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

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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!!

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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.

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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.

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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.

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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!!

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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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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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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!