Immune Boosting Soup

Ingredients:

1 yellow onion (peeled and diced)

1 large carrot (peeled and diced)

3 stalks celery (diced)

4 cloves garlic (peeled, pressed and minced)

1 large piece of fresh ginger (about 1-2 inches) peeled and minced

1 T turmeric

1 tsp chili flakes or cayenne pepper

1 bay leaf

1 T apple cider vinegar

4 cups veggie stock

1/4 cup whole-grain orzo pasta (can omit if GF or do not want any pasta)

2 T EVOO

Salt and pepper to taste

Fresh chopped parsley for serving

Heat EVOO in large pot over medium heat and add in the onions, carrots and celery. Saute until the onions are translucent and the veggies begin to soften (about 3-4 minutes). Add garlic, ginger and all the dried herbs/seasonings. Stir for 1-2 minutes until fragrant and then add the veggie stock and pasta. Bring to a boil then lower heat to a simmer and continue to cook on very low heat for another 10-15 minutes or until your pasta is tender. Season with salt and pepper and add in the vinegar. Give it a final stir then serve with fresh parsley.