. Consumer's Guides: Understand Your Treatments Albuterol Inhalation Ventolin Amoxicillin Amoxil Azithromycin Zithromax CoQ10 Coenzyme Q Ibuprofen Advil Levothyroxine Synthroid Lexapro Escitalopram Lipitor Atorvastatin Lisinopril Zestril Norvasc Amlodipine Prilosec Omeprazole Vitamin D3 Xanax Alprazolam Zoloft Sertraline Drug Reviews See All.

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Healthy Recipes. By Kelly Kennedy, RDN. Medically Reviewed. Lynn Grieger, RDN, CDCES. Carrot Ginger Soup Carotenoids, the plant-based pigments that make carrots orange, could also be the reason they excel at fending off illness, according to the National Institutes of Health NIH.

SERVES 6. CALORIES PER SERVING AUTHOR Kelly Kennedy, RDN. Print Download Pinterest. PREP TIME 15 min. Ingredients 1 tbsp extra-virgin olive oil.

Directions 1 In a large stockpot over medium heat, add olive oil, onion, and carrots. Cook 1 to 2 minutes more. Nutrition Facts Amount per serving Serving size 2 cups. calories total fat 3g. saturated fat 0. protein 2g. carbohydrates 19g. fiber 4.

sugar 9. added sugar 1g. sodium mg. TAGS: Mediterranean , Gluten-free , Vegetarian , Vegan , Low-Fat , Anti-Inflammatory , Appetizer , Side Dish , Paleo Diet , Whole30 Diet. Rate recipe. Share recipe Facebook Twitter Pinterest Copy Link.

contains Soy , Wheat , Fin fish. SERVES 8. Ingredients 2 tbsp extra-virgin olive oil, divided. Directions 1 In a heavy stockpot or dutch oven, heat 1 tablespoon of olive oil over medium high.

Cook for 1 to 2 minutes more. total fat 16g. saturated fat 5. protein 20g. carbohydrates 17g. fiber 2. sugar 4. added sugar 0. TAGS: Soy , Wheat , Fin fish , Lunch , Dinner. Instant Pot Tomato Soup Research shows that tomatoes are a rich source of the antioxidant vitamin C and lycopene, another carotenoid with immune-boosting abilities, according to research.

PREP TIME 10 min. Ingredients 2 tbsp extra-virgin olive oil. Fresh basil, for garnish optional. Directions 1 Select the saute function and allow the pot to get hot.

Nutrition Facts Amount per serving Serving size 1½ cups. total fat 5g. protein 4g. carbohydrates 24g. fiber 6. sugar TAGS: Mediterranean , Gluten-free , Vegetarian , Vegan , High-Fiber , Anti-Inflammatory , Side Dish , Appetizer.

Lemon Turkey and Rice Soup The lean protein and vegetables in this savory bowl will give you the stamina and nutrients you need to convalesce, and the addition of lemon juice does more than just brighten up the flavors.

Directions 1 In a large stockpot over medium heat, add olive oil, onion, potato, carrots, and celery and cook, stirring frequently, until vegetables begin to soften, 8 to 10 minutes.

Nutrition Facts Amount per serving Serving size 1 ½ cups. protein 14g. carbohydrates 31g. sugar 3. TAGS: Mediterranean , Gluten-free , Low-Fat , Family-Friendly , Appetizer.

Instant Pot Chicken Pho Pho, a Vietnamese broth-based rice noodle soup, has been likened to the Asian version of chicken noodle soup. contains Fin fish. protein 19g. carbohydrates 45g. fiber 0. sugar 1. added sugar 0g. Tips No pressure cooker?

TAGS: Fin fish , Gluten-free , Dinner. SERVES Optional garnishes: Fresh cilantro, sliced radishes, tortilla strips, avocado, Greek yogurt. Directions 1 Place a large stockpot or dutch oven over medium heat.

Stir in oregano, cumin, and cayenne. total fat 2g. protein 6g. carbohydrates 28g. fiber 9. sugar 7. TAGS: Mediterranean , Gluten-free , Vegetarian , Vegan , High-Fiber , Low-Fat , Anti-Inflammatory , Cholesterol-Conscious , Appetizer , Side Dish.

Manhattan Clam Chowder While cream-based New England clam chowder tends to be high in calories and unhealthy fats, its tomato-based cousin nets you the benefits of the shellfish without the junk.

Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes.

Discard thyme sprigs and bay leaves. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

Per the Food and Drug Administration FDA , the daily value is based on a standard 2, calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients.

If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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Develop and improve services. Use limited data to select content. List of Partners vendors. Healthy Recipes Soup. Immunity Soup. By Ann Taylor Pittman. Reviewed by Dietitian Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans.

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Trending Videos. Active Time:. Nutrition Profile:. Nut-Free Dairy-Free Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free. Jump to Nutrition Facts. Directions Heat oil in a large Dutch oven over medium. Originally appeared: Cooking Light.