• Monika Siecinski

Immune Boosting Vegetable Soup

Feeling under the weather and want to give your immune system a boost? Maybe you're reading this post too late and you're already sick. Good news, it's not too late. Make this soup and feel better.

This recipe came to life on a day that I felt like my body was fighting off the flu. I made it, ate it and the next day felt significantly better. The soup is filled with antioxidants, phytonutrients and minerals that support your immune system. Fresh thyme is used to increase the immune boosting properties. Thyme is high in thymol, an antimicrobial agent, which helps our body fight off pathogens (i.e. bacteria, viruses, and the like).

Bonus: thyme has also been shown to prevent oxidative damage to DNA in human lymphocytes. Why should you care? Because it is protecting your genes; your cells. Oxidative damage in lymphocytes has been linked to Alzheimer's, amongst other diseases. Lastly, thyme also contains quercetin, which is an anti-histamine that helps with relieving allergy symptoms.

This soup can be refrigerated in a sealed glass jar for up to 5 days.


1 tsp extra virgin olive oil

1 medium onion, diced

3 garlic cloves, minced

6 sprigs thyme, leaves separated from stem

1 leek, chopped

2 celery stalks, chopped

2 carrots, chopped

1 parsnip, chopped

1 turnip, chopped

1 roasted squash, peeled and cubed

2 L filtered water (or vegetable/chicken broth)

2-3 bay leaves

1 tsp Herbamere (or sea salt)

1 piece of kombu (or other sea vegetable)

Extra thyme, for garnish


1. Heat stock pot over medium heat and add olive oil.

2. Sautee onion until translucent.

3. Next add garlic and thyme.

4. Cook for 1 minute and add leek. Cook for an additional 2 minutes, until leeks become fragrant.

5. Next, add celery, carrots, parsnip and turnip. Cook for 5 minutes until vegetables soften. 6. Add roasted squash and combine well.

7. Add bay leaves, season with Herbamere and add water.

8. Add kombu and bring to a boil. Reduce to simmer and cook for 25-30 minutes.

9. Remove from heat.

10. Serve warm and garnish with extra thyme.