Watch me as I join Andrew Ordon on The Doctors where I share my COVID Recovery Soup recipe! This is a simple and delicious meal that will help you fuel your metabolism. 

This soup recipe is a great go-to when you are feeling sick, it is easy to make and you will have plenty of leftovers to enjoy throughout the week. In this segment I talk about the importance of eating cooked foods during the first 30 days of your recovery, especially cooked fruits and vegetables. I puree this soup because it makes it super easy to digest and will help you get the nutrients you need while recovering from Covid-19.

Ingredients

• 4 quarts water
• 4 carrots, diced
• 4 celery stalks, with leaves
• 2 cups chopped greens; collard, chard or dandelion
• 1 large red onion, chopped
• 2 sweet potatoes, chopped
• 2 cups chopped root vegetables; turnips, parsnips, or rutabagas
• 1 1/2 cups fresh or dried shitake or maitake mushrooms
• 1 1/2 cups white button mushrooms
• 1 cup minced daikon or white radish, root and tops
• 1/2 cup chopped fresh cilantro or parsley
• 2 garlic cloves, peeled
• 1/2 teaspoon sea salt or more to taste

Instructions

1. Combine all the ingredients in a stock pot and bring to a boil. Cover and let simmer for 2 hours. Allow to cool. Then puree in a blender, or blend in the pot with an immersion blender.
2. Serve warm, room temperature or chilled. This soup will keep in the refrigerator for up to 5 days or you can freeze it in individual portions for later use.

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