The Ultimate Immune-Supporting Soup
This savory, immune-supporting soup is filled with powerful spices and nutrient-dense plant ingredients that are so tasty that you’ll delight in the chance to build up your immunity with gut-healthy ingredients. Complete with herbs and spices, cruciferous veggies, and plant-based protein, The Ultimate Immune-Supporting Soup can help you feel well-supported and healthful year round!
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- ¾ cup leek (white and light green part of the stalk only, thinly sliced)
- 2 tsps mustard seed
- 2 medium garlic cloves (minced)
- 1 inch ginger (peeled and minced)
- 1 small head cauliflower (leaves removed, cut into 1” florets; about 4–5 cups)
- 2 tsps ground turmeric
- 1 Tbsp ground cumin
- ½ tsp salt (optional)
- ground black pepper (optional, to taste)
- 3 cups vegetable broth (unsalted, preferably homemade)
- 1 cup coconut milk (light)
- 15 ounces chickpeas (home cooked or BPA-free can, drained)
- 2 cups organic kale (destemmed, chopped)
- ¼ cup cilantro (optional, chopped)
- 1–2 dashes cayenne pepper (optional)
- 1–2 dashes smoked paprika (optional)
Directions
- In a large pot, heat a large stockpot over high heat. Add the leek and mustard seeds. Cook for 2–3 minutes, stirring, until the leeks are translucent.
- Turn the heat down to medium and add the garlic, ginger, cauliflower, turmeric, cumin, and salt and pepper, if using. Sauté to toast the spices lightly, 1–2 minutes. Deglaze the pan with 2–3 tablespoons of water or vegetable broth as needed to keep the vegetables from sticking.
- Add the vegetable broth.
- Bring to a boil, then reduce the heat to a simmer and cook until the cauliflower is tender, about 10 minutes.
- Stir in the coconut milk, chickpeas, and kale. Heat through until the kale is slightly wilted.
- Taste for more salt and pepper, if desired.
- Divide between bowls and serve with chopped cilantro, a dash of cayenne pepper and a dash of smoked paprika, if desired.
Chef's Notes
Substitutions
In place of leek use onion or shallot.
Use white beans or another legume of choice instead of chickpeas.
Use your favorite organic leafy green in place of kale, such as spinach, mustard greens, or bok choy.
Instead of cilantro use parsley or chives.
Storage
Store in an airtight container in the refrigerator for 5–7 days or in a freezer-safe container for up to 30 days.
From: FRN