Immunity Boosting Vegetable Soup
Fuel your body and strengthen your immune system with The Ultimate Plant-Based Immunity-Boosting Soup! Packed with nutrient-rich vegetables, warming spices, and wholesome ingredients, this soup is designed to nourish and protect. Every spoonful is loaded with immune-supporting vitamins, antioxidants, and plant-based goodness, making it perfect for staying healthy during cold and flu season. Whether you’re feeling under the weather or just want a comforting, delicious meal, this easy-to-make soup is your go-to recipe for wellness and warmth all year round!
Equipment
Ingredients
- 1 red onion diced
- 3 ribs celery diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 sweet potoato cubed
- 1 lb spinach frozen, chopped
- 1 cup red lentils
- 2 tsp parsley
- ¾ tsp turmeric
- ¾ tsp ginger powder
- 2 tbsp tamari low sodium
- 1 liter vegetable broth low sodium
- 4 cups water
Instructions
- Sauté the onions and celery for a few minutes.
- Add remaining ingredients except for the water and cook on medium high for 15 minutes.
- Add the water and cook until lentils and sweet potato chunks are soft. About 20 minutes.
- Store in the fridge for up to a week.
Nutrition
Calories: 166kcalCarbohydrates: 30gProtein: 12gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 336mgPotassium: 933mgFiber: 13gSugar: 4gVitamin A: 10889IUVitamin C: 51mgCalcium: 122mgIron: 5mg
Making this right now! So many weird bugs going around this year, food as medicine!
Thank you for all your nummy and healthy recipes
Can you do this in the Instant Pot?
Absolutely. Pressure cook for 15 minutes.
The picture of you and your husband
Remind me of the tv show family ties
They had a picture with the same pose
GOD?Bless you your family friends and co-workers and subscribers ? ?? ???????????? I would like to be a part of you subscribers but I don’t have any money right now
Thanks so much for this delicious recipe! I had never tried Japanese sweet potatoes before, you were so right that it held together better in the soup. Ordinarily I just put fresh spinach in my soups, but took your advice and used the frozen chopped spinach which was also a game changer. I added a sliced carrot to the pan with the onion and celery, and doubled the amount of red lentils for a heartier soup. I will definitely be making this soup again.
OMG!!! This was delicious!! I was a bit hesitant because I didn’t see a lot of herbs/spices, but this hit it out of the park, just the way it’s written (I just added a carrot) and it’s healthy to boot!! Thank you so much????
I made this today and it is so delicious!!
I made the soup last night. Full of great ingredients, yet it tasted a little flat to me. I added 1 Tblsp of lemon juice and that did the trick. It livened the soup and brought all the great ingredients to life.
Making this now absolutely love it. 5 degrees C where I am right now flu and norovirus doing the rounds. #Pureblood vegan for life and not a fan of big pharma