Immune-Boosting Vegetable Soup and Broth


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Homemade Vegetable Soup — This homemade vegetable soup is packed with good-for-you ingredients. It’s perfect for when you’re under the weather, are trying to prevent illness, or are craving a warm bowl of soup!!

Homemade Vegetable Soup recipe

Homemade Vegetable Soup and Broth Recipe

‘Tis the season for colds, flus, and sickey germs everywhere. This vegetable broth soup is the perfect antidote to all that.

It’s so easy to make by just chopping up veggies, putting them into a pot, covering with water, and letting it simmer for an hour or two.

I make this homemade vegetable soup for both the broth and the soup. I’d rather sip on a cup of warm broth than coffee when I feel my throat getting a little scratchy or when I have a weird “I may be coming down with something” feeling.

It makes about 6 quarts, and I usually strain off one or two quarts of just broth. It’s amazing how fast it goes when I sip on this instead of tea or coffee during the day.

Homemade Vegetable Soup in white bowl

This easy homemade vegetable soup is vegan, gluten-free, soy-free, sugar-free, nut-free, Paleo-friendly, New Year’s Resolutions-friendly, and really just an all-around a soup that can do no wrong.

It’s mild in taste, with a very minor punch from the ginger, and you can control how much punch there is based on how long you let the piece of ginger simmer before removing it. Although there’s both an onion and a leek, there’s no overt oniony flavor.

Just chop all the veggies, add everything all at once to the pot, cover with water, and you’re done.

Fast, easy, nothing fussy. My kind of recipe.

Because there’s no noodles, animal protein, tofu, nuts, or anything besides soft, simmered vegetables, it’s a light soup that’s easily digestible, although hearty enough to fill you as it warms you from the inside out.

Homemade Vegetable broth soup in cup

Homemade Vegetable Soup Ingredients 

Looking to make the best soup for a cold or flu? Make this recipe!

I chose every ingredient for a specific reason based on the healing properties. The trace micronutrients, vitamins, and minerals in the broth are so soothing and comforting when I feel a little off.

After just sipping on one cup, I literally feel a renewed energy. Plants, they really do a body good.

In no way is this a comprehensive list of benefits, but the highlights for each ingredient follow:

Carrots — Rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A helps with ocular health and assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver.

Onions and Leeks — The phytochemicals in onions improve how Vitamin C works, so you get improved immunity, and they reduce inflammation. Onions contain chromium, which assists in regulating blood sugar.

Bok Choy — Packed with vitamins A, C, and K. One cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C and K.

best vegetable soup in white bowl

Sweet Potatoes and Yams — Contain Vitamin D, which is critical for immune system and overall health. Vitamin D is both a vitamin and a hormone, and is primarily made in our bodies as a result of getting adequate sunlight, but this time of year it can be tricky. Depleted D levels can lead to Seasonal Affective Disorder (SAD). Also a great source of B6, Vit C, iron, and magnesium. which is the relaxation and anti-stress mineral.

Mushrooms — Improved immune system function and a powerful antioxidant, great source of fiber, and aid in cardiovascular health. Provide a plant-based meaty quality.

Lemons — High in vitamin C, they have strong antibacterial, antiviral, and immune-boosting properties. They contain 22 anti-cancer compounds, and they’re alkaline-forming to help restore and balance body pH. Natural diuretic and good for digestion.

vegetable soup ingredients

Ginger — Anti-inflammatory, immune boosting, anti-viral, anti-bacterial, anti-microbial. Reduces all symptoms associated with motion sickness including vomiting, dizziness, nausea, and cold sweats.

Coconut Oil — The lauric acid in coconut oil can kill bacteria, viruses, and fungi, helping to stave off infections.  In addition to helping with the immune system, it’s great for hair, skin, nails, stress relief, cholesterol level maintenance, aids in weight loss by helping digestion and regulating metabolism.

Turmeric — A natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. Long known for its anti-inflammatory properties, it can work as well anti-inflammatory drugs, without the side effects. It’s a natural painkiller, cox-2 inhibitor, and natural liver detoxifier. It gives anything it’s cooked with a bright yellow glow.

how to make vegetable soup

How to Make Vegetable Soup From Scratch 

Unlike many other veggie soup recipes, this recipe makes both the vegetable soup base (broth) and the soup itself. It’s a dump and cook type of recipe. 

Here’s an overview of how the vegetable broth-based soup is made: 

  1. To make this hearty vegetable broth soup, simply chop up all the veggies and place them in a large stockpot or Dutch oven.
  2. Fill the pot with roughly 6 quarts of water, leaving about an inch of headspace. 
  3. Bring the vegetable soup to a boil, then reduce the heat and simmer it, covered, for an hour.
  4. After an hour, taste the soup and remove the fresh ginger if desired. 
  5. Simmer the soup for another 30 minutes to an hour, or until the flavors have married and the veggies have softened. 
how to make vegetable broth soup

Can I Make This in a Slow Cooker? 

Most likely, yes, but I’ve only ever made this recipe on the stove. If making this in a slow cooker, you may want to boil the carrots partway before adding them to the soup since they’re usually the last veggie to soften in the slow cooker. 

Can I Make This in an Instant Pot? 

Probably, but I haven’t tested it so I really can’t give you any specifics as to how to proceed. It’s very easy to make on the stovetop, which is how I always do it.

easy vegetable soup

Can I Add a Source of Protein to This Soup? 

Of course, but if you or a loved one are sick it might be tough for them to swallow and digest something like diced chicken.

If you do want to add a source of protein to this homemade vegetable soup, you may want to consider dicing it quite finely or using ground meat (to make swallowing easier). 

Can I Add Additional Spices to This Soup? 

Yep, feel free to doctor up this homemade vegetable soup as you see fit. 

homemade vegetable soup in white bowl next to spoon and veggies

Can Vegetable Soup Be Frozen?

Yes, very easily.

You’ll first need to let this vegetable broth soup cool completely before storing it in freezer-safe containers. I recommend storing this soup in glass jars, that way you can heat up an individual serving of homemade vegetable soup when the need arises. 

If you freeze the soup in microwave-safe containers, you don’t have to thaw the soup before reheating it. You can pop it directly into the microwave and you’ll have a bowl of warm soup ready in under 10 minutes. 

Immune-Boosting Vegetable Soup and Broth (vegan, GF) - Easy soup that's healthy, nourishing, and keeps you healthy! Bye-bye germs!

Tips for Making the Best Vegetable Soup

This is a supremely flexible vegetable broth soup in terms of the ingredients. If you don’t like one of the ingredients, can’t find it, or don’t have it on hand, omit it, no biggie. Have something else you think would be better? Great, try it.

Like all soups, adjusting the salt to taste is important. I’m extremely sodium sensitive and don’t salt the soup as a whole, but I add a couple shakes to the bowls of my family before serving, and it works just fine.

Finally, if you’re making this soup for someone who’s sick or has a scratchy throat, you may want to chop up the veggies into smaller pieces. I usually chop mine into 1-inch chunks; they soften up a lot while they cook, so they’re easy to chew and swallow.

But if you’re making this vegetable broth soup for kiddos you may want to chop the veggies into even smaller pieces. 

Immune-Boosting Vegetable Soup and Broth — This homemade vegetable soup is packed with good-for-you ingredients. It's perfect for when you're under the weather, are trying to prevent illness, or are craving a warm bowl of soup!!

What to Serve with Vegetable Soup

If you or a loved one has a cold or the flu, you might not be able to swallow a side dish like bread very easily. However, if you’re looking for a side dish to pair with this vegetable broth soup, try one of the following: 

Homemade Vegetable Soup — This homemade vegetable soup is packed with good-for-you ingredients. It's perfect for when you're under the weather, are trying to prevent illness, or are craving a warm bowl of soup!!

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Yield: 6 quarts

Homemade Vegetable Soup and Broth

Homemade Vegetable Soup and Broth

This homemade vegetable soup is packed with good-for-you ingredients. It's perfect for when you have a cold or are craving a warm bowl of soup!

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 3 carrots, peeled and chopped into 1-inch chunks
  • 1 medium/large sweet white onion, peeled and chopped into 1-inch chunks
  • 1 medium/large leek, peeled and chopped into 1-inch chunks; use white and pale green parts, discard dark green or leafy parts
  • 1 baby bok choy, chopped into 1-inch chunks; discard top portion of jagged leaves (may substitute by using about half of full-size bok choy)
  • 2 medium or 1 large sweet potatoes or yams, unpeeled and chopped into 1-inch chunks
  • 8 ounces white mushrooms, stems removed and quartered
  • juice of 1 medium/large lemon
  • 2 to 3-inch piece peeled fresh ginger, added whole and removed midway through simmering (1 tablespoon ground ginger may be substituted)
  • 2 to 3 tablespoons coconut oil
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground black pepper
  • salt, to taste; add before, during, or after simmering
  • about 6 quarts water


    1. In a large stockpot (I used a large Le Creuset Cast-Iron Dutch Oven), combine all ingredients through black pepper.
    2. Fill pot with water, about 6 quarts, leaving about 1 inch headspace.
    3. Simmer covered over medium heat for about 1 hour. Taste soup and based on your preference for ginger intensity, remove the piece of ginger and discard.
    4. Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.
    5. Serve immediately. I drain about 2 quarts worth of broth, and the rest is vegetable soup.
    6. Soup will keep airtight in the refrigerator for up to 1 week, or in the freezer for up to 6 months.


Soup may be salted before, during, or after simmering; your choice when you want to salt it. I don’t salt the whole pot and let each family member salt their own bowl, to taste.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 97mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 2g

More Homemade Soup Recipes: 

30-Minute Homemade Chicken Noodle Soup — The soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup.

30-Minute Homemade Chicken Noodle Soup

Easy 30-Minute Tomato Basil Soup — Hearty yet HEALTHY, fast, easy, and loaded with great tomato-basil flavor!! The perfect soup to warm you up and keep you satisfied! Great for easy lunches and busy weeknights!!

Easy 30-Minute Tomato Basil Soup

Slow Cooker Beef Chili — Easy, hearty comfort food that’s packed with flavor that develops beautifully as the chili simmers away in your slow cooker.

Slow Cooker Beef Chili

Loaded Baked Potato Soup — Everything I love about baked potatoes but in soup form. It’s easy, loaded with so many good things, and packed with flavor.

Loaded Baked Potato Soup

Copycat Panera Broccoli Cheese Soup — This is the best broccoli cheese soup. Not only that, it’s some of the best soup I’ve ever tasted, period.

Copycat Panera Broccoli Cheese Soup

Easy Mushroom Vegetable Soup — Comforting yet light and with plenty of greens, the soup is made from common fridge and pantry items and ready in less than 30 minutes.

Easy Mushroom Vegetable Soup

30-Minute White Chicken Chili — Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves!! It’ll be on rotation all winter!!

30-Minute White Chicken Chili

Chickpea Vegetable Soup — Perfect for resetting after indulging!! Low in calories but high in nutrients and fiber! Easy, ready in 30 minutes, hearty, HEALTHY, and tastes AWESOME!!

Originally posted January 10, 2014 and reposted March 23, 2020 with updated text.

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. hi i will be getting gastric sleeve in the next 2 weeks so my 1st week or 2nd it be just a liquid diet (clear) so im lioking for some idears for broth soup i can only have the juice,,also do u think this be filling anope

    1. I really don’t want to give advice in this situation since you’re going to be under the care of a physician. I would ask that person. Or check with a dietician. Good luck!

  2. Made this soup last night since “summer” in Berlin currently feels like fall. The piece of ginger in the broth was genius! I love the flavor it added to the soup. The lemon juice also added a nice something-something. Will definitely make again! 

    Rating: 5
    1. Thanks for the 5 star review and glad it hit the spot and you’ll definitely make it again!

      It is definitely summer here…heat indexing at 100-105F at 8pm at night. Not exactly soup weather here lol but I am glad someone else is enjoying it. Another friend told me she made a fire last night (in Minnesota)!

  3. I love this recipe so much, I literally make it every time I get sick or anyone in my family gets sick. At this point, I’ve probably made it more than five times and I’ll be making it again later today. It really is the perfect soup when you’re feeling sick, the spiciness of the turmeric and black pepper is on point. One thing I did notice about your recipe though is that you left out the lemon in the actual recipe card but it’s listed in all the ingredients when you’re describing the benefits of all of them. Than you so much for putting this recipe together, I’ll be making it for years after. I’m making it today for my sister who is working in an emergency room during this crisis, it’s not a vaccine but hopefully it will give her a boost.

    Rating: 5
    1. Thanks for the 5 star review and glad you make it often, including again yesterday. And bless your sister for doing the job she is doing right now. Something so commendable!

  4. Woke up feeling like a cold coming on. Googled ‘soups for colds’ and found your amazing, delicious recipe!! I didn’t have bok choy or leeks on hand but did have frozen peas and spinach! Also added fresh garlic. This soup is soooo good. The fresh ginger and turmeric really add flavor. Can’t thank you enough for posting.

    Rating: 5
  5. This soup is absolutely the best when I have a cold. I will make it again and again. Thank you so much! Happy new year 💚Keltie

    Rating: 5
    1. Too much coconut oil or maybe a brand that upon heating, was just on the greasier side. If you’re not used to coconut oil, maybe you are sensitive to it? That’s the only thing I can think of since nothing else has ‘grease’ in it.

  6. I was wondering if I leave out the onions will that take away the cold healing effect? I am sensitive to them so I was trying to decide how it would go without. Thanks so much.

  7. I’ve been re’googling this recipe the last few years whenever I feel under the weather. What would you recommend to adapting this recipe for the Instant Pot?

    1. It’s really hard to say because I really do not use an Instat pot with any regularity to be able to give you any tips or advice.

    2. How I Instant Pot’ed this recipe. And it turned out ah’mazing!

      Coconut Oil, Onions and garlic softened via Saute function
      Turned pot off and added all other veggies and gave em a stir, until brightened in colour.
      Added additional seasonings and liquid
      Lid on High pressure x 20 minutes
      Allow pressure to release naturally x 15 minutes, then finished with quick release.

  8. Made it this evening great flavor and aroma. My hubby and I love it. Will definitely put this in rotation. Instead of water I used stock and also added ditalini pasta towards the end of cooking time.

    Rating: 5
    1. Thanks for the 5 star review and I’m glad this turned out great for you and it’ll go in your rotation!

  9. Hello!
    First of all, Best Wishes for the and A Happy New Year 2019!!
    Read some of the comments before writing. I stopped just before the pepper, and forgot to include it later on while cooking. And, most important still is that I completely forgot to put in the coconut oil. Any tip on how to correct this? Had the soup cooking at 275F in the oven for most of the night. It’s still a bit warm at the moment, but I dare not add it in. Will wait for your reply. Hope I can fix this. It’s my first time doing the recipe. Thank you in advance. Regards!

    1. I probably wouldn’t add oil at this point. If you forgot it in the soup tastes fine, I wouldn’t add it after it’s already done. That could make it kind of oily. And just add pepper to your taste now.

  10. I LUV this soup — and the broth is so great for sipping. For such a simple recipe there is so much flavor in this. It really is easy to eat (drink), filling but not heavy. Today I am making my second batch in seven days. This is def going to be a cold weather staple in our house. It would be great over rice. My husband enjoyed it over mashed potatoes. YUM! Oh, I left the ginger in for the entire cooking time and while stored in the fridge – the soup never became too gingery for us, just better and better as the flavors came together.

    Rating: 5
    1. Thanks for the five star review and I’m glad you love the soup so much and are making it again and that it will be a cold weather staple!

    1. Probably but I haven’t tested it so I really can’t give you any specifics as to how to proceed. It’s very easy on the stove top which is how I do it.

  11. You mentioned lemon and I see a lemon or two in the pictures, but you do not list lemon in the ingredients nor do you tell what to do with the lemon in the recipe. Do you squeeze some fresh lemon on top of they individual bowl of soup? Or is the lemon meant to be chopped whole and cooked in the soup? I’m about to throw together this soup for my flu-ish husband today and hopefully he can get back to work dinner because of this healing soup. Thanks for sharing this recipe. Looks delish!

    1. You can just add a squirt of lemon juice when you’re ready to serve it. Like you would add a squirt of lime juice to tortilla soup, or at least I do. It’s not necessary, just suit your personal taste preferences.

  12. This recipe is AMAZING!! Talk about healing properties… you start eating the soup and can feel it healing your body it is incredible. I came down with the flu and this soup is helping substantially. Being by myself, this soup was very easy to make, (especially when you’re sick and don’t want to move). I think it total the vegetables all costed maybe under 15$? I added in vegetable broth for more flavour and added noodles the last 10 minutes of simmer time. I added spices in the beginning and it worked out great. I will keep this as a go-to recipe for sickness! Thank you so much!!!!

    Rating: 5
    1. Thanks for the 5 star review and glad you will keep it as your go-to recipe for sickness! Glad you could feel it healing right away!

  13. Wonderful recipes! But I am surprised that some of your recipes call for sweet potatoes or yams (as being similar). But they are totally different, both edible in their own right, but ever so different. I am Portuguese from the Azores and we used to grow both. But I find it strange when yams are considered sweet potatoes. So I Googled it, see below:
    Sweet Potatoes vs. Yams
    With exceptionally rare exceptions, every orange-fleshed tuber you see or taste in the U.S. – even those sold as candied yams – is a sweet potato. Yams and sweet potatoes aren’t even botanical kin. Yams are dry, starchy root vegetables, closer in flavor to yucca than the sweet potatoes you bake with marshmallows or roast for a kale salad. They originated in Asia and Africa, which is how the confusion began…

  14. I’m pregnant and have come down with the flu (and sadly can’t take much for it!). Dragged myself into the kitchen this afternoon and made this soup. Omg I nearly cried – absolutely delicious and exactly what my body was craving! Will definitely be making this again!

    Rating: 5
    1. Thanks for the five star review and glad this hit the spot and was what you needed! Sorry you are sick and preggo!!

  15. Just trying this for the first time
    My husband has parkinson and has a really bad cough
    Off to the Grocery Store. Thank You.

  16. Wow. It looks delicious. I love vegetable soup very much .So, I will try to make it very soon. Your recipe will help me. Thanks for sharing your recipe.

    Rating: 5
  17. I know it’s already summer but I caught the flu 3 days ago and today in a desperate attempt to expedite my recovery I made this soup. What a winner! Nourishing, east on the tummy and opened my sinuses. Tasty too! Definitely keeping this recipe in my arsenal for my yearly cold ;)

    Rating: 5
  18. The recipe was easy to follow and super simple to compose. I was searching for a new go to soup for when my family is under the weather, since we’ve recently converted to vegan eating. This soup definitely delivered!

    Rating: 5
  19. I need to make this recipe when we are not sick..but it is so easy and amazing when we are. I do add kale (any reason it isn’t there from the beginning) and a squeeze of lemon per serving. Thanks!

    Rating: 4
  20. I made this soup yesterday and it is delicious. I am going to tinker with it to make it more keto friendly, but I made it primarily for my neighbor who is vegan due to kidney issues and it made a huge pot for less than 10$ and it fed me, my neighbor and wife and another elderly neighbor with plenty for our lunches today. Great recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad you loved this soup and were able to share with others and do it inexpensively, too!

  21. This soup was incredible! Hadn’t been feeling well and wanted a nice soup to help me feel better. This was filling and almost immediately made me feel better. I won’t say how many bowls I had lol, but it was delicious

    1. Thanks for trying the recipe and glad it came out great for you! It’s the type of soup I think you can pretty much eat how much ever you want since it’s so light.

    1. That’s wonderful to hear! Funny that you just made a pumpkin soup in a typically ‘non pumpkin’ time of year. I just made one too…because it’s always pumpkin season for me!

  22. Niece simple and nourishing vegetables soup well explain with knowlege of each vegetales what it does to the bidy system ..Thank you

  23. omg loved making this soup (so easy!) and eating this soup (so delicious!). It is the perfect thing for a cold. Very healthy too. Thanks so much Averie! I got a little confused on the 1 baby bok choy… do you literately mean 1 of them? The baby bok choy I bought are super tiny (the size of a plum). Just so I know for next time (and there will be a next time!) :)

    1. The bok choys I call babies are about the size of an apple/orange at the bulb. Use how much ever you like. Glad you loved the soup!

  24. I was referring to “through black pepper” I just assumed it meant including black pepper? Thank you for the quick response.

    1. Underneath the caption “Fast, easy, nothing fussy. My kind of recipe.” there’s a photo showing what combine means. You put everything into a pot.

  25. Averie, you’re awesome! I’ve most likely seen your posts & tried them before, but today I’m here to say thanks for caring enough take the effort; creativity; time; thoughtfulness and of course the photos you post… We are of like minds, the sodium thing, useing healthy ingredients to heal/for preventative, a holistic approach to eating & living, it’s not as difficult as many think. I could go on & on, but for now, I’m going to whip up a batch of the imune-boost soup…
    One little tip that I do is always make my own stock, veg; chic; beef by soaking the veg in a sink of water, first with baking soda, then clear water, until the water is clean, then when I prep my veg for whatever I making,I add the stuff one would normally throw away in a stock pot, add purified water & herbs in a bouquet garne or just toss them in there depending on whether it’s intended for a clear presentation or not? As you so graciously said, substitute anything you don’t like…then of course I strain out the veg, and BOOM…(w/chick/beef, I just throw the bones in a pot w/veg & bingo)…Thanks again, Andrea

  26. This recipe looks fantastic! I want to try it right away, but want to put it in my slow cooker. What time and heat setting ( high or low) would I use on my slow cooker for this recipe?
    Thank you in advance!

    1. I haven’t tested it using a slow-cooker but in order to get the carrots to cook through properly, you may want to boil them for a bit before adding them to the s.c. or they could be kind of crunchy! Unless you plan to cook the soup for a long time….6+ hours. Just play around with it!

  27. LOVED this! The tumeric and lemon were delicious. I added egg noodles and substituted kale that I cut into strips similar size to the egg noodle size and cooked both the noodles and kale together the last 10 minutes. SO grateful for a delicious vegetarian alternative to chicken noodle.

  28. This looks so good! I’m a big fan of vegetable soups. Quick question though–if I were to add rice to this (probably a mix of white and wild, that’s just what I already have in my kitchen), would you recommend putting it in to start with everything else, or adding it at some point later in the process?

    1. You know I am not really sure what to say since I haven’t tried it with rice. You could cook the rice separately and then just add it in at the end, which is a guarantee to get it to work. But in terms of doing a one-pot recipe, I am not really sure when to advise you to add it since I haven’t experimented.

  29. Before I make this great sounding soup, why coconut oil? My husband cannot take coconut. Should we use something else. need to find if our food store carries bok choy. I always have broccoli, cauliflower. or spinach on hand so I could also add them. Enjoyed reading the benefits of the veggies. When sick we like the broth, so may freeze some of it for whenever.

    1. Yes you could just use olive oil or another oil. Coconut oil has lots of healing properties in comparison to other oils but use what works for you.

  30. Averie, this was delicious and so easy to make. I just enjoyed a bowl of it – now I’m just waiting for it to work’s its magic and help kick this cold to the curb. Thanks for another fantastic recipe!!

  31. This post came at the perfect time, Averie. I’m slowly recovering from the worst flu I’ve had in years and just looking at these beautiful photos of this vibrant, flavourful, healthy soup is making me feel better. You’ve packed it full of everything delicious that I love to eat. As soon as I’m back on my feet, I’m making this!

    1. So sorry you’re sick! Well this is super easy. Just put the veggies in a pot, cover with water, simmer. Done. If you can chop veggies and just get them into the pot, you’re home free. Hope you’re back up to speed soon!

  32. I just finished an early lunch of this terrific soup!! I easily found everything for the recipe, and you put so much thought into picking different veggies and spices for their health benefits, so I wanted to follow it exactly. I love ginger, so I just grated it right in. The color is beautiful and the veggie mix is different than the “usual suspects” which I think gives it a little ethnic vibe. Impressive recipe in terms of nutrition and taste (with leftovers to enjoy for several days)!! And….the cookie dough is chilling this afternoon.

    1. Thanks for trying this, Paula! And glad you liked it and I’m impressed you followed the recipe to the letter, not ad-libbing! And yes, nice leftovers to tide you over for a week or so! And yay for that cookie dough that’s chilling! I hope they live up to expectations! Keep me posted!

  33. So THIS is the soup you were talking about! I think I should make this and keep it on hand for the next month. Take THAT crummy cold. Totally beautiful, Averie. Also I am really digging the scritchy-scratchy (technical term) background here. It makes me wanna use the word apothecary.
    Have a great weekend!!!

    1. I paid a small fortune for that surface. It’s 200+ years old and had to stalk that piece forever to get it…so thanks for noticing it :) And apothecary…yes! That’s a perfect vibe for the vibe of this soup!

  34. I love soup like this and make it all the time. I have never added ginger but it sounds great. I eat all these foods all the time. Staying healthy is my top priority. I also love adding some Shirataki noodles to make it a little heartier without adding tons of calories.

    1. The ginger just adds a nice little kick and it’s soooo good for you with all the immune boosting properties it has. It’s one of those can’t-hurt items. And those shirataki noodles would be perfect in here!

  35. Love it! Totally off topic, but you have the cutest bowls and food props, especially after scrolling through your “Related Posts” tab. Next time you have a garage sale, let me know so I can head down your way!

    P.S. – The post says “boy choy” instead of bok choy in one place. Silly autocorrect!

    1. I fixed boy choy…thanks for noticing :)

      Thanks for the compliments on my props. They’re a mix of high and low, from Antrho and super expensive wood planks to $1 thrift store finds. And the culmination of 5 years of hunting and scavenging for them. Thanks for saying you like them. That’s a huge compliment for me! :)

  36. Your timing is perfect! I am rarely sick, but have been down the past 4 days with some sort of fever/cough/scratchy throat. I’m so tired of drinking tea! Will defnitely make this today and let you know how it goes. Thanks!

  37. Averie – I am SO glad I just came across your site via Pinterest (those Peanut Butter Monster Cookie Bars…. Holy YUM) because it is fabulous. I am going to be clicking around all night, I can already tell. This soup recipe is fantastic. Exactly what I needed to see right now, as I have some sickies in the family to take care of tomorrow. Thanks for being awesome! I will be a new regular around here :)



    1. thanks for stopping by, saying hi, & for being so upbeat and for wanting to follow along…that’s awesome :)

  38. If you have a weird you may be coming down with something feeling, then maybe you really ARE coming down with something weird. ;)

  39. Oh this is perfect for this time of year! It just looks like it warms your soul and has vitamins and nutrients out the wazoo. I’m tempted to make a big batch and pass it out tomorrow in the office. Heard more than a few sniffles today…

  40. I think this would be great if you blended it up to a creamy soup in the blender! I must point out that I noticed that there was an orange fleshed sweet potato in the picture of all the veggies chopped up in the pot, but the other pictures show a yellow/white fleshed one :)Have you ever tried Asian/Indian/Japanese sweet potatoes? I love them! They are much much dryer, denser, and sweeter than the orange and yellow type!

    1. Right after I got done with the photo, I noticed a small lone orange sweet potato in my cupboard so tossed it in too.

  41. Just what we need for the season of colds! I love all the things you added into this soup even including coconut oil!!! Bokchoy is so good with everything and ginger – a great addition!

  42. That “coming down with something” feeling is the worst and I definitely crave hot liquids during that time. This veggie soup looks like the perfect antidote as I find coffee and tea unappealing when I’m sick for some reason. Pinned!

    1. Thanks for pinning & I am totally turned off by coffee & tea when I’m sick or coming down with something, too!

  43. I love EVERYTHING about this! And with the cooler weather here in SF, we could really use this. And gorgeous Le Creuset. I just bought the red one the other day!

    1. The night I made this, we had just just recently got home from Aruba, it was freezing, I was getting sick, Skylar was getting sick, and I was like here goes! It totally hit the spot and we had leftovers for half a week – perfect!

      And that LeCreuset is like 10 years old! My mother gave it to me like 10 houses/apartments ago, seriously, and at the time I was not into cooking much of anything and thought WHAT am I going to do with this thing. Well, I use it 1x a month and love it. Congrats on your red one! I need a shallow baking dish like you have. I need to go hit up TJ Maxx :)

      1. I love that your Le Creuset is that old and is still in mint condition! And TJ Maxx (and Marshall’s sometimes) have the best deals. Now I want to go shopping and stock-up!

  44. This looks so simple yet delicious and wholesome, Averie! Is it the tumeric that gives it the yellow color?

  45. Wonderful! This reminds me of a soup my mother used to make when I was a kid. It was one of my favorites because of the huge chunks of vegetables. I think I might need to make this for her next time she comes down.

  46. That looks so perfect for a cold day. And I totally believe in the power or ginger for immunity.

  47. This is great. I don’t typically add ginger, turmeric and coconut oil to my veg stock, but it definitely sounds like a good idea with all of the sickness floating around right now. I have yet to get sick this winter, and I want to keep it that way :)!

    1. My daughter brings it all home, every day, so consider yourself lucky you haven’t gotten anything yet this year! But thankfully it hasn’t been too bad…yet :)

  48. LOVE this !!!!

    I’m a huge soup fan and I bet this would be wonderful made in a slow cooker. I rarely use turmeric anymore after a long obsession with indian food, but I have been craving it lately. And you can never go wrong with ginger.

    All those veggies – I love it!!

    1. You could totally do this in a slow cooker. The night I made it, I was literally coming down with something and didn’t even want to wait for it to slow cook. I couldn’t wait to dig in after about 90 mins! I didn’t know you had a long obsession with Indian food?! Learn something new every day!

  49. Averie, I am loving this soup! You’ve selected all the best ingredients with regard to nutrient-rich and immune boosting. I’m big on coconut oil (1 tbsp. per day) and taking turmeric supplements, but it is always nice to incorporate it into recipes. Not only is this soup good for us, but, by its very nature of ingredient properties, it is like the fountain of youth! It will keep us all cozy as well as beautiful, healthy and young. Gorgeous photography, too. Thanks for sharing, m’lady! xo P.S. I need one of those shabby boards for photography!

    1. Thanks for the great comment and I agree with everything you said! Getting the nutrients via the actual foods is so helpful. And the board, thanks for noticing it. It’s over 200 years old and was quite a gem to get my hands on :)

  50. Mmmm. Veggie soup. Definitely a ‘feel better’ soup. Your pictures are so pretty! Makes me want to dive right in.

  51. This is just what I needed! This soup looks so wonderful and full of flavor averie! I’m sure my hubby is going to love the immune boosting part!

  52. This looks so good, Averie. I love veggie based soups like this!! Great color and all the veggies you packed in here are perfect!

  53. This is a great looking soup (and I love all the other related recipes too). I especially like your choice of veggies and the spices…ginger sounds like a wonderful addition, and the turmeric gives it such a nice color. I am looking forward to making this–it will smell so good simmering on the stove Friday!

  54. I needed this soup last week when I was fighting a cold! I love all the health properties and how you broke down what each ingredient is doing.

  55. Wow! With an ingredient line-up like this, it is practically medicine:) I love this recipe and the fact that we have most of this on hand from our CSA right now. My daughter woke up with a cough, so looks like I am going to be making some asap!

    1. I think everyone’s kids are bringing home all the germs after the holiday break! Great you have lots of this in your CSA! Perfect way to use it up!

  56. How did you know that this is exactly what I need? Especially with the ginger, citrus, and coconut oil- oh yum! Yay for cozy soups :)

  57. I’ve been looking for a brothy soup recipe and it’s a plus that it has immune boosting powers. Thanks so much, Averie!

  58. This soup looks like the picture of health!
    Cheesy..but true.
    I am totally loving the bok choy and tumeric addition here. Not super common in veggie soups, but two of my fav things!
    Plus, I am in love with your scratched up board. Love this recipe!

  59. This looks so packed with immune boosters that I feel lit working, by just reading this post :)

  60. I always love a good broth when I am thick. It can be homemade chicken or vegetable broth, only the letter is harder to prepare. Thanks for this awesome recipe. I love the addition of ginger and spices, it will definitely make you sweat all the bad guys out. Have a beautiful day, lady!