Wellness Soup

Wellness Soup

One of my favorite places to get clean, healthy, delicious recipes is “mississippi vegan” I LOVE this website, so please visit for more inspiring and gorgeous food.


Below is my version of his “immune boosting soup”

I added a few things and changed it around to make it my own. (Sometimes I make it without the cayenne- or less- since it is a little hot for Otis. Or- I make two separate pots with one a lot less hot)

I have made it for my family multiple times this winter, and it is so good!

Wellness Morning Drink

I love to drink this in the mornings first thing, especially if I am feeling under the weather or trying to boost my immunity. It’s made with ingredients you likely have on hand, and ends up a gorgeous yellow color.

Boil hot water (just enough to fill your mug)

juice of 1/2 lemon

one teaspoon turmeric

2 or 3 shakes of cayenne pepper

one teaspoon ginger powder

1.5 teaspoons apple cider vinegar (Bragg’s)

honey to taste

**Blender all ingredients….

***For turmeric and ginger powder, I love Anthony’s brand. It’s organic and tastes very fresh, and the turmeric is extra bright where with other brands I have noticed the color is dull.

Butter Bean Stew

This recipe is inspired by “Deliciously Ella’s” Tuscan Bean Stew. I added some of my own favorites and changed it around a little. Her website is linked in my resources page under nutrition.

Olive Oil

I red onion thinly sliced

4 garlic cloves chopped

1 season dried thyme

1 teaspoon dried rosemary

2 medium carrots chopped

2 parsnips peeled and chopped

1 leek thinly sliced

1 cup of organic plum tomatoes

2 tablespoons of tomato puree

1 can of butter beans drained and rinsed

2 cans of fire roasted tomatoes

salt and pepper

**I love to double this recipe and freeze it in glass containers for a winter night when I want to pull something out to serve. It freezes great!

Pour a glug of olive oil in a heavy pan with some room. Add onion, garlic, leeks and spices and coo until onion and leeks are clear and soft.

Then add carrots and parsnips. 4 minutes later, add plum tomatoes. with the tomatoes puree. Cook another 15-20 minutes.

Add butter beans and canned tomatoes, and bring to a boil. Reduce heat and simmer for at least 25 minutes on low, letting flavors combine.

Serve with a dollop of coconut yogurt or sour cream on top, with a sprig of parsley.

Also delicious with corn muffins or forbidden rice.