Immune Boosting Vegetable Noodle Soup

Cold weather is here and that means it’s also cold and flu season. Our best defense is making sure our bodies are functioning at their optimal levels to help fight becoming ill. It’s important to always eat well, but we especially need to give our bodies proper nutrients when we are sick. This soup is very healthy and great for the immune system! Lemons, celery, and parsnips are great sources of Vitamin C which helps build a strong immune system and they contain many other vitamins and minerals too. Shitake mushrooms increase production of infection fighting cells in our bodies and contain immune supporting properties. Onions and turmeric also promote a healthy immune system and both contain anti-inflammatory properties. Cayenne pepper helps break up mucus, is an anti-irritant, and aids in digestion. Ginger is notorious for easing upset stomachs, but it can also help with muscle aches and migraines. And garlic is especially great for colds and flu because of its powerful antibacterial and antiviral properties.

Enjoy this recipe for a healthy boost if you are feeling under the weather or enjoy anytime to help prevent illness!


What you need:

1 tablespoon coconut or olive oil

1 onion, chopped

2 cloves garlic, minced

2 stalks celery, chopped

3 carrots, sliced

2 parsnips, slice

1 package shiitake mushrooms

4 cups vegetable broth

1 ½ teaspoons freshly grated ginger

½ teaspoon ground turmeric

½ teaspoon cayenne pepper (add depending on how spicy you want it)

Salt and pepper to taste

1 lemon, halved

½ to 1 package of egg noodles (add depending on how noodly you want it)

Fresh parsley, for garnish


What you do:

  1. Sauté onions, celery, carrots, and parsnips in oil and season with salt and pepper.
  2. When vegetables are tender, remove from heat and add garlic (the residual heat will cook the garlic without burning it).
  3. In a large pot, bring to a boil the vegetable broth, turmeric, ginger, and cayenne pepper.
  4. Cook for 2-3 minutes then add lemon halves.
  5. Boil for about 10 minutes, then remove lemons.
  6. While the broth is cooking, rehydrate the mushrooms in hot water for 10 minutes, then drain and chop.
  7. Prepare the noodles.
  8. Combine mushrooms, sautéed vegetables, and noodles with the broth.
  9. Garnish with parsley and serve with toasted bread or crackers!
  10. Enjoy!
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