Super Immunity Soup Recipe

Super Immunity SoupBy: Kelli Roberts – Skilled Vegan Chef, Certified Health & Nutrition Counselor.

Here is a fantastic addition to your arsenal of immune-boosters and germ fighters ~ my superimmunity soup. This is really good stuff.  As soon as you start to eat it, you can feel all the little helpers getting into action.

Tarragon leek soup is known as the “vegetarian’s chicken soup”. I decided to take it up a notch and add in some more things that will help fight off the bad guys and make you feel invincible!

  • Leeks are part of the allium family, which are found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Garlic is also in the allium family and also has found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Ginger contains compounds that help reduce nausea and influence gastrointestinal function.
  • Tomatoes contain lycopene, a phytonutrient that helps prevent cancer, and tomatoes are also known to benefit urinary tract health.
  • Turmeric has anti-fungal and anti-bacterial properties, and is being researched for its effects on cancer, diabetes, arthritis and more.

So without further ado, here is your recipe to feeling better in these cold months still to come 🙂

  • 2 leeks, halved and sliced. (Leeks tend to hold dirt in all those layers, so wash them well!)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon coconut oil
  • dash Himalayan salt
  • 3 cups water or veggie broth
  • 2 teaspoons dried tarragon or 1/4 cup fresh
  • 1/3 cup tomatoes, chopped
  • salt and pepper to taste
  • 1/2 cup cashew cream (optional)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 2 shakes cayenne pepper

Melt the coconut oil in a medium saucepan, then add the garlic, ginger and leeks and stir well.  Add a dash of salt to help bring out the water in the leeks while cooking. I used a fairly narrow pot with tall sides so the steam stayed close and helped the veggies to be steamed more than sauteed.

Once the leeks are soft and turning transluscent, add the water or veggie broth, tarragon and tomatoes. Bring to a boil, then lower to a simmer for about 10 minutes. Add salt & pepper to taste.

If you’re going to add the cashew cream, you can do that now (just blend 1/2 cup cashews with about half a cup of water, adding more as needed to reach the consistency you’re looking for). Also add the nutritional yeast, turmeric and cayenne, and simmer for about 5 more minutes.

Curl up in a nice warm blanket and enjoy!

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. 

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  1. Homer LIM, MD says:


  1. […] is healthy & tasty. Serve as an open-faced sandwich for a light lunch, or serve along side an immune boosting soup for a hearty dinner feast. The vibrant veggies and rich creamy avocado merge perfectly with nutty […]


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