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
Prep Time: 45 minutes
Cook Time: 60 minutes
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.