Name: Immune Boosting Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: International
Ingredients: 3 tablespoons olive oil; 1 large sweet onion, diced; 3 cloves garlic, minced; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 large baking potato, cubed; 4 carrots, cubed; 2 tomatoes, diced; 4 ounces baby bella mushrooms, quartered; 3 1/2 cups vegetable broth; 1/2 cup coconut milk; 1 cup fresh green beans, chopped; 1 handful baby spinach; Salt, to taste; Pepper, to taste; Fresh parsley, chopped, for garnish

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I love making this immune boosting vegetable soup whenever I want something warm, nourishing, and deeply comforting. This soup always feels like a reset for my body, especially during colder months when I crave wholesome meals packed with vegetables and warming spices. It is simple, cozy, and made with ingredients I usually already have on hand. Immune Boosting Vegetable Soup

Why You’ll Love This Recipe

I keep this recipe on repeat because it is easy to prepare, full of flavor, and incredibly satisfying. I enjoy how the aromatic onion, garlic, ginger, and turmeric create a rich base, while the vegetables add texture and heartiness. I also appreciate how flexible this soup is, allowing me to adjust it based on what I have in my kitchen without losing its comforting feel.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
1 large sweet onion, diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 large baking potato, cubed
4 carrots, cubed
2 tomatoes, diced
4 ounces baby bella mushrooms, quartered
3 1/2 cups vegetable broth
1/2 cup coconut milk
1 cup fresh green beans, chopped
1 handful baby spinach
salt, to taste
pepper, to taste
fresh parsley, chopped, for garnish

Directions

I start by heating the olive oil over medium-high heat in a large soup pot or Dutch oven. I add the diced onion and sauté it for about four minutes until it becomes soft and translucent. Next, I add the garlic and cook it for about one minute until fragrant.

I then stir in the ginger, turmeric, oregano, cumin, and paprika, allowing the spices to cook briefly so their flavors bloom. After that, I add the potato, carrots, tomatoes, mushrooms, and vegetable broth. I bring everything to a boil, then reduce the heat and let the soup simmer for about fifteen minutes, until the vegetables are fork tender but still hold their shape.

To finish, I stir in the coconut milk, green beans, and spinach. I let the soup simmer for another five minutes until the greens are wilted and the broth is creamy and well combined. I season with salt and pepper to taste and finish with fresh parsley before serving.

Servings And Timing

I make this soup to serve 4 people. It takes about 5 minutes to prepare and approximately 25 minutes to cook, making it perfect for a quick yet nourishing meal.

Variations

I like to customize this soup depending on my mood or what I have available. Sometimes I swap the baking potato for sweet potato for a slightly sweeter flavor. When I want to add more plant-based protein, I stir in cooked lentils or chickpeas during the final simmer. If I do not have spinach, I use kale or Swiss chard instead.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to four days. When reheating, I warm it gently on the stovetop over medium heat, stirring occasionally. If needed, I add a splash of broth or water to loosen the consistency.

FAQs

Can I freeze this soup?

I freeze this soup in freezer-safe containers for up to three months. I let it cool completely before freezing and thaw it overnight in the refrigerator before reheating.

Can I use fresh ginger instead of ground?

I often use fresh ginger when I have it available. I finely grate it and add it at the same time as the spices.

Is this soup creamy without dairy?

I find the coconut milk gives this soup a naturally creamy texture without using any dairy.

Can I make this soup thicker?

When I want a thicker soup, I mash a few of the cooked potatoes directly in the pot before serving.

What can I serve with this soup?

I like serving this soup with crusty bread, rice, or a simple side salad for a more complete meal.

Conclusion

I love how this immune boosting vegetable soup brings together simple ingredients to create something nourishing and comforting. It is easy to make, adaptable, and perfect for meal prep or cozy evenings at home. Every time I cook it, I feel like I am giving my body exactly what it needs.