This soup is perfect to boost your immune system and is also great if you're already sick. It will make you feel better because is so delicious, warm and cozy. In addition, the ingredients are awesome and have amazing health properties.
If you don't like spicy food, omit the cayenne powder, although is so helpful if you want to remove mucus or you can't breath properly.
Anyways, the best way to be healthy is following a balanced diet all year long, although there are some magic foods that can help us, like this miraculous green soup!
Immune Boosting Green Soup
This soup is perfect to boost your immune system and is also great if you're already sick. The ingredients are awesome and have amazing health properties.
Servings:
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Ingredients
- 2 cloves of garlic
- ½ chopped onion
- ½ chopped leek
- ½ cup frozen peas
- 1-inch piece of fresh ginger
- ½ head of broccoli, chopped. Discard the stem
- 3 handfuls of fresh kale or spinach
- 1 14-ounce can coconut milk
- 3 cups water or vegetable broth
- ⅛ teaspoon cayenne powder
- 1 teaspoon sea salt
- Ground black pepper to taste
- 4 tablespoon nutritional yeast
- The juice of half a lemon
Instructions
- Place all the ingredients in a pot, except the nutritional yeast and the lemon juice.
- Bring the soup to a boil and then cook over medium-high heat for 10 minutes.
- Pour the soup into a blender, add the yeast and the juice and blend until smooth.
- Serve the soup in a bowl and add your favorite ingredients on top. We added pumpkin seeds, chia seeds and almond flakes. We usually eat this soup with pasta, we cook it according to package directions, serve the pasta in a bowl and pour the soup into the same bowl.
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Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 10.9g | Protein: 6.3g | Fat: 12.5g | Saturated Fat: 10.5g | Sodium: 272mg | Fiber: 4.2g | Sugar: 4.1g
Tried this recipe?Leave a comment below and let me know how it was!
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Lisa says
I love this soup. I make it frequently. I use lite coconut milk, additional broccoli, water and kale/chard. This time I added a few garbonzo beans for protein. Awesome meal!
Iosune Robles says
I'm so glad you liked it Lisa 🙂 Have a nice day!
Susan says
Really, really good. I could feel the benefits of this Green Soup immediately, I have a rotten head cold and it definately made me feel better. So easy to make too, great when you're feeling down and energyless. Thanks for the recipe. Xxx
Iosune Robles says
Hi Susan! I'm so glad you liked it 🙂 Thanks for your comment!
Carolyn says
Well, I’ve made this soup twice a month for the past six months that we’ve been Vegan. It is incredible! After the first batch my husband said it was the best soup I’ve ever made and I’ve been making soup for many years, so that’s quite a compliment.
Iosune Robles says
Hi Carolyn! I'm so glad you liked it 🙂
Bermardette Barbara says
Hi,can I use something else instead of nutritional yeast ?
Iosune Robles says
Hi! Feel free to omit nutritional yeast 🙂
Amalija says
I made this using frozen spinach and broccoli and it turned out delicious. Also used frozen ginger and garlic lol. Measured everything out in one container using a electronic scale the night before, poured everything in a pot the next day.. so easy! Thank you. 🙂
Iosune Robles says
Sounds delicious 🙂 Have a nice day!
joyce says
I tried the immune boosting green soup. Yummy! It was so good I intended to pour it over pasta but upon tasting it I ate the whole bowl and never made the pasta. It was good enough to eat to eat buy itself.
Iosune Robles says
Hi Joyce! So glad you enjoyed it!
Danielle says
Creamy and delicious! I doubled it but forgot to double the coconut milk but found it plenty creamy. Will definitely add this to the repertoire. Thank you!
Iosune Robles says
Hi! Thanks for your kind comment Danielle! So glad you liked our recipe 🙂
Janet Weiner says
Subbed water for coconut and loved it. Creamy enough for me without the coconut.
Iosune Robles says
So glad you liked it Janet 🙂 Have a nice day!
Stella says
Hi Iosune! Thanks for this recipe. I really love it! I've been doing it for several years now. Just one little comment from me I keep wanting to share with you 🙂 You should use the stalks of the broccoli! They are as nutritious and tasty as the florets and it a great way to not waste a bit 🙂 In fact we eat them in slices as well when we steam broccoli but I'd understand you don't like the roughness of it. On this note, I'm about to serve it for dinner. Thanks again for sharing this treasure.
Iosune Robles says
Hi Stella, thanks for your recommendation 🙂
Justine says
So delicious and easy. I used green onion instead of leeks and canned peas since frozen were sold out. I would make this again and again. Thank you.
Iosune Robles says
Hi Justine! it is great to know you enjoyed the recipe!!! Thank you ! Have a nice day 🙂
Briona says
Sooooooo good! 5 vegans in our family including a 7-year-old, 4-year-old, and 8-month-old and all of us were licking our bowls clean. We omitted the cayenne pepper but put a little more ginger in. We dropped off our extras to a friend who is currently recovering from the flu. This will be a regular recipe! Thank you!
Iosune says
Hi Briona! I'm so happy to read that 🙂 Thank YOU for your comment!
March Rose says
So simple to make and I was blown away by how tasty it is! My immune system is very low just now and I made lots to have each day and enough to freeze too. Delicious and packed so full of goodness. Thank you for the recipe.
Iosune says
Hi March! You're so welcome 🙂 So glad you liked it!