Kick My Cold’s Ass Veggie Soup

It’s cold season, so we all need an Immune System Boost Recipe to either kick that cold’s ass or prevent a cold from kicking your ass! During the holiday season, we were not eating as much healthy eats as we normally would with all the holiday parties and holiday fun! So of course, both Jimmy and I caught colds! Starting this year off, and since cold season and winter will still be in effect for a few months, I wanted to create an Immune System Boost Recipe to Boost our immune systems and keep those colds away! I pretty much googled foods to either kick a cold or prevent a cold and put as many of them in a soup that I could. Big ones that kept on coming up in my search were red peppers, celery, carrots, garlic, ginger, broth, chick peas, dark leafy greens and citrus. This Immune System Boost Recipe has all these foods and turned out both delicious and comforting!

5 from 1 vote

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Kick My Cold's Ass Veggie Soup

Course Main Course, Side Dish, Soup

Cuisine American, Comfort food

Keyword healthy soup, Immune System Boost Recipe, vegetarian

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 large red bell pepper chopped
• 1 cup finely chopped celery
• 1 large red onion chopped
• 1 cup carrots chopped
• 2 T olive oil
• 8 cloves of garlic chopped
• 1 T freshly grated ginger
• 8 cups vegetable or chicken broth
• 1 teas salt
• 1/2 teas black pepper
• 1/4 teas crushed red peppers
• 2 teas turmeric
• 1/2 teas dried oregano
• 1/2 cup fresh chopped basil
• 1/2 cup quinoa (uncooked)
• 1 15.5 oz can chick peas rinsed and drained
• 2 Small lemons (Juice of)
• 2 cups fresh spinach chopped

Instructions

1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, celery, onions, and carrots for 10 minutes.

2. Turn down to medium and add garlic and ginger and sauté for 2-4 more minutes.

3. Add broth, salt, black pepper, crushed red peppers, turmeric, oregano and chopped basil.

4. Turn heat back up to medium high and simmer for 5 minutes uncovered.

5. Add the quinoa, chick peas, lemon juice and stir and bring to a boil.

6. Turn heat down to medium-low, put the lid back on and simmer for 20 minutes (until quinoa is fully cooked).

7. When quinoa is cooked, remove lid and add spinach, and cooked for a few more minutes until spinach is wilted.

8. Add 1 cup of water if more liquid is needed.

This soup can also be frozen to keep in your freezer in case you need it in a pinch! Celery is great for heart burn! If your ailment is not so much a cold but is Heart Burn, check out my recipes that may help kick your Heart Burn: Heartburn Relief Veggie Soup and Instant Pot Celery Zucchini Soup.