Tasteful and Full of Flavor, Here is the Best Soups for Immune System. Have an Eye on Your Health and Strengthen Your Immunity with the Best Soups for Immunity(2021).

Recipe:

• First, you must cut the tomatoes into big pieces.
• Next, take a flat slice from the bottom of the garlic bulb. Take a small bowl and add some olive oil along with some salt. Roast in a hot oven till browned.
• Take a non-stick pan and heat two spoons of olive oil. Next, you have to add tomatoes, onion, bay leaf and salt and mix well.
• Peel some cloves of garlic and add to the pan. Also, add the remaining part of the garlic along with a cup of water and the thyme.
• Now, add some of the tomato puree and mix again.
• Also, add the crushed peppercorns and the basil leaves. Add a cover to the pan and cook for 10 minutes till the tomatoes are soft.
• Use a strainer to store the soup after removing the garlic bulb and the thyme.
• Grind the garlic bulb and thyme along with some water. Add the bread and grind again.
• Take a pan and pour the ground matter and the soup. Add salt as needed and boil.
• Pour the resulting soup into soup bowls and have it.

Recipe:

• First, heat olive oil on medium heat for around a minute.
• Add the cut pieces of onion and cook on medium heat for almost eight minutes while stirring.
• Add the paprika, turmeric, garlic and ginger and cook for a minute, so that there is a fragrance.
• Next add the chickpeas, sweet potatoes, red lentils, lemon juice, and vegetable broth and boil for some time.
• When the soup boils, simmer for around twenty minutes so that the sweet potatoes are softened.
• And the kale and boil so that they are softened. Once done, add some salt to taste.

Recipe:

• Take a pan, and heat oil to medium heat.
• Then, add onions and sauté for around two minutes so that they soften. Next, add the pieces of sweet potato and carrots and sauté for another five minutes.
• Put a cover and allow to simmer for twenty-odd minutes so that the vegetables are softened.
• Take a blender and blend till they are smooth. Finally, add pepper and salt as per your taste. Pour some lemon juice and garnish with coriander.

Recipe:

• Preheat the oven to around 400 degrees Fahrenheit. Also, place a small baking sheet with some parchment.
• Take the carrots and mix them with the thyme along with the oil and salt and pepper as you prefer. Scatter them on the baking sheet and roast for almost twenty minutes so that the carrots are soft and browned.
• Parallelly, heat coconut oil in a pan at medium-low heat. Also, add the shallots, stir them and sauté for around four minutes so that they are soft.
• Next, add the ginger, garlic, and thyme. Stir it for around a minute, till there is a fragrance.
• Also, add the turmeric and stir so that it mixes well. You must continue stirring so that the mix seems paste-like.
• Slowly add the water and stir again. Lower the heat and simmer the broth for around ten minutes.
• Now, add the lemon juice and stir well. Then, add the salt and pepper to taste.
• Take a larger bowl and place the rice and the roasted carrots along with the coating. Take a strainer to strain the broth and pour it on top. Garnish with sprouts if you like.

Recipe:

• Heat some oil in a pressure cooker. When it is hot, then add all the vegetables along with turmeric powder and some salt. Mix them well.
• Sauté for almost two minutes and add two cups of water. Place the lid of the cooker and cook for around four whistles.
• Remove the heat and pour the soup to a mixer and blend well. You have to adjust water to arrive at the consistency you wish.
• Take a sieve and strain the soup. Add some lemon juice along with pepper and salt and boil on a low flame.

Recipe:

• Take a pan and heat the oil. Then add the cumin, bay leaf and garlic.
• Next, sauté for a minute and add the ginger. After adding the ginger, sauté for another minute.
• Next add green chillies, beetroot and carrot. Cook for another five minutes.
• Add the coriander and pour the water and boil for some time. Then simmer for around half an hour so that the carrots and beetroot are cooked thoroughly.
• Next, puree the mixture and adjust the seasoning.
• Check the consistency and add some water, if needed.
• Use a sieve to strain the puree to ensure smoothness.

Recipe:

• Cut the vegetables into small pieces and mince the garlic.
• Heat the olive oil in a large pot. Add the carrots, onions and celery along with the garlic. Sauté around five minutes till the onion is translucent.
• Next, add the spices and stir well while continuing cooking for about a minute.
• Now, add the vegetable broth along with a spoon of kosher and the required salt and pepper. Simmer for some time.
• Then add the pasta and continue simmering about 10 minutes to cook the pasta. Remove it from the heat and cool for some time before serving.

Recipe:

• Take a pan and boil the water. Turn off the heat and add the lemongrass and tea bags. Boil for around 15 minutes.
• Next, you must remove the solid portions from the broth and simmer for some time.
• Now, add carrot, mushrooms, edamame along with the chilli flakes salt and pepper. Cook for another five minutes.
• Finally, add the shredded chicken breast along with the brown rice and sesame oil. Heat again for two minutes.

Recipe:

• Separate the 2 chicken legs and thinly cut the ginger. Also, cut the spring onions and the green chillies.
• Take a pan and heat two spoons of olive oil. Shallow fry the chicken so that it turns light brown.
• Add the sliced carrots and the chopped onions to the chicken.
• Next, add the spring onions, garlic, ginger and green chillies.
• Sprinkle pepper and salt along with some fresh coriander leaves and sauté for some time.
• Now, add 200 ml of water and let it simmer for around three minutes.
• Squeeze half the lemon and add the honey and soya sauce. Stir the broth gently, cover it and let it simmer away for around ten minutes.
• Take the chicken from the broth and shred it.
• Add some egg noodles in the broth and cook for another five minutes.
• Finally, add the shredded chicken back into the broth. Let it cook for another 2 - 3 minutes.
• Once done, garnish with fresh coriander and some spring onions.