Immunity Soup

Try this immunity soup when your system needs a boost

Immunity Soup

2 tablespoons olive oil or butter
1 large onion, chopped
3 stalks celery, minced
2 medium carrots, diced
1 teaspoon sea salt, tamari or liquid amino’s, or to taste
8-10 cloves garlic, minced
1½ litres water, or chicken or vegetable stock
About 300g cooked white beans (from 2 tins, rinsed, or from about 200g dry)
About 700g green leaves, chopped (spinach, kale, or chard)
Freshly ground pepper and nutmeg to taste
Freshly grated Parmesan cheese


Heat the oil in a large soup pot over low heat. Add the onion, celery, carrots, and salt. Cook for 10 minutes; then add the water or stock. Bring to the boil. Cover, lower the heat to a simmer, and cook 15 minutes or until the veggies are tender. Add the beans, garlic, and as much of the greens as you can fit in the pot. Cover and wait a few minutes for the greens to wilt – when there is room, add more greens until it is all incorporated. Season to taste with pepper. Serve hot, topped with a grating of nutmeg and a sprinkling of Parmesan cheese.

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My session with Oliver Barnett was very interesting and informative and he told me how to build on my existing healthy diet, broadening what I ate and how I prepared it, and prescribed a course of herbs and a detox.

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