Gluten-free Flu Shot Soup is packed with vegetables, ginger, and garlic; anti-inflammatory and infection-fighting ingredients, to create a fragrant, delicious soup that’s good for you. Recipe taken from The Colorful Family Table.

• 2 cups uncooked pasta
• 1 Tbsp olive oil
• 2 yellow onions diced
• 1 medium leek sliced
• 8 cloves garlic minced
• 1 (1-inch) knob of ginger peeled and minced
• 6 cups vegetable broth
• 4 large carrots peeled and chopped (about 2 cups0
• 5 stalks celery chopped (about 2 cups)
• 2 Tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp pepper

Prepare pasta according to package directions.

Heat olive oil in a large pot over medium heat. Add onions, leek, garlic, and ginger. Cook 5 minutes until onions are translucent.

Add vegetable broth, carrots, celery, and dill. Bring to a simmer. Cover pot and simmer 15-20 minutes, until carrots and celery are tender.

Add cooked pasta and season with salt and pepper.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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