Immune Soup

Immune Soup

Tip: Use a mineral-rich bone broth as a base.


  • 3-4 cups organic chicken or vegetable broth
  • 5 cloves minced garlic
  • 1-2 shredded carrots
  • 1 small yellow onion
  • 4-8 shiitake mushrooms, chopped
  • 3 tbsp minced fresh ginger root
  • 3 tbsp chopped parsley
  • Juice of one lemon
  • Handful of spinach or kale (optional)


  1. Add carrot, onion, garlic and ginger to a large pot.
  2. Cover with broth.
  3. Cook about 15 minutes or until vegetables are soft.
  4. Remove from heat; add parsley, lemon juice, and spinach or kale.
  5. Steep and enjoy!

Marsha Fenwick, C.N.P.  R.R.T.

Marsha is not your typical nutritionist. She began her career 20 years ago as a Registered Respiratory Therapist. Later, she earned her certifications as a Registered Nutritional Consultant Practitioner, Certified Nutritional Practitioner, and Registered Orthomolecular Health Practitioner. Marsha is also a Certified Cancer Coach. Her clinical practice specializes in: sustainable healthy weight loss, digestive health, women's hormones, diabetes, heart health, and cancer prevention and recovery. For more information and to book a FREE 15 minute consultation go to

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