There’s something about a flavorful soup that makes eating your veggies easy. This vibrant, immune-boosting soup is one of those loaded-with-vegetable recipes that makes healthful eating a cinch.
The key to this soup’s fragrant, slightly spicy taste is. It also gives the soup its immune-boosting properties! Be sure to add a little black pepper to the recipe to help maximize the absorption of turmeric, turning this soup into an anti-inflammatory powerhouse.
This one-pot soup recipe is very simple—all you need to do is tenderize the veggies, let them simmer in vegetable broth, and blend until smooth. Make sure to simmer the soup at a low heat, as overheating the ingredients will make them bitter. The longer you can simmer at a low temperature, the better!
The recipe adds, which thickens the soup and balances the flavor of the turmeric. Try topping your bowl of immune-boosting soup with more coconut yogurt for swirling as you eat!
The recipe is large enough to feed a crowd. It is also great for meal prepping or storing in the freezer for an easy lunch or dinner. Serve your soup with a side of bread and your belly will be satisfied!
The Ultimate Immune-Boosting Soup to Fight Colds
Recipe by: Elspeth Humm
Total time: 60 mins
Cook Time: 50 mins
Prep Time: 10 mins
Serves: 8 people
There’s something about a flavorful soup that makes eating your veggies easy. This vibrant Broccoli Leek soup is one of those loaded-with-vegetable recipes that makes healthful eating a cinch.
- 1 T extra virgin olive oil
- 1 cup leeks, diced
- 3 cups broccoli florets
- ½ cup unsweetened coconut yogurt
- 6 cups organic vegetable broth
- ½ t turmeric
- ¼ t black pepper
- ½ t ground ginger
- ½ t dried thyme
- Heat extra the virgin olive oil in a large pot over medium heat. Add the leeks and cook for 3-4 minutes until fragrant.
- Add the broccoli florets and stir. Cook for another 5 minutes until the broccoli becomes tender, then add all the remaining ingredients.
- Cover the pot and simmer at a medium heat for 10 minutes, then reduce the heat to low and cook another 30 minutes. (Note: Do not simmer at a higher heat as the soup will become bitter).
- Remove the pot from the heat and let the soup cool for 10 minutes.
- Carefully pour the soup into a blender. Blend on high until smooth, then transfer to a bowl and enjoy!