Immune-Boosting Soupe

serves 8–10
Chef Miranda Maszk and Ali Ulanski at La Soupe share this flavorful recipe. Use the delicious broth in any soup or sip it like a tea on cold early spring days.

For the Immune-Boosting Broth
1 Tbsp. fresh turmeric, sliced
1 Tbsp. fresh ginger, sliced
1 Tbsp. fresh oregano leaves
1 Tbsp. fresh thyme leaves
1 Tbsp. fresh parsley leaves
1 tsp. peppercorns
1 Tbsp. juniper berries or local spicebush berries
2 dried bay leaves
1 tsp. (1/2 sheet) kombu (optional)
8 cups chicken or beef broth, preferably homemade

For the broth: Tie the herbs and spices in a square of cheesecloth; add it to the broth in a large stock pot. Simmer over low heat for 45–60 minutes. Cool, then strain.

For the soup
1 Tbsp. olive oil
1 yellow onion, diced
2 large carrots, peeled and diced
1 Tbsp. minced garlic
¼ cup fresh lemon juice
8 cups strained Immune-Boosting Broth
1 large sweet potato, peeled and diced
1 red bell pepper, seeded and diced
1 head broccoli, chopped
1 cup red lentils, rinsed
½ cup chopped kale
Salt and freshly ground pepper

In a stock pot, heat olive oil over medium heat for 1 minute; add the onion and carrots and cook until soft, about 8 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add lemon juice and stir to loosen any brown bits on the pan, then add broth, sweet potato, red pepper, broccoli, and lentils. Once soup begins to boil, reduce the heat to low and simmer for 15–20 minutes until vegetables are tender. Add kale and cook for 2–3 minutes more until softened and slightly wilted. Season with salt and pepper.