Immunity Soup | Nourish Real Food | Sara Bradford

Immunity Soup

This powerful, yet flavourful, immunity soup is my go-to all season long.

What makes it immunity soup? The wild mushrooms, piles of garlic, spices and herbs, and other goodness, elevate this soup’s immune-boosting power, while also being flavourful.

I prefer to use bone broth when making my immunity soup, because I believe it enhances its immune-building properties. Bone Broth Recipe HERE. However, if you prefer to use a mineral-packed veg broth, the lighter flavour works well with this soup. I make my veg broth with a ton of sweet potato, onions, leeks, garlic, celery, carrots, parsley, spices, and a secret hunk of kombu (seaweed). Simmer for a couple hours. Don’t forget to leave the peels on. And use organic veg and scraps when possible.

Foods For Winter Immunity | Nourish Real Food | Sara Bradford

If you’d like to read about other awesome Foods for Winter Immunity, head HERE now. There I share with you the secrets of keeping you and your fam healthy through the season…without relying on drugs…without losing loads of days of work or school.

In the meantime, I’ve got this super tasty soup for you. Recipe below. Enjoy. xo

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  • 1. Heat oil in a large heavy saucepan over medium heat. Add onion and saute for 3 to 4 minutes, or until onions begin to soften. Add garlic and mushrooms, then saute another 2 to 3 minutes, until mushrooms soften. Careful not to burn the garlic. Add spices, leeks and carrots and saute another 3 to 4 minutes.
  • 2. Start with 8 cups of broth, bring to a boil, then reduce to a simmer. You may use water if you don't have broth made.
  • 3. Add lemon juice, zest, kale. Reduce to medium-low and simmer for 10 minutes, until greens are very wilted. Throw fresh herbs in closer to the end of cooking. Adjust seasoning.

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