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–+ servings

Immune-Boosting Vegetable Soup (Easy Vegan Immunity Soup)

A bowl of immune-boosting vegetable soup cupped in a hand.
This immune-boosting vegetable soup is light, broth, and deeply nourishing. Loaded with vegetables and immune-supporting ingredients, it’s an easy vegan soup that’s perfect for cold and flu season or anytime you need a gentle reset.
Plant Based Paradise
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4

Equipment

  • small pot
  • fork
  • colander
  • cutting board
  • sharp knife
  • measuring cups and spoons
  • Dutch oven or large pot
  • Ladle or large spoon
  • small bowl

Ingredients

  • 1 (2.5-ounce) cake ramen noodles
  • 4 cups low-sodium vegetable broth
  • 1 medium yellow onion diced (approximately 1 cup)
  • 1 cup carrots peeled and diced or thinly sliced (about 2 medium or 3 small carrots)
  • ¾ cup celery diced or thinly sliced (about 2 medium celery stalks)
  • 1 inch piece of fresh ginger peeled and minced
  • 6 cloves garlic minced
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon ground white pepper (or freshly ground black pepper to taste)
  • ¼ teaspoon ground turmeric
  • 1 tablespoon white miso paste
  • 1 to 2 tablespoons freshly squeezed lemon juice (juice of about 1 small lemon; I used 2 tablespoons)
  • 2 handfuls fresh baby spinach leaves (about 1 cup)
  • 4 fresh basil leaves torn (optional)

Instructions

  • Cook the ramen: Bring a small pot of water to a boil. Add the ramen, lower the heat to medium-high, and cook for about 4 minutes, or until soft and easily separated with a fork. Drain and rinse in a colander. Set aside.
  • Cook the onions: While the ramen is cooking, heat a Dutch oven or a large pot over medium-high heat. Add a splash of vegetable broth and the onion. Cook for 6 to 8 minutes, until softened, adding more broth as needed to prevent sticking.
  • Add veggies: Add the carrots, celery, and ginger. Cook for about 6 minutes, or until the vegetables start to soften.
  • Add aromatics: Stir in the garlic, Italian seasoning, pepper, and turmeric. Cook for 1 minute, until fragrant.
  • Simmer: Add the rest of the broth and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes.
  • Add miso: Remove the pot from the heat. Ladle about 1 cup of the broth into a small bowl. Whisk in the miso paste until smooth, then stir the miso-broth mixture back into the soup.
  • Finish: Add the spinach and stir until just wilted. Add the cooked noodles, lemon juice (start with 1 tablespoon and adjust to taste), and basil (if using). Serve immediately.

Notes

  • Refrigerate leftovers for up to 5 days or freeze for up to 1 month.