This immune boosting soup is the first thing that I crave when a sickness begins to creep on up. And let’s face it- we all get sick. There’s just no way around it. No matter how much you try to prevent that nasty crud that seems to always make its rounds during this time of the year, it’s just inevitable. Now, instead of complaining about it- make this soup! It’s so very good for you and delicious. Wholesome, brothy, full of spicy ginger and large chunks of vegetables floating in a golden turmeric broth, this soup is the definition of health (if you need some proper evidence supporting how amazing fresh ginger and turmeric are, go ahead and google their benefits. You’ll be overwhelmed with the results). Now, instead of noodles, I prefer to add spiralized butternut squash which provides another punch of nutrition. They become tender and succulent while also providing that noodle texture we all know and love. Feel free to throw in whatever greens and fresh herbs you like (or none at all). Lastly, this immune boosting soup is fantastic with rice or quinoa. Enjoy.
Ingredients
3 cups celery (about 5 to 6 stalks)
2 cups carrots (4 to 5 carrots)
2 cups chopped leeks, only the white and light green parts* (2 stalks)
2 cups sliced shiitake mushrooms (3.5 oz pack, de-stemmed)
3 cups chopped onion (1 large onion)
¼ cup fresh ginger, microplaned or grated + minced
2 tablespoons turmeric, microplaned or grated + minced
2 tablespoons chopped garlic (3 to 5 cloves)
2 tablespoons olive oil (or desired oil)
¼ cup nutritional yeast
½ teaspoon freshly cracked black pepper
¼ teaspoon cayenne, or desired amount
1 teaspoon sea salt, or to taste
8 cups filtered water, plus more if desired
4 cups peeled and spiralized butternut squash (1 small squash)
A few handfuls of kale, if desired
2 to 3 heaping tablespoons chopped parsley, if desired
¼ cup freshly squeezed lemon juice
¼ cup unpasteurized chickpea miso (or desired miso)
Instructions
1. Add the celery, carrots, leeks, shiitakes, onion, ginger, turmeric, garlic, olive oil, nutritional yeast, black pepper, cayenne pepper, and salt (start with less if you are sensitive)Â in a large pot. Mix well and bring to medium heat. Cook for about 10 minutes, stirring often, until the vegetables begin to sweat, becoming soft and tender but while maintaining some crunch.Â
2. Pour in the water and bring the heat up to high. Once to a boil, throw in the butternut squash noodles. Cook for about 5 minutes, until the squash noodles are tender. Remove from heat and throw in the kale and parsley. Mix well.Â
3. In a small bowl, mix together the lemon juice, miso, and one ladle of broth until smooth. Pour the mixture into the soup and stir to incorporate. Give it a taste and add more sea salt and cayenne pepper if desired. I did. 🙂
notes
For the leeks, you want to only use the white and baby green parts. The dark green leaves are fibrous and undesirable. One you remove the dark green leaves, slice the stalk in half and you notice loads of dirt. Make sure to rinse all that out thoroughly! I even rinse the leeks once more after cutting because no one likes sand in their soup.Â
You can buy pasteurized miso if that's all you have access to, but the good stuff with all of the probiotics will be in the refrigerated section. Adding this to the soup at the very end will help keep them alive. Chickpea miso is a great option for people who try or need to avoid soy.Â
46 comments
Yay thank you!
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Thank you for sharing this recipe, it is -HANDS DOWN- the best soup I’ve ever tasted.
Wow! That’s what I want to hear! Thank you!
This was delicious!! You put this recipe out just in time as my family began to get the sniffles. Definitely will be our new go-to soup!
I love hearing that it’s become a go-to. That is just so lovely to hear!
Thank you so much for sharing this, it was just perfect for cold days here in Budapest. I also made Avocado Makis as a side dish, just perfect! I also wanted to say that i really love to watch your instagram stories, you are just the most "going crazy over delicious food" guy on the planet, just like me 🙂
Keep on doing this!
Haha! So glad I can make you smile. Thanks for the sweetness. I shall keep doing this!
And it’s so beautiful
Made it last night, turned out so yummy and comforting. Thanks for the flavorful health recipe!
I’m so glad it turned out well for you! I love comforting food that’s healthy at the same time. It’s the best. 🙂 Big hug.
Made this recipe, Absolutely amazing! I think I’ll try the Mac and cheese recipe next! Love watching your Instagram stories. Thanks for inspiring and spreading the vegan love!
Thank you for the kind words. You have to try the mac recipe!!! Sending you love.
Just made this & it’s SOOO good!! I can feel my immune system getting stronger already! ^_^
Yes! Get that immune system goin’!
Made this the day you posted it to your IG story, then I made it today for my mama ’cause she had the flu WE LOVE IT!
Yayyyy!
Sooo good and healing! Made an extra big batch with baby corn and baby bok choy instead of leeks and celery. Added a little bit more nutritional yeast, but I do that to anything anyway! Since I don’t have a spiralizer I just bought a Whole Foods pack of spiralized butternut squash, which was a perfect 4 cups for the recipe. Delicious!!
I add nooch, too! Sounds like it worked out serendipitously and I am so glad. Bravo!
Making this soup tonight with loads of fresh ginger and turmeric! Subbing the celery and butternut squash for cauliflower and broccoli and adding a lil curry powder for even more immune boosting nutrients! Thanks Timmy, love your instagram!
I am so happy that you enjoyed the recipe and were able to push and pull it your own way. Thank you for the love!
I am going to make this tonight because my whole dang city has the flu right now and I’M NOT GETTING THAT MESS. Thank you for this and your fabulous instagram—I love everything about you!
Awesome! Thank you, sweetheart!
I made the soup a week or so ago and it was incredible! Just what I needed. I love how you write your recipes and give freedom to the maker on dishes like this. On day two of the soup I added a few other elements, and liked it so much I had to post that pic as well. Back to back sexy immunity. Haha is that a thing? You’re the best, Timothy! 😉
<3 @BotanicalEats
You’re so sweet! Thank you. : )
I first made this soup back when you first shared the recipe and it really helped me avoid the flu! My husband came home from work today feeling sick and I pretty much raced to the store to get everything to make this soup again. It’s so enjoyable even just making it. I love how it really just let’s the simple ingredients shine! It’s makes the whole house smell good. It’s bursting with flavor and poswerhouse immune boosting friends! Thanks so much for putting this recipe together Timmy, it really is great! 🙂
Well, it’s comments like these that make me happy to continue what I do. So lovely to hear! Thank you!
Can you use powdered turmeric as a substitute?
You can but using fresh is ideal for the color and nutrition! But if you just, use 2 teaspoons dried turmeric powder.
I made this soup the other night and I am still thinking about it! It is hearty, comforting, and has tons of flavor. I added potatoes and omitted leeks just because I didn’t have them. It might look intimidating because there are a lot of ingredients, but the steps are so easy because you just throw everything in the pot and let it do its thing. It was just the soup I needed and I’m so glad I saw it. Side note: it was even better the next day. Thanks Timmy!
Awesome! I love it when you can customize a soup and when it is better the next day. Thank you for the comment. 🙂
I’m cooking only for myself this week, so this will have a speedy place in the fridge! Easy go-to lunch or dinner. Thanks Tim!
Totally, I love how easy this is. Thank you for the comment Darla!
This was just what my sick husband needed! The butternut squash noodles were my favorite. I can’t wait to get your cookbook 🙂
Lovely! So glad you were able to help out the sick hubby. I can’t wait for you to get the cookbook either! Thank you. : )
ThankQ so much for this delicious treat. I’ve made it several times and it is a crowd pleaser. Regretfully I am must cook onion, garlic & fennel free and the recipe is STILL DELICIOUS.
Wavey ?
I’m new at this. How do you spiralize butternut squash?
You just need to peel it and run in through a spiralizer (if you hope on youtube, there are plenty of videos). It creates noodles out of any vegetable. If this seems like a hassle, simply chop the squash into small pieces!
This soup is sooo good! I never thought to put nutritional yeast in a brothy soup but its great. I added some quinoa and sriracha and topped it with cilantro.
Oh, I love the idea of adding cilantro. Yum! So glad you enjoyed the recipe. Thanks for the comment. 🙂
I was just going to message Timmy about how amazing this soup was but then I remembered how he always nags us to also go to the blog and leave a review for the recipes we make. So here I am! I just want to start out by saying this is the best damn soup I’ve ever had. Not only did I have 2 servings the first night but I then proceeded to have it every single day afterwards… and it only took 4 days for me to polish this soup off (I live alone so it was only me eating it)! Timmy you really nailed this recipe! It’s definitely a keeper in my book!
You think I am nagging you?? Haha the blog needs some love, too! I am so glad you like the soup. It’s a go-to for me as well. Healthy and delicious!
Rainy, cold and in need of some bone warming soup. Made this today! Perfect!!! Bravo!! Again Timmy! Outstanding
Oh yay! So happy you liked it!
I’m on day three of COVID and this has been my saving grace. It’s been my brunch for the last three days and it’s so comforting. Thanks for the amazing recipe!
Oh goodness, I am sorry to hear that! I just had it not too long ago and it was NOT fun. Glad to hear that this recipe helped. Sending you strength!