It’s a hug! It’s a plane! It’s a bowl of immune boosting soup. If there’s ever a been a time to face-plant into a steamy pot of cozy veggies (channeling this Broccoli Cauliflower Soup), warming spices, and healing broth, it is most certainly now. Together, we shall boost thy immune systems! Hunk of crusty bread not optional. Now listen here. I’m literally on week three of a head cold turned sinus infection and my cheeks feel like they’re going to fall off. The pressure!! Sinus rinse, warm compress, antibiotic, endless tissue boxes…you name it, I’ve tried it. So yes, this soup and its health benefits are my BFF right now. And yesterday. And tomorrow.
Key ingredients and substitutions
Mirepoix: Onion, celery, and carrot for a must-have flavor base.Garlic: Lots of garlic for rich flavor but also for healing properties. You can boost the allicin (am active compound in garlic), by letting garlic sit for 10 minutes once minced. Hello, anti-inflammatory boost!Turmeric and ginger: Famed for their powerful medicinal properties for centuries. The more the merrier!Parsnips: I love the sweetness and texture that parsnips add. Cauliflower or sweet potatoes would be another good choice.Red lentils: For body and a nice plant protein punch. I recommend red lentils for this recipe because they soften up nicely. I haven’t tried with green lentils, but they do take closer to 30 minutes to cook.Vegetable broth: Another layer of umami flavor. Use store bought or make your own! Chicken broth would also work.Greens: Kale, spinach, chard, or whatever green you love will work great for an extra dose of nutrients and texture.Lemon: I love the zippy brightness lemon adds. Plus, oodles of disease-fighting vitamin C!
Which lentils are best
The best kind of lentils to use for this particular soup are red (or “red split”) lentils. They are soft and have a way of blending into the soup and and a luxurious thickness. While I recommend red lentils, green lentils could also work. They’ll have to cook closer to 30 minutes and will be more detectable in the soup.
Add in ideas
Mushrooms: shiitake mushrooms would add amazing umami.Peas: stir in frozen peas at the end for an extra pop of green.Rice or couscous: stir in a cup of your favorite cooked grain at the end.
Can this be made in the Instant Pot?
Yes! Simply follow the recipe notes below for a more hands off way to whip up this healthy soup. A little sauté, eight minutes of pressure cooking, and voila! Done.
Storage tips
This nutrient-rich soup packed with vitamins and antioxidants will last up to five days in the fridge.
How to freeze
To freeze, simply place soup in a large freezer baggie and lay flat. It will last three months in the freezer. Thaw overnight in the fridge and then warm on the stove once you’re ready to eat!
More healthy soup recipes
Yummiest Vegetable SoupVegan Lasagna SoupInstant Pot Lentil SoupVegan Tortilla Soup
Ready to kick that cold/sinus infection/whatever the heck is happening to the curb? YA, SAME.
