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Immunity Soup With Lemon Turmeric Broth

Immunity Soup With Lemon Turmeric Broth

The weather is getting colder, and I feel like everyone around me is starting to get sick. I am the type of person who likes to stay “preventative” through the holiday season instead of waiting until I get sick to boost my immunity. Over the course of the last few years I have really started to understand the power of “food as medicine” and  how using superfoods in your everyday life can affect your health in positive ways. 


Lemon and lemon zest are using in this recipe to support liver function

Cruciferous vegetables such as kale are using in this recipe to support detox and immunity

Bone or Mineral broth are used here to support immune function and nourish

Turmeric is used here as an anti inflammatory but also immune support

Celery, carrots, onion, garlic, (everything but the chicken soup) also support immunity


You will need: 

1 sweet onion minced

3 stalks celery chopped

3 carrots chopped

3-4 gloves garlic minced

1 lemon juiced & zested

1 bay leaf

1 tsp organicburst turmeric

Salt and black pepper to taste

Crushed red pepper flakes to taste

4 cups mineral broth or bone broth

1 jar of jovial chickpeas

1 -2 cups dinosaur kale


To make:

Heat a stock pot with EVOO until hot. Add onions until translucent.

Next add garlic, celery, carrots…  Stir for a minute or two continuously.

Next, add broth. You can use vegetable broth, bone broth, or my homemade mineral broth. 

Stir in turmeric, salt & pepper, bay leaf, lemon juice, and lemon zest.

Simmer on medium heat with the lid on for 15-20 minutes, or longer on low.

Rinse & drain Joval chickpeas. I use Joval because their products are soaked prior to making. Add the chickpeas to the soup, stir then add kale.

Serve with Simple Mills Almond Flour Crackers.

Optional: Sprinkle with hemp seeds or fresh herbs.

Optional: You can also use a hand held blender to pure this soup if preferred.  


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