Cold season is coming. Actually, its officially here in our house. I always know when I’m about to get sick…starts with an innocent scratchy throat. If I’m lucky I can keep it at bay with a magical combination of oil of oregano, thieves oil, zinc, echinacea, vitamin c, and pretty much every other product from the homeopathic immune support section at Whole Foods. This time, the cold won. Even though I’m still able to function in life and go to work this week, I feel drained. I don’t have much of an appetite, which is fine because I can’t taste a thing anyway. I have no energy to do anything, much less cook. Then again, there’s SOUP. Mmmmm soup! It feels so good on my throat. If I can’t chase my cold away with things like elderberry drops and a neti pot, I like the idea of soothing it with nourishing foods. I whipped up this soup recipe with a bunch of random things that I had hanging out in my fridge and pantry after being out of town for Thanksgiving. The kinds of things we all have hiding in the back of the cupboard or produce bin when we haven’t had time to grocery shop.  I’ve made this soup in several different variations, the most recent documented here for those of you who like to follow recipes exactly. But in my opinion, the beauty of this recipe is that you can absolutely substitute or leave things out if you don’t have them handy or have dietary restrictions.

Ingredients:

32 oz chicken bone broth or another broth of your choosing (here is an easy how-to if you are new to bone broth)

1 14.5 oz can diced tomatoes

2 cups cooked lentils (try these if you want to save a step)

2 eggs

1 large bunch lacinato kale, chopped

3 cloves garlic, minced

1 tsp turmeric

salt and pepper to taste

1 tbsp grass fed butter

Mince garlic and sauté with butter in a large saucepan until lightly browned. Add eggs and kale and scramble until eggs are fully cooked and kale is tender. Add tomatoes and lentils and combine with kale and egg mixture, breaking up eggs into small pieces. Pour broth into pot, and season with turmeric, salt, and pepper. Simmer on stove for 10 minutes.

That’s it! This soup is hearty enough to be a meal unto itself, and is great on the go–just pack it up in a mason jar! It may just be the placebo effect, but between the healing compounds in the bone broth, the anti-inflammatory effects of the turmeric, and the immune boosting properties of the garlic, I can feel myself getting better already!