Ingredients (for 1 serving):

• 100 grams potato or pumpkin, chopped

• 75 grams carrot, chopped

• 50 grams onion, chopped

• 250 milliliters chicken broth (or vegetable/bone broth or water)

• 1/2 teaspoon grated ginger (adjust to taste)

• 1/2 teaspoon turmeric powder

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt - more to taste

• 1 clove garlic, minced

• 5 milliliters (1 teaspoon) honey (add after blending to preserve its properties)

Optional Toppings (the fun part):

• 15 grams roasted seeds (pumpkin, sunflower, etc.)

• 50 grams roasted chickpeas

• 30 grams shredded chicken

• A few sautéed apple chunks with seeds (my mom’s trick)

• Drizzle of extra virgin olive oil

Instructions:

1. In a pot, add the chopped potato or pumpkin, carrot, and onion. Pour in the chicken broth, and bring it to a boil over medium-high heat.

2. Once boiling, reduce the heat to low, cover, and let it simmer for about 15–20 minutes or until the vegetables are soft.

3. Remove from heat, and add the ginger, turmeric, black pepper, and minced garlic to the pot.

4. Carefully transfer everything into a blender and blend until smooth. Alternatively, use an immersion blender in the pot for convenience.

5. Once blended, pour the soup back into the pot, add honey, and stir gently.

6. Serve hot, with optional toppings like roasted seeds, chickpeas, shredded chicken, or a few sautéed apple chunks for an extra boost.

Enjoy your nourishing, immune-boosting soup!