Beth’s Immunity Soup
4-6 cups of Vegetable or Chicken Broth
1/2 teaspoon cumin
2 1/2 cups of chopped tomatoes with the juices
2 teaspoons olive oil
5 garlic cloves, crushed
I half cup cilantro, chopped
Finely minced hot peppers (add as much as you like, depending on your heat preference)
Juice of one lemon
Optional: brown rice, avocado
-In a stock pot, bring broth to a slow boil. Lower to a simmer and add cilantro, tomatoes, and lemon juice.
-In a skillet, heat olive oil over medium heat. Sauté garlic, hot peppers (as hot as you like) and a dash of cumin for 3-4 minutes, stirring occasionally so that garlic does not burn.
-Add garlic mixture to broth and stir. Eat.
Add brown Rice if you’d like carbs
Garnish with Avocado