Being sick is the worst! So I'm sharing a nutritious recipe to help you stave off the next cold. When you are fighting the latest seasonal bug, there is much you can do to boost your immune system using just the ingredients you have in your cupboard. This soup combines many of my favorite immune boosters like shiitake mushrooms, bone broth and ginger. Each of these foods have medicinal properties that promote strong immune response to viruses, lower inflammation in the respiratory system, and help you get all your needed vitamins and minerals through real food.

While you certainly can get away with using store-bought broth, I'd encourage you to adopt the habit of making homemade broth with your vegetable and/or bone scraps. Here is the full recipe for how to make broth from scratch.

Can a mushroom day keep the doctor away? Maybe! Shitake mushrooms are well researched for their immunosuportive and antiviral agents. During flu season, eat a variety of asian mushrooms every week. (Try shiitake, maitake, reishi and cordyceps.)

Ingredients 2 tbsp coconut oil (or grapeseed/ olive) 1 jalapeno, seeds removed, green flesh minced 1-2 tbsp ginger, peeled and minced 2 tbsp garlic, minced 2 green onions chopped (green and white sections) 1 lb shiitake mushrooms, wiped of dirt and chopped into slices. 2 1/2 quarts homemade stock (bone or a vegetarian mineral broth) 2 tbsp tamari (a gluten free soy sauce) 2 lemons, juiced 2 lemons, zested 1 block soft organic tofu (preferably Hodu brand) 2 cups carrots, shredded Fresh ground black pepper

Directions In a stockpot over medium heat, melt your oil and swirl to coat the bottom of the pan. Next add your minced jalapeño, ginger, garlic and the white part of your green onions and sauté until soft and smelling delicious. Then add shiitake mushrooms and sauté another 2 minutes, until they are softened.

While this is happening zest and then juice your lemons and set aside.

Now add your add your stock and tamari to the cooking vegetables, bring to a simmer and cook for about 5-10 minutes while the soup reduces.

Add lemon juice, tofu and carrots and cook gently for 2-5 more minutes to heat tofu. Season with black pepper.

Ladle this nourishing soup into your favorite bowl, garnish with green scallion and lemon zest, and eat wearing cozy socks. Feel better!