Two Glasses with Detox Green Smoothie

This recipe is designed to support individuals with respiratory illness.

In the last couple of years, most of us have been affected, or had friends and family members affected, by the prevailing respiratory illness responsible for the pandemic. 

So, we wanted to share this recipe for an Expectorant Soup that can help support the body through respiratory illness.

We all know that soup is a perfect meal choice when sick because it helps us meet our fluid needs (which increase during illness) and is generally easy to digest. But, this meal in particular contains the three vegetables that help promote drainage of mucus from your lungs.

Specifically, carrots, leeks, and chili pepper are known as expectorants, which help clear mucous from the upper and lower airway. Additionally, the garlic contained in this soup is not only an expectorant herb, but also has anti-viral properties! Plus, the chili peppers not only have expectorant qualities, they may also help your recover from a fever faster. This is a powerhouse combination of ingredients!

Above helping meet your fluid needs, providing expectorant vegetables, and containing immune system supporting herbs – this recipe also contains 304% of your daily serving of Vitamin A, a vitamin that supports our immune system functioning.

The next time you or someone you love is under-the-weather, we suggest making up a large pot of this healing soup. Stay well! 

Expectorant Soup

Soup is a perfect meal choice when sick! This dish, in particular, contains three vegetables that help promote drainage of mucus from your lungs.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 servings

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Leek thinly sliced
  • 6 Carrots peeled and sliced
  • 1 Chili Pepper thinly sliced
  • 2 cloves Garlic crushed or chopped
  • Pinch of Salt
  • 3 cups Chicken Stock low sodium
  • 1 tbsp Pasley finely chopped

Instructions
 

  • Heat oil in a large saucepan over medium heat, cook leek until soft, approximately 4 to 5 minutes.
  • Stir in carrots, chili pepper and garlic and season with salt.
  • Cook until carrots are soft, approximately 8 to 10 minutes.
  • Add chicken stock and bring to a simmer.
  • Cook 10 to 12 minutes.
  • Puree half the soup in a blender until smooth.
  • Stir puree into remaining soup.
  • Garnish with parsley.

Notes

Nutritional information per serving:
Calories - 102
Sugar - 5g
Proteins - 5g
Carbs -  12g
Fats - 5g
Fibre - 3g
Share This