Ingredients:

For the Broth:

1 large onion, diced

3 cloves garlic, minced

1-inch piece of ginger, grated

2 carrots, sliced

2 celery stalks, sliced

1 leek, sliced

1 cup shiitake mushrooms, sliced

1 tablespoon olive oil

8 cups vegetable broth

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt and black pepper, to taste

For the Greens:

2 cups kale or spinach, chopped

1 cup Swiss chard, chopped

1 cup bok choy, chopped

For Protein:

1 cup cooked quinoa or brown rice

1 cup cooked chickpeas or white beans

For Garnish:

Fresh lemon juice

Fresh parsley, chopped

Avocado slices

Red pepper flakes (optional)

Instructions:

1. Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until the onions are translucent.

2. Add Vegetables:

Add sliced carrots, celery, leek, and shiitake mushrooms to the pot. Cook for a few minutes until the vegetables begin to soften.

3. Create Broth:

Pour in vegetable broth and add turmeric, cumin, coriander, salt, and black pepper. Stir well.

Bring the broth to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld.

4. Add Greens and Protein:

Add chopped kale or spinach, Swiss chard, bok choy, cooked quinoa or brown rice, and cooked chickpeas or white beans to the pot. Simmer for an additional 10 minutes until the greens are tender.

5. Adjust Seasoning:

Taste and adjust the seasoning, adding more salt or pepper as needed.

6. Serve:

Ladle the Immunity-Boosting Soup into bowls.

Squeeze fresh lemon juice over each serving and garnish with chopped parsley, avocado slices, and red pepper flakes if desired.

Optional Tips:

Add a dash of cayenne pepper for an extra kick.

Include a teaspoon of miso paste for depth of flavor.

Consider adding a sprinkle of nutritional yeast for a savory, cheesy flavor.