Drink this Immune-Boosting Healing Soup!

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For many of us, winter is in full bloom and getting most of our vegetables in raw form is challenging as we (and our bodies) long for warm healing foods.  So here is an immune-boosting soup recipe from PaleoHacks.  As you will see, there are a lot of ingredients in this soup. But, not only do these ingredients add texture and flavor, they come with impressive and complimentary nutritional values – all of which can support immune function – which is key to healing from cancer and so many other debilitating conditions.

Joseph Mercola, MD, who has probably the largest holistic health related website, shares why these ingredients are immune-boosting nutritional rock stars.

  • Purple cabbage, also known as red cabbage, is loaded with L-glutamine, an amino acid that may help heal the soft tissue that lines your intestines. Like its green counterpart, it also boasts of nutrients like thiamin, calcium, magnesium, folate, manganese, riboflavin, iron and vitamin K, among others — all of which may have protective immune benefits. Red cabbages are always rich in anthocyanins (flavonoid phytonutrients) that not only act as antioxidants but also function as supporters of the immune system.
  • Kale, a well-recognized “superfood” is loaded with antioxidants and healthy fiber. It’s also one of the top sources of vitamins A and K, the latter of which promotes skin and eye health, and may help keep your immune system strong.
  • Broccoli offers many health-promoting compounds. When you eat it, you’re getting dozens, even hundreds, of health-promoting super nutrients. One such nutrient is sulforaphane, which is a naturally occurring organic sulfur compound that’s been found to have potent anti-cancer activity. Sulforaphane acts as an immune stimulant and an anti-inflammatory as well.
  • Turmeric, a potent yellow spice popular in Indian cuisine, has over 150 therapeutic properties, including antimicrobial and anti-inflammatory benefits. This is due to its active ingredient, curcumin.
  • Garlic has antibacterial, antiviral, antifungal and antiparasitic properties, all of which can help improve immune function. In fact, there are studies that show how garlic can impact over 160 different diseases.
  • Ginger offers broad-spectrum antibacterial, antioxidant, antiviral and antiparasitic properties to identify just a few of its 40 pharmacological actions. It appears to protect against respiratory viruses and help ease drug-resistant fungal and bacterial infections.
  • Cinnamon has so many health benefits.  An in-depth review published in 2014, found that, aside from exhibiting antimicrobial activity against infections like E-coli, it may have an effect against diabetes, inflammation, dementia and neurological disorders, to name a few
  • Cayenne pepper, aside from its impressive amounts of capsaicin, contains high levels of immunity-boosting vitamin C. Capsaicin is stimulates the immune-system, aids circulation and may even have anti-cancer properties.

Important Note:

Make sure you use organic, non-GMO or pesticide-laden free produce or you will very much mitigate the nutritional gains and put a lot of stress on the body.  Dr. Mercola suggests an additional biohack to the Paleohack recipe. And that is to use grass-fed bone broth in place of vegetable broth. Bone broth contains chondroitin sulfates, glucosamine and other compounds, which can help reduce joint pain and inflammation, among other benefits. And if you are doing or have done chemotherapy, we know you are dealing with some level of leaky gut. Bone broth truly helps this heal.

So, go ahead and enjoy the warm comfort of this immune-boosting, flavorful soup while supporting the healing of your body

Immune-Boosting Vegetable Soup     Dr. Mercola


  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 2 cups kale (destemmed and torn into pieces)
  • 1 cup celery (diced)
  • 3 cups broccoli florets
  • 1 cup diced tomatoes, peeled and deseeded
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ½ cup lemon juice
  • ¼ cup organic vegetable broth
  • 6 cups filtered water
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 tablespoon coconut oil
  • Salt and pepper to taste


  1. Heat a large pot over medium-high heat.
  2. Add coconut oil, celery, carrots, minced garlic and ginger to the pot.
  3. Sauté for five minutes (until the veggies are a bit tender).
  4. Add broccoli, tomatoes, salt and pepper. Sauté for another three to five minutes.
  5. Add water and vegetable broth, then cover and bring the pot to a boil.
  6. Once boiling, immediately reduce the heat to a simmer.
  7. Add lemon juice, cayenne, cinnamon, turmeric, cabbage and kale.
  8. Stir to combine. Let the ingredients simmer for 10 to 15 minutes (or until soft)