Immune Booster Soup

4-6 Bowls
1 hr

Cold and flu season is coming fast, and this soup is the perfect antidote!

Cauliflower, carrots, and onions swim with chickpeas or lentils in a turmeric ginger tomato broth. You can also go crazy and add both chickpeas and lentils if you want to really boost the protein.

Canned tomatoes, chickpeas, and vegetable broth make this soup fast and easy to make and on the table in no time at all.

Option to use frozen or precut cauliflower and carrots and this soup almost makes itself.

You’ll want to make a big pot of this soup so that you have plenty of leftovers for the week!

Here is the soup with the chickpeas. Such vibrant colors!

Lentils and chickpeas add protein and texture to the soup.

You can adjust the liquid and spices to make it more stew-like if you want.

Recipe details
  • 4-6  Bowls
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Ingredients

  • 3 cups small cauliflower florets
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 3-4 cloves garlic, sliced
  • 3/4 teaspoon cumin
  • 1.5teaspoons turmeric
  • 1. 5 teaspoons ground ginger
  • 3/4 teaspoon salt
  • 2 (15 oz) cans diced tomatoes
  • 1 can of chickpeas, drained and rinsed or 1/2 cup put lentils, rinsed
  • 1.5 - 2 cups vegetable broth
Instructions

In a medium pot, sauté the onions and carrots over medium heat for about 5 minutes, stirring occasionally. Add the cauliflower,garlic, cumin, turmeric, salt and ginger and sauté for 1 minute, stirring
Add tomatoes, chickpeas (or lentils) and broth ( 1.5 cups for chickpeas and 2 cups for the lentils). Bring to a boil then cover and reduce heat to simmer.
Simmer 30-35 minutes for chickpeas and 35-40 for the lentils, until the lentils and vegetables are tender but not mushy.
Tips
  • If you’d like more liquid, add water as adding more broth will only dilute the spice blend.
  • Check out my You Tube channel for more recipes: Can't Beet Plants
Ann - Can’t Beet Plants
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