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!
3 cups celery
3 cups carrots
2 cups chopped leeks *only the white and light green parts
2 cups sliced shiitake mushrooms
2 cups of chopped and peeled sweet potato
3 cups chopped yellow onion
¼ cup fresh ginger minced
2 tablespoons turmeric (I love Anthony’s)
2 tablespoons chopped garlic
2 tablespoons olive oil
¼ cup nutritional yeast
¼ teaspoon cayenne, or desired amount
Sea salt and fresh cracked pepper *to taste
10 cups filtered water, plus more if desired
4 cups peeled and spiralized zucchini
A few handfuls of kale chopped
1/4 cup Apple Cider Vinegar
1/4 cup of Braggs Liquid Aminos
1/2 cup freshly squeezed lemon juice
1/2 cup unpasteurized chickpea miso
1. Add the celery, carrots, leeks, sweet potatoes, shiitakes, onion, ginger, turmeric, garlic, olive oil, nutritional yeast, black pepper, cayenne pepper, and salt in a large pot. Add a few spoons of water to the mixture. Mix well and bring to medium heat. Cook for about 15 minutes, stirring often, until the vegetables cook down, becoming soft with a little crunch.
2. Pour in the water and bring the heat up to high. Once to a boil, throw in the zucchini noodles. Cook for about 5 minutes, until the noodles are tender. Now add the AVC and the Liquid Aminos. Remove from heat and throw in the kale. Mix well.
3. In a small bowl, mix together the lemon juice, miso, and one ladle of broth until smooth. Pour the mixture into the soup and stir.
** this soup is great if you serve over lentils, quinoa, buckwheat noodles, or rice. Once I pour the soup, I add sliced avocado on top, and sometimes some zesty sprouts. To cool it down a little, greek yogurt on top is delicious. Lastly, I sometimes throw on pumpkin seeds.