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food photo of two bowls of immune boosting vegetable soup surrounded by ingredients on a teal backdrop

Immune Boosting Vegetable Soup

Discover this nourishing immune-boosting vegetable soup recipe packed with onion, garlic, ginger, turmeric, and more. See notes for substitutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Dish, Side Dish, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 T olive oil
  • 1 large sweet onion diced
  • 3 cloves garlic
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 large baking potato cubed
  • 4 carrots cubed
  • 2 tomatoes diced
  • 4 oz baby bella mushrooms quartered
  • 3 1/2 cups vegetable broth (I used no-chicken bouillon)
  • 1/2 cup coconut milk
  • 1 cup fresh green beans chopped
  • 1 handful baby spinach
  • salt and pepper to taste
  • fresh chopped parsley

Method
 

  1. Heat oil over medium-high heat in a large soup pot or Dutch oven. Add onion and saute until translucent, about 4 minutes. Add garlic and saute one minute more. Add ginger, turmeric, oregano, cumin, and paprika and saute for another minute for the spices to bloom.
  2. Add potato, carrots, tomatoes, mushrooms, and broth and bring to a boil. Reduce heat to medium and cook for 15 minutes. Check for potato and carrot firmness: they should be fork tender but still maintain shape.
  3. Stir in coconut milk, green beans, and spinach and simmer for another 5 minutes. Taste and add salt and pepper as needed. Top with fresh parsley.

Notes

  1. To add more protein, add in lentils or chickpeas with the green beans.
  2. You can use sweet potato instead of regular.
  3. In place of spinach, you can use kale or swiss chard. 
  4. You can use canned petite diced tomato if desired. 
  5. I used ground ginger and turmeric for convenience, but you can certainly use fresh for added benefits.