Immune Boosting Veggie Soup
By: Amanda Zimpfer
Here I am again curled up on the couch with my cozy baby kitty Ezzy feeling those winter blues. I then turn to the TV show FRIENDS for some comedic relief to raise my spirits and clear my head from the fog of depression. Anyone else bothered by the winter season?
As my tummy begins to rumble as a form of communication letting me know, point blank, “Hey! I'm hungry! Feed me!” I then slowly make my way, as slow as a turtle, to the fridge in the kitchen to realize I need to get my booty to the grocery store. As I sigh in despair I force myself to brave the freezing temp outside. To my surprise the drive was filled with beauty and peace. The sun seemed so bright the light was bouncing like Tigger off of the crisp clean white snow, the tree branches glistened and sparkled from the sun's reflection, the tall grasses laid still from being covered in ice and snow. As somber as they stood, the beauty cascaded right through.
Nature always has a way to capture your attention and to stop and take it all in. As I sit here and write this I realize that nature is a form of therapy. With this New Year upon us I shall try to make more time to get lost in God’s creations and appreciate all forms of life that surround me. Life is too short! Amen!
With the chill in the air these days and as the cold/flu season has arrived, I find comfort for the soul and my immune system, in this fabulous "Immune Boosting Veggie Soup".
The recipe is originally from YouTuber Mississippi Vegan. I did make some adjustments. Enjoy with some delicious toasted sourdough bread!
Immune boosting Veggie Soup Recipe
- 6 ribs of celery, diced
- 4 carrots, diced
- 3 chopped leeks, only the white parts
- 1 large red onion, diced
- 2 tbsp of minced or grated ginger (could do ¼ cup if desired)
- 2 tbsp of minced or grated turmeric
- 3-5 cloves of garlic, diced
- ¼ cup nutritional yeast
- ¼ teaspoon cayenne
- 1 tablespoon dried thyme
- salt & pepper to taste
- 4 cups water
- 4 cups low sodium veggie broth
- 4 cups butternut squash, spiralized and peeled OR could use packaged spiralized butternut squash to save on time
- 3 handfuls of chopped kale, could add more if desired
- ¼ cup of chopped fresh parsley
- ¼ cup fresh lemon juice
- ¼ cup white miso paste
- Add in the celery, carrots, leeks, onion, ginger, turmeric, nutritional yeast, salt & pepper to taste, cayenne, and thyme in a large pot. Mix and then bring to medium heat. Cook for 10 minutes, stirring often.
- Pour in the water and veggie broth, stir and bring to a boil.
- Once at a boil place the butternut squash noodles in the pot. Cook for 10 minutes or until the veggies are tender.
- Once veggies are tender turn the heat to low and go ahead and add in the kale and parsley and stir until well combined and wilted.
- Remove the pot from heat
- In a separate small bowl add in the lemon juice, miso paste, and a few ladles of broth from the pot and mix until well combined. Once mixed well go ahead and add the mixture to the soup pot and stir until well combined.
- Go ahead and sample the broth and add more seasoning, lemon, or miso if necessary. Enjoy!