natural health and wellness

Healing Plantain Soup

Healing Plantain Soup

One of the first things I do when I feel sickness coming on is throw together a big pot of healing soup. My husband and I enjoyed this one so much that I had to write the recipe down and SHARE it! It’s such a comforting soup full of Vitamin C-rich foods and natural antibiotics. Now, this is my go-to soup when illness comes knocking. It does its job, and I start to feel better immediately!

For those of you not following AIP, I recommend adding black pepper and cooked white rice to your soup.

WHAT’S GREAT ABOUT THE INGREDIENTS?

Plantains – full of Vitamins A and C, helps to control the body’s immune response

Bone broth – rich in minerals and supports the immune system

Parsley – contains Vitamin C, full of antioxidants, natural antibiotic

Garlic and Onion – natural antibiotics

Celery – excellent source of antioxidants

Turmeric – fights inflammation

Ginger – natural antibiotic

Lemon – more Vitamin C

Healing Plantain Soup

Ingredients

  • 2 green plantains chopped into 1-inch slices
  • 4 cups bone broth
  • 4 cups water
  • Half a bunch of fresh parsley
  • 1 inch of ginger
  • 5 cloves of garlic
  • 1 yellow onion
  • 4 stalks of celery
  • ½ lemon juiced
  • 1 teaspoon turmeric
  • 1 tablespoon olive oil
  • 1 pound pasture-raised chicken thighs
  • ½ teaspoon oregano
  • ½ teaspoon dried parsley
  • 2 teaspoon sea salt (divided)
  • ½ teaspoon garlic powder

Instructions

  1. Season chicken thighs with the dried parsley, oregano, garlic powder, and 1/2 tsp. sea salt.
  2. Fry the chicken thighs in coconut oil or any AIP-compliant fat.
  3. Add the fresh parsley (including stems), ginger, and garlic cloves to a high speed blender, and blend until minced.
  4. While the chicken is frying, add all of the other ingredients to a stock pot on high heat.
  5. When soup comes to a boil, reduce heat, and simmer for 40 minutes.
  6. Once the chicken is cooked through, shred it and add it to the soup.

Notes

Directions for Instant Pot:

Season chicken thighs with the dried parsley, oregano, garlic powder, and ½ tsp. sea salt. Add the chicken and ¼ cup of water to the Instant Pot and cook using the “Poultry” setting for 30 minutes. Once the chicken is done, remove from the pot, and shred it. Add all other ingredients and the shredded chicken back to the Instant Pot. Using the “Soup” setting, cook for 35 minutes.

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Knock that sickness out of the park, and enjoy!

What kind of soup do you whip up when you feel sickness coming on? Let me know down in the comments!



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