The Best Immune-Boosting Souper Soup

The Best Immune-Boosting Souper Soup

There are some people who never seem to get sick. It doesn’t seem fair when you are sniffling and coughing under a blanket drinking soothing tea. With viruses constantly circulating public spaces, it is important to take care of your body in every way possible. This doesn’t mean, however, that you should constantly be on medication because there are natural ways to protect the body.

We at Dherbs believe that you can keep your body healthy using the healing powers of food. Western medicine has its place in the world, but most people are too quick to reach for the medicine cabinet when they are feeling off, so to speak. Look to your kitchen to help boost your body into a healthier state.

In some cases, depending on what is in your kitchen, your food may be damaging your health. A diet rich in processed foods, meat, dairy products, added sugars, fast foods, and genetically modified organisms can actually weaken the immune system. This is why it is best to have plant-based foods like fresh fruits, vegetables, legumes, whole grains, and nuts & seeds in your kitchen.

Sometimes you need some superfoods to boost your immune system, especially during these colder months. If you feel like you are coming down with a cold, you can use this soup to help fight the virus. If you are already sick, try using this soup to get on the mend quicker.

This soup contains some heavy hitters in the world of nutrition. The mushroom broth increases your vitamin D levels and the antioxidants help fight free radicals in the body. The coconut oil helps fight of bacteria with its anti-viral compounds, while the garlic is rich in antibacterial compounds that boost virus-fighting cells. Bok choy is loaded with vitamin A, which helps your immune system function optimally, and kale is an absolute nutrient powerhouse.


  • 1 Tbsp. organic coconut oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 celery stalks, sliced
  • 1lb shiitake mushrooms, sliced and stems removed
  • 5 tsp. sea salt
  • ¼ tsp. black pepper
  • 1 tsp. turmeric
  • 12 cups water
  • 4 heads baby bok choy, bottoms removed
  • ½ head kale, rinsed and chopped (without stems)


  • Warm the coconut oil in a large stockpot over medium heat. Add the onions and sauté for 5 minutes, or until translucent. Add the minced garlic and cook for another minute.
  • Toss the sliced celery and mushrooms into the pot and cook for another 10 minutes, or until the mushrooms have wilted. Add the spices and water and let the broth simmer over a low flame for 1 hour.
  • Add the bok choy and kale in the last 10 minutes of the cooking time, so they can wilt. Serve this soup warm and you can store it for up to 1 week in the refrigerator.



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