Immune Boosting Soup–a vibrant, nutrient-packed vegetable and lentil soup infused with garlic, ginger, turmeric, and lemon to pump up your immune system. Make it in the Instant Pot or Crockpot.
Immune Boosting Soup
As we are in the dead of winter there’s always sicknesses that go around. Personally, I HATE being sick and will do anything I can to prevent it. This soup is full of flavor but it’s also really good for you and fortifies your immunity. It’s packed with ingredients like garlic, ginger, turmeric, and leafy greens which contain anti-inflammatory, antioxidant, and immune-supportive benefits. It’s also got a bit of protein and fiber from the lentils. You can make this soup in the Instant Pot or in the slow cooker. It’s ideal for cozy days or when you’re feeling under the weather. Enjoy!
Ingredients/Substitution Ideas
- Olive oil
- Yellow onion–or white
- Water
- Better than Bouillon vegetable base–or you can use vegetable broth
- Brown lentils
- Carrots–or sweet potato, butternut squash
- Cauliflower florets–or potatoes
- Celery
- Garlic
- Ginger root–I like to freeze it and then grate it, it is so much easier
- Ground turmeric
- Black pepper
- Dried parsley
- Spinach–or kale
- Lemon
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion. Saute for 4 minutes.
Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the bouillon and the lentils and let the water start heating up while you prepare all the other ingredients.
Add in the carrots, cauliflower, celery, garlic, ginger, turmeric, pepper and parsley.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the spinach and lemon juice.
Serve and enjoy!
Notes/Tips
- Serve with crusty bread. Homemade french bread is always a good choice!
- This recipe is gluten free, dairy free and vegetarian.
- You can add in rotisserie chicken if you’d like to bump up the protein.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with turmeric are Hidden Soup and Sunshine Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Immune Boosting Soup
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
Description
A vibrant, nutrient-packed vegetable and lentil soup infused with garlic, ginger, turmeric, and lemon to pump up your immune system.
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 6 cups water
- 2 Tbsp Better than Bouillon vegetable base
- 1/2 cup brown lentils
- 2 large carrots, peeled and sliced
- 4 cups cauliflower florets
- 1 rib of celery, diced
- 6 cloves of garlic, minced
- 1 inch of ginger root, grated
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 2 cups chopped spinach or kale
- Juice from one medium lemon
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion. Saute for 4 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the bouillon and the lentils and let the water start heating up while you prepare all the other ingredients.
- Add in the carrots, cauliflower, celery, garlic, ginger, turmeric, pepper and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach and lemon juice.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and onions. Saute for 4 minutes. Transfer to the slow cooker.
- Stir in the water, bouillon, carrots, cauliflower, celery, garlic, ginger, turmeric, pepper and parsley.
- Cover and cook on low for 4 hours, or until lentils are cooked through.
- Stir in the spinach and lemon juice.
- Serve and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker
More healthy soups…
Instant Pot 10 Vegetable Soup
A flavorful and colorful vegetable soup that is anything but boring! Get more veggies in your diet with this healthy and tasty soup.
Instant Pot Creamy Cauliflower Soup
With a velvety smooth texture, this cauliflower soup is ultra comforting and feels indulgent but it’s surprisingly healthy.
Instant Pot Detox Soup
A healthy and completely delicious vegetable soup that you can make quickly in your pressure cooker!
Instant Pot “Free” Soup
A flavorful vegetable soup with hardly any calories. This soup has zero points on weight watchers plans!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Addendum: OK, I lied….. I left a 5 star review for THE soup and said that it was the best soup on this site. That was before I tried this soup. This one is my #1 soup recipe! I just had 2 bowls!!!
oh haha! That’s great Chari, so glad you loved this one too 🙂
Perfect timing! Just finished a pot of your Tuscan White Bean Soup & was thinking of another to make today. This will be perfect, as usual you have saved the day! Pollen count down here in FL has been rough the past few weeks, got us all ‘croaky’. It’s everywhere, what’s not on the top of my car is up my nose!! 🙁
dang! I hate that feeling when pollen is all up in my nostrils 🙂
Can you use frozen spinach instead of fresh
yes for sure 🙂