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I recently came down with a head cold. I was really disappointed that I did because I hadn’t been sick with a cold or the flu for over 2 years. My record was broken of being bug free. I was bound and determined to not let it get any worse than it was and one of my weapons of defense was this soup which I call winter soup.
It may be springtime, but the cold and flu bugs of winter are still hanging around. This antiviral soup is loaded with vegetables and protein, plenty of good stuff to fight off the germs that had caused my cold.
Most of my cold symptoms were gone with in 3-4 days. That is quite an improvement from my past, prior to a lifestyle of whole food plant-based eating. My colds which often occurred 3-4 times a year would last 10 days to two weeks usually resulting in sinus infections. I have been eating a whole food plant-based gluten-free vegan(see what I mean by a mouthful) for 3 years now and like I said hadn’t had a cold in over 2 years. It is so important that we give our bodies nutrient rich foods to fight off the germs that try to invade our immune systems.
This recipe was adapted from a recipe given to me by my friend Robin
Ingredients
- 1 box of vegetable broth, or 4 cups of homemade
- 2 leeks or (1 chopped onion)
- 4 cloves of garlic
- 2 Tbs. curry
- 2 tsp fresh grated ginger
- 2 zucchinis (optional)
- 2 large carrots (I grate these)
- 1 cup of rinsed quinoa
- Kale chopped (I use a whole Bunch)
- 1 ½ cups of small fresh broccoli florets or cauliflower
- 1 cup Parsley chopped
- ½ cup cilantro minced
- 2 Tbs. of basil fresh (1 Tbs. dried basil)
- 1 14 oz can of diced tomatoes
- 1 quart of boxed butternut soup or homemade
- 1 quart of boxed cashew ginger carrot soup or 1 cup of soaked cashews blended in vitamix, and 2 cups water blended with 3 large carrots in high power blender.
- 1 14 oz can of black beans or soak and cook your own
- 1 14 oz can of garbanzo beans or soak and cook your own
Instructions
- Put 3 Tbs of vegetable broth, onion and garlic in large soup pot
- Sauté for 5 minutes
- add curry and ginger
- Cook over medium heat for 5 minutes more
- Add zucchini and carrots, cover pot
- After 10 minutes add quinoa, kale and broccoli
- Add rest of vegetable broth
- After 10 minutes add rest of ingredients
- Reduce heat to low, Stir occasionally till vegetables are tender
Notes
This recipe makes a huge batch of soup. Make sure and use a large soup pot to make it in. Enjoy it all week long, or as a main dish to a group for a hearty meal.
Tags: black beans chickpeas gluten free quinoa vegan vegetables
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