Immune-Boosting Feel Good Soup

This quick and hearty vegetarian soup (with a protein option) is packed with immune-boosting properties, and is the perfect easy soup to help kick any cold or sickness. It has become a family favorite healing soup that we always keep on hand frozen for when we need it!

Immune Boosting SoupFeel Good Veggie Soup

There is absolutely nothing better than homemade soup when you are feeling under-the-weather. This soup is packed with veggies and spices that are loaded with antioxidants to help you heal (or just feel extra awesome). Made with ginger, garlic, turmeric, and bone broth, eating this is one of the most delicious and therapeutic ways to help you heal. This is the soup my family always eats when sick, and because of that I always keep a batch this and my Classic Chicken Soup ready to go in the freezer.

We all make sure we always have medicine on hand for the what-if’s, but not many people think about making healing soup when you are feeling well! But I’m here to tell you, it’s the way to go! After all, when you suddenly come down with a cold, do you really want to be standing over the stove? So make a batch (or two) of this soup, and have some for dinner tonight (you won’t regret it) and a place some in the freezer for when you really need it!

Soup with ginger in turmeric with a side of rice.

Healing Benefits of Soup

We all can recall memories of being sick as a child and the warmth of being fed a big bowl of soup. Soup is nourishing not only for your mind, but also for your body, especially when it is made with nutrient-packed ingredients. The soup contains carrots, lemon, fresh ginger and turmeric! The citrus and carrots add a much needed boost of vitamin c and antioxidants, the ginger is a natural antiviral and the turmeric has the nutrient curcumin which is a powerful anti-inflammatory. Turmeric provides significant anti-inflammatory effects that can benefit a wide variety of health concerns! While we can’t claim any of this is a cure-all, we can say it tastes super delicious and you’ll be happy to have this on hand when you need it.

Serve this soup with:

  • White rice
  • Pasta of choice
  • Shredded rotisserie chicken if you want protein

How to make quick white rice for the soup

  1. For most types of rice, you’ll always use a ratio of 1 cup rice to 2 cups water (double-check your rice packaging depending on the rice you are using). P.S. I like to swap in chicken or vegetable broth for more flavor and nutrients!
  2. Boil your water, then stir in rice and a pinch of salt.
  3. Cover the pot or saucepan and reduce heat to low. Let it simmer.
  4. Set your timer for 18 minutes, check on your rice, which should be done. Then, turn off the heat and replace the lid. Let it rest for a few minutes. After resting, fluff your rice with a fork.

Want to go the extra mile?

Make homemade broth! It always tastes better than store-bought, and you can use it in so many recipes (like the rice above), aside from this one!

Do I need fresh ginger or turmeric?

It’s preferable to have fresh ginger and turmeric, but you certainly can use dried powdered ginger and turmeric if that is what is available.

Tips for Freezing Soup

  1. Make sure the soup is fully cooled down before closing the lid and storing in the freezer. Never cover hot food or place in the freezer as you run the risk of creating an unsafe temperature for storing food.
  2. Leave at least 1″ of space for the soup to expand in the freezer.
  3. Don’t store in large batches. Store enough soup for about 1-2 servings at a time.
  4. Label the soup with the contents and the date.
  5. Soup can be stored for up to one year safely, but we prefer to use stored soup within 6 months of freezing.
Feel Good Soup with a ladle in it.

How to Defrost Soup

The best way to defrost soup is to let is sit overnight in the refrigerator first, and then reheat in a pot on the stove. You always want to make sure you bring the soup back up to the point of boiling.

But what if you need the soup like….now, instead of tomorrow? The best way to get soup out of a frozen container is to gently warm up the container so that the soup defrosts on the edges, so that the frozen soup can easily be placed inside of a pot. For the Ello Storage Containers that are glass, you can easily fill a large bowl with lukewarm water and then submerge the container in the water until the edges are slightly defrosted enough to loosen the soup.

Once you are able to get the soup out of the container and into a pot and let it thaw over medium-low heat, stirring to keep the soup from burning on the bottom.

Watch the video:


If you like this soup recipe, try these soup favorites:

Want more immune boosting recipes? Try these:

Shared originally in partnership with my friends at Ello Products.

Immune boosting soup bowls with rice
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Feel Good Veggie Soup

feel good soup

This hearty vegetarian soup (with a protein option) is packed with immune-boosting properties, and is the perfect easy soup to help kick any cold or sickness. It’s quick to make and has become a family favorite healing soup that we always keep on hand frozen for when we need it

  • Author: Lexi
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes

Ingredients

Scale
  • 1 tablespoon olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1 large onion or leek, finely diced
  • 5 ribs celery, diced
  • 5 large carrots, diced
  • 1 1/2 inch chunk ginger, grated or minced
  • 9 cups chicken bone broth or veggie broth homemade or store-bought
  • 1 teaspoon ground turmeric powder
  • 1/2 teaspoon fine sea salt, more to taste
  • 1/4 teaspoon freshly ground black pepper, more to taste
  • 1/2 lemon, juiced (about 1 tablespoon)
  • Optional: 3 cups kale or spinach, roughly chopped
  • Optional: 3 cups shredded rotisserie chicken
  • Optional: Parsley, for garnish

Instructions

  1. In your dutch oven heat oil and garlic for 1 minute.
  2. Add in onions or leeks, carrots, ginger, and celery, let cook for about 10 minutes, stirring often, until vegetables have softened.
  3. Add in broth and spices. Bring to a boil then reduce heat and let simmer for 15 minutes. Add optional kale, spinach, or chicken then let simmer for an additional 15 minutes.
  4. Squeeze in lemon juice.
  5. Taste and adjust spices as desired.

Notes

  • If the ginger, garlic, and turmeric made the flavors stronger than you desire, add additional bone broth or water.

Nutrition

  • Calories: 137
  • Sugar: 3.8g
  • Sodium: 1200mg
  • Fat: 5.7g
  • Saturated Fat: 1.1g
  • Carbohydrates: 11.7g
  • Fiber: 2g
  • Cholesterol: 0mg

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26 comments
April 27, 2020

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26 Responses

  1. This soup was just delicious and I appreciate the ease of making it! I added some chicken to it and it was just fabulous!

  2. Why are the ingredients, and directions, in the video different from the written recipe. I’m a little confused…

  3. We made this for dinner tonight and LOVED IT!! We added some pasta to it for a little more oomph and it was delicious. I can’t wait to take leftovers for lunch tomorrow! Thanks!!

  4. Do you have the nutrition breakdown? My daughter and I made this for the second time tonight. We love it! First time we didn’t have turmeric and substituted curry powder. It was just as good!

  5. My favourite soup! I’ve been living on it all year and I haven’t got a cold yet. So easy to make, yummy and nutritious!!!
    I buy chicken thighs abd cook them in a pan with the stock…strip the meat off and then keep boiling the bones and stock for extra flavour and nutrition.
    I add lime or lemon juice for extra flavour too.
    It’s the bomb! Thanks Lexi!!!

  6. Just finished my first bowl. Very yummy and easy to make. Added poach chicken to the soup for some extra protein.

  7. I pureed the carrots, onions and celery with broth once they were soft them added some lentils. I added the kale at the last minute and topped each bowl with some chicken.

  8. This soup sounds and looks awesome. I have not made it yet but would love to get the nutritional breakdown. I guess i could use cauliflower instead of carrots to bring down the carbs.

  9. The recipe must have been rewritten and renamed. I would like to have the version with leek e.g. the video version. I’m sure you have it somewhere.

    5.0 rating

  10. I made this for my mom last week when she wasn’t feeling well, but I froze 2 small containers to keep at home. My mom LOVED it and said it definitely helped her to recover quickly. Today my husband and I started with a cold so I took it out of the freezer and we both think it is delicious! Thank you thank you!

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An orange skillet with an easy one pan taco filling.

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