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.

 

Optional:

Add brown Rice if you’d like carbs

Garnish with Avocado