The Ultimate Immune-Boosting Soup (2024)

Feeling under the weather? Kick cold or flu season to the curb with the ultimate immune-boosting soup. Packed full of vitamins and minerals from delicious ingredients like turmeric, kale and bok choy in a mushroom vegetable broth for a healthy vegetarian soup recipe.

You know those people who pride themselves on never getting sick? I’m not one of those people. No matter how hard I try, if there’s a chance of catching a cold from someone or contracting some strange stomach-turning bug in a foreign country, I am pretty much guaranteed to be the one who gets it. When it comes to sickness, I have the worst luck…or a terrible immune system.

I literally do everything in my power to stop it from happening (eat a healthy diet, exercise, wash my hands frequently etc…) but it still happens nonetheless. However, I refuse to give up! One day I will be that person who declares that they “haven’t been sick in 3 years!”

I honestly believe in the healing power of food. No truer statement has ever been shared than when Hippocrates wrote “Let food be thy medicine and medicine be thy food”. When I’m starting to or are feeling under the weather, my first thought is to turn to my kitchen because sometimes you just need some superfoods to kick your immune system into high gear.

Ingredients for Immune Boosting Soup

• Vegetables –yellow onion, garlic cloves, celery stalks, shiitake mushrooms, baby bok choy, kale and fresh ginger.
• Coconut oil
• Turmeric
• Sea salt and pepper

How to Make Immune Boosting Soup

STEP 1: Chop off the bottom of the stem from your mushrooms and discard. Separate the stems from the tops and slice the tops into large pieces. You only want to discard the very bottom of the mushroom stem!

STEP 2: Heat the coconut oil in a large pot or dutch oven over medium heat. Add the onions and saute until translucent. Add the garlic and cook for an additional minute. Add in the celery and mushrooms and saute for about 10 minutes or until the mushrooms have wilted.

STEP 3: Add in the spices (including the ginger, if using) and water and bring to a boil. Lower heat, cover and simmer for at least an hour. The longer you leave it, the better in my opinion!

STEP 4: Add the bok choy and kale in the last 10 minutes of cooking to wilt. Enjoy!

Is It Better than Chicken Soup?

The all important question: is this immune boosting soup better for healing than a cup of chicken soup? Honestly, it’s hard to say. There aren’t any studies that have compared the benefits of chicken stock (the real superfood in chicken soup) to a vegetable-based stock with powerhouse veggies.

As far as boosting your immune system, you really can’t go wrong with either. I highly recommend either this slow cooker bone broth recipe or the Instant Pot version if you’d like to give it a try.

Otherwise this Immune Boosting soup has lots of benefits and certainly can’t hurt!

How to Store Leftover Soup

You’ve heard me proclaim my love of soup before and you’ll hear it again! One of the many reasons I love soup is that you can make one batch and eat it all week! Let your soup cool before storing in an airtight container in the refrigerator for up to 1 week.

You can also freeze your soup for a later date. This immune boosting soup will last in the freezer for up to 3 months. Just thaw in the fridge overnight or on the counter for several hours before heating up on the stove-top.

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