Flu-Buster Soup

Given to Helen from a friend at the Copper Well spa, and something I’m gonna try making tonight or tomorrow.

• 1 small onion, chopped
• 6 cloves of garlic, minced
• 1/2 stalk of ginger, peeled and chopped
• 2 large carrots, chopped
• 3 medium potatoes, peeled and chopped
• 2 stalks of celery, chopped
• 1/2 head of cauliflower, chopped
• 1 zucchini, peeled and chopped
• Juice of 1 lemon, 2-4 tablespoons
• 2 cups of vegetable stock
• 1/2-1/4 teaspoon of cayenne pepper
• Salt and pepper to taste.

I used an instant pot but you can do it on the stove too. (Multiply times by about two for cooking at atmospheric.)

Saute garlic, onions, and ginger in olive oil until onions are translucent.

Add the rest of the ingredients and pressure cook for 40 minutes.

Use immersion blender to blend or cool and use blender. Return to pot and heat through.

Optional things to serve with is sour cream, Greek yogurt, or coconut cream. Crispy bacon or crisped tofu are great too.

I’ll probably dial back or eliminate the cayenne because Helen can tolerate very little nowadays.