Healing Soup Recipe

October 10, 2014

 I love soups.  I love them as much as I love smoothies.  I could eat (sip, slurp, drink) soup everyday.  Fall is the perfect time to cook a large batch of soup to have at the ready on those cooler days.  The change of seasons can cause extra stress on the body.  When this happens, we become more aware of our bodies health deficiencies making us feel under the weather and more susceptible to getting sick.  Give your body a little extra love during these transitional times of year.  Make sure you get enough sleep, increase your exercise regimen, and focus on good nutrition.

The following Healing Soup recipe is adapted from a healing soup recipe by Lisa Chilvers RHN.  I have made this soup many times and have tweaked it to give it more anti-inflammatory properties and provide various protein and complex carbohydrate options depending on when and why you want it.  This soup is highly mineralizing and alkalizing to protect and boost your immune system.  The combo of garlic, cayenne, ginger and tumeric, mineral rich salt and black pepper gives this soup an amazing kick and is incredibly healing and detoxifying.

Healing Soup (adapted from Lisa Chilvers RHN)

  • 3 Quarts Organic Low Sodium MSG Free Chicken Broth (or make your own!)
  • 1 Quart filtered water
  • 1 tbls Apple Cider Vinegar
  • 4 tbls Coconut Oil
  • 4 medium sized Onions chopped
  • 8 Organic Carrots chopped
  • 3 Organic Zucchini chopped
  • 1/2 Cup Organic Peas
  • 1 large handful of Organic Green Beans
  • 6 Organic Celery Stalks chopped
  • 4-6 Garlic Cloves
  • 1 large knob of Ginger grated or finely chopped
  • 1 knob of Turmeric Root grated of finely chopped
  • 1/2 tsp Cayenne
  • 2-3 tbls of Pink Himalayan or Celtic Sea Salt 
  • Ground Black Pepper
  • 1 bunch of Organic Parsley

Add all ingredients into a large stock pot except parsley.  Heat and bring to a boil.  Reduce heat to a simmer for 3-4 hours.  The longer it cooks the more mineralizing it is.  Add Parsley and cook for an additional 10-15 mins.  Most of the vegetables and measurements in this soup are a reference.  If you don’t have peas or green beans on hand, add some broccoli, kale or collards.  Make it green!  If you want more garlic or less ginger adjust yours to taste.  When soup is done allow it to cool slightly and puree with a stand blender for easy digestion and a wonderful creamy soup.  Add more salt or pepper to taste.

Now for the add-ins.  This soup is amazing as is, BUT if you want to add proteins and/or a complex carbohydrate it will become a more complete meal.  I add 1-2 tbls of hemp seeds to a bowl or a half cup of cooked quinoa.  You can also add chopped sweet potato or diced chicken.  

This soup freezes very well.  Use freezable glass containers.  When thawed it will look like it has separated, but when re-heated it will become creamy once again.

Enjoy!  Let me know how you like your Healing Soup.

Lisa XO

Author: Lisa Bender

Lisa Bender, studio director, is an Osteopathic Manual Practitioner, Registered Massage Therapist and STOTT® Certified Pilates Instructor. Lisa believes that optimal health begins with intelligent exercise and unifying body and physiological function.
Lisa Bender Lisa Bender
October 10, 2014 October 10, 2014

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