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Immune Boosting Curry Soup

This recipe is not only insanely delicious but also incredibly immune boosting. It contains three very powerful nutrients. Garlic, ginger, and shiitake mushrooms.

Garlic contains a compound called allicin which will boost your immune system and fight off any cold. It will kick the flu in the butt and even support your body in beating a virus. It’s been used as a natural antibiotic for ages and works incredibly well in supporting cardiovascular health.

Ginger is extremely soothing for an inflamed digestive tract, improves digestion and will also support your immune system in fighting off bad bacteria.

Shiitake mushrooms will help your body shed weight, fight cancer cells, improve your energy levels and brain function, reduce inflammation + support your immune system. It’s also loaded with protein!


This recipe only takes 10 minutes to prep and 20 minutes to cook.

Serves 4


Veggies & Protein:

1 1/2 cup broccoli

1 carrot

2 small potatoes

2 celery sticks

2 radishes

1 cup red cabbage (garnish)

1/2 small red onion (garnish)

1 handful Cilantro, fresh (garnish)

1 avocado (garnish)

2 garlic cloves

1 tbsp Ginger, fresh

220 grams of shiitake mushrooms


Canned good & Condiments:

1 can coconut milk

2 tbsp Red Thai curry paste

4 cups organic chicken broth

1/2 tbsp fish sauce

1/4 tsp cayenne

1 tbsp ghee or coconut oil

P.s, use organic and local as often as possible. You’re body with thank you for it :)


Step 1) Shop carrots, celery, avocado, and potatoes. Slice radishes, red onions, and red cabbage. Mince garlic, grate ginger or mince into small pieces and break apart broccoli into small little florets.

Step 2) Add 1 tbsp of ghee or coconut oil to a large soup pot and sauté garlic, ginger, and Thai curry paste for 2 minutes.

Step 3) Add chicken broth, carrot, celery, radish, broccoli, shiitake mushrooms and cayenne. Bring to a boil and let simmer on medium-low heat for 10 min.

Step 4) While veggies are cooking in the broth, boil potatoes in 2-3 cups of water separately. Let boil for approximately 10 min or until soft.

Step 5) When potatoes are nice and soft add them to the mix with the rest of veggies.

Step 6) Reduce heat to low, add fish sauce and canned coconut milk. Let sit for 2-3 minutes.

LAST STEP! Divide into 4 servings and garnish with fresh red onion, fresh red cabbage, cilantro, and 1/4 avocado.



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