Immunity Boosting Vegetable Soup

The change of seasons always brings about the sniffles & sneezes in our house & has me craving wintery hearty goodness. Last week I was busy working, and I suddenly realised I was starving.  I knew that my Aunty was sick with a flu, so I decided to whip up a batch of soup that would boost her & our immune systems.

This soup has all of my favourite heart-warming spices - ginger, garlic, cayenne pepper, black pepper & turmeric & plenty of antioxidants, vitamins & minerals. Perfect food for the soul!

This warming vegan soup is so quick to make & will keep for up to 5 days in the fridge.

This warming vegan soup is so quick to make & will keep for up to 5 days in the fridge.

I hope you all enjoy it! Please note I have written this recipe for both Thermomix & non-Thermomix users.


1 Onion

2 Cloves of Garlic

2cm Fresh Ginger (can use powdered if you don't have fresh)

40g of Coriander stems & roots finely chopped. Save leaves for garnish. 

1 TBSP Coconut Oil/Olive Oil

2 TSP Turmeric

1 TBSP Cumin

1/4 Tsp Cayenne Pepper (more if you like it spicy)

1 Tsp Rapadura Sugar

2 TBSPS Vegetable Stock

750G Mixed Vegetables - use whatever you have in the fridge (I used Sweet Potato, Carrot, Celery, Tomato, Zucchini)

150G Red Lentils

550G Water

400ml of Coconut Milk

Salt & Pepper to taste.

2 large handfuls of spinach to mix through at the end. 

10 drops of Young Living Lemon Oil, & 2 drops of Young Living Black Pepper oil stirred through just before serving.

if required, Lemon to juice over soup once it has cooked. 


Chop Garlic, Ginger & Onion & Coriander roots (3 sec,sp 6),

Add Oil & Spices & Saute' over a medium/high heat until onion is transluscent (2 min,Varoma, Speed 2),

Add all of the remaining ingredients & cook over a medium heat until vegetables & lentils are soft (18 min, 100deg, Speed 1),

Once all Vegetables & Lentils are soft, you can eat the soup as is, or blend it slightly so that it has chunks in it. (I blended mine for 15 second on Sp 9).

Mix through your spinach leaves, add your essential oils & serve with cut chilli, coriander leaves & a squeeze of lemon.