Credit: Sarsmis/ Shutterstock

Hearty Flu-Fighting Vegan Soup To Warm You Up

by | July 9, 2019

Looking for an easy vegan soup recipe to comfort you on days you aren’t your usual bright self? Here’s a simple recipe to sort this out for you.

Earlier this week, I got the flu and it wasn’t pretty. I knew that in tandem with medicine, I could turn to natural remedies to help speed up my recovery time. In addition to drinking absurd amounts of tea, getting a lot of sleep and dousing my house in eucalyptus, I also made a simple family recipe soup to get my body feeling better from the inside. Although the last thing you want to do is eat while you’re sick, it does help in the long-run. The recipe features garlic and ginger which are awesome for fighting the flu. This soup recipe stayed down and it helped my body get the nutrients it needed. Here is how you can make a simple yet hearty flu-fighting vegan soup, even when you’re already sick.

Hearty Flu-Fighting Vegan Soup To Warm You Up
Credit: New Africa/ Shutterstock

You might also like:

Hearty Flu-Fighting Vegan Soup To Warm You Up


(Serves 4)

  • 2 russet potatoes, peeled and chopped into bite-sized cubes
  • 1 carrot, peeled and sliced*
  • 1/4 head kale, chopped
  • 1 cup uncooked quinoa, washed
  • 3 1/4 cup vegan vegetable broth
  • 3/4 cup water
  • 4 cloves garlic
  • 1/4 inch ginger
  • 2 leaves fresh or dried basil
  • 1 sprig fresh or dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper

*Did you know that peeling your carrots gives them a much better taste and can get rid of any dirt or bacteria you missed while washing?

Credit: tim08/ Shutterstock


  1. In a large pot, add the olive oil, ginger, garlic, and onion. Cook on medium heat until the onion becomes translucent and the garlic becomes fragrant. This step should only take a few minutes.
  2. Add the broth and water to the pot and stir.
  3. Add the peeled and cubed potato, sliced carrots, washed quinoa, and all herbs and spices listed to the pot. Cover with a lid and cook on medium heat for 15 minutes or until the potato is nearly tender.
  4. Add the chopped kale and cook on low heat until it is soft.
  5. Enjoy with a side of dry toast and a lot of water. Serve immediately or let simmer for up to one hour before serving. Store in the fridge for up to one week or freeze to store for up to six months. Pull out and heat on the stovetop to enjoy as needed!

Did you like this vegan soup recipe? Comment below.

Get Raise Vegan Magazine for $29.40 for Six Months!
Gabriella Anaya

News Editor | Limoges, France | [email protected]



Leave a Comment