London Clinic of Nutrition
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Immune Boosting Soup

Try this immunity soup when your system needs a boost!



10 minutes

Cooking Time

30 minutes




Dinner, Snacks


  • 2 tbsp 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 chicken bone broth or stock
  • 2 sprigs of thyme
  • About 300g cooked white beans, from 2 tins, rinsed (or from approx. 200g dry, soaked in advance – follow pack instructions)
  • About 700g green leaves, chopped (spinach, kale, and/or chard)
  • Freshly ground pepper and nutmeg to taste
  • Freshly grated Parmesan cheese


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

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