The immune system is the body's way of fighting off infections. It takes a variety of minerals, antioxidants, and vitamins to fuel or bodies and keep our natural lines of defense strong. A simple and delicious way to get your nutrients is to enjoy a yummy bowl of soup. There are so many wonderful vegetables and flavors to explore when considering a recipe. Each vegetable, herb, and spice are packed with health benefits. Below are a few nourishing soups that are loaded with vitamins, minerals, and guaranteed to make you ask for another bowl. This sweet potato soup is packed with many immune boosting nutrients. The base is sweet potato, well-known for beta carotene and its immune boosting benefits. Another ingredient is garlic, an immune boosting addition that is heralded for its ability to prevent cold and flu.Immunity Boosting SoupAuthor: Heather ChristoPrep time: 10 minsCook time: 55 minsTotal time: 1 hour 5 minsServes: 6Ingredients cup coconut oil6 cloves garlic1 tablespoon ginger1 yellow onion, chopped cup slivered almonds2 tablespoons turmeric2 tablespoons curry powder2 red bell peppers, seeded and rough chopped1-pound sweet potatoes, peeled and chopped2 bay leaf6 cups vegetable brothKosher salt and black pepper*I garnished with olive oil, black pepper, chives and avocado chunksInstructionsIn a large pot over medium heat, add the coconut oil with the garlic, ginger, onion, almonds, turmeric and curry powder and stir to mix everything well and cook until tender, about 5 minutes.Add the bell pepper and sweet potatoes and add the bay leaf and then add the vegetable broth to cover everything. Bring it to a simmer and then add a lid and turn the heat to low.Simmer for 30 minutes until the sweet potatoes are tender. Set the bay leaf aside and then working in batches, puree the soup until creamy and smooth and then transfer them back to the pot.Add the bay leaf back to the soup and simmer for another 15 minutes. Season to taste with kosher salt and black pepper.Turmeric has so many health benefits that its considered a superfood. It is an anti-inflammatory and powerful antioxidant. So, not only is turmeric a great immune-boosting spice, it is also heart-healthy.Immunity Boosting Turmeric Chicken SoupAuthor: Julia at The Roasted RootPrep time: 15 minsCook time: 30 minsTotal time: 45 minsServes: 3-4Ingredients1 Tbsp avocado oil1/2 small yellow onion finely diced*2 large carrots peeled and chopped1 large parsnip peeled and chopped3 stalks celery chopped3 cloves garlic minced*1 lb boneless skinless chicken breasts chopped2 tsp dried parsley1 tsp ground turmeric1/2 tsp ground ginger1/2 tsp sea salt to taste3 cups chicken broth2/3 cupfull-fat canned coconut milk1 small head kale choppedInstructionsHeat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and salt, stirring occasionally, until translucent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue salting, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes.Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!This recipe is a winter favorite. Its filled with flavor and nutrients. Lemons are great source of Vitamin C, which reduces inflammation and helps with immunity. Kale is another superfood because of its many health benefits. One cup of Kale has all the Vitamins A, C, and K recommended for daily allowance, according to www.thefoodiephysician.com.Lemon Chicken Orzo Soup with KaleAuthor: Breana Killeen of Eating Well MagazinePrep time: 40 minsCook time: 40 minsTotal time: 40 minsServes: 6Ingredients2 tablespoons extra-virgin olive oil, divided1-pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces1 teaspoon dried oregano and/or thyme, divided1 teaspoons salt, divided teaspoon ground pepper, divided2 cups chopped onions1 cup chopped carrots1 cup chopped celery2 cloves garlic, minced1 bay leaf4 cups unsalted chicken broth cup orzo pasta, preferably whole-wheat4 cups chopped kale1 lemon, zested and juicedInstructionsHeat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon each oregano (and/or thyme), salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate.Add the remaining 1 tablespoon oil, onions, carrots and celery to the pan. Cook, scraping up any browned bits, until the vegetables are soft and lightly browned, 3 to 5 minutes. Add garlic, bay leaf and the remaining 1/2 teaspoon oregano (and/or thyme). Cook, stirring, until fragrant, 30 to 60 seconds.Add broth and bring to a boil over high heat. Add orzo. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add kale and the chicken, along with any accumulated juices. Continue cooking until the orzo is tender and the chicken is cooked through, 5 to 8 minutes moreRemove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.Written & Submitted By: Assisting Hands- click here for more information*Click here for original blog link*