Ultimate Sick Day Soup

This is the soup I make when I’m run down, fighting something off, or just need a serious reset. It’s warm, mineral-rich, easy to digest, and packed with ingredients that support your immune system, gut, and recovery.

It’s smooth and creamy without any cream, high in protein, anti-inflammatory, and deeply comforting—exactly what your body wants on a sick day (or honestly, any cold week).

Ingredients

• 800 ml bone broth

• 1.5 tbsp olive oil or avocado oil

• 2 large carrots, chopped

• 1 yellow onion, chopped

• 3 celery stalks, chopped

• 6 garlic cloves, chopped

• 1 inch fresh ginger, chopped

• ½ tsp turmeric powder

• 4 chicken breasts, cooked and shredded

• 3 cups cauliflower rice

  For garnish

• Pecorino Romano cheese, grated

• Salt and pepper, to taste

Instructions:

1. Sauté the veggies
In a large pot, heat the oil over medium heat. Add the carrots, onion, celery, garlic, and ginger. Season lightly with salt and sauté for 5–7 minutes, until softened and fragrant.

2. Add turmeric + broth
Stir in the turmeric, then pour in the bone broth. Bring to a gentle simmer and cook for 5 minutes.

3. Blend until creamy
Carefully transfer the soup (vegetables and broth) to a blender. Blend until smooth and creamy.

4. Back to the pot
Pour the blended soup back into the pot. Add the shredded chicken and cauliflower rice. Season again with salt to taste.

5. Simmer + finish
Simmer for another 5–10 minutes, until the cauliflower rice is tender and everything is heated through. Taste and adjust salt as needed.

6. Serve it up
Ladle into bowls and finish with freshly grated Pecorino Romano and cracked black pepper. Add a little extra salt if you want—it’s golden ✨