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While eating healthily won’t be able to prevent you from catching an illness, or a virus, having a healthy gut microbiome & eating foods that support your immune system naturally will help your body fight illnesses and recover more quickly.

Recent research has found that a healthy, and diverse gut microbiome is essential for your body to fight off infection & overall health. Having a diet which supports your immune system will mean you’re giving your body the best defence against illness and the associated effects of illnesses

This soup is so easy to throw together, and if you don’t have EVERYTHING, don’t worry, it will still taste great!

It’s got plenty of goodness packed in; onions and garlic contain phytochemicals which have been shown to be important for immune health; broccoli is packed with Vitamin C, as is the lemon juice; turmeric has been shown to have anti-inflammatory properties, which the fat in the coconut milk & black pepper help your body to absorb; miso paste is a fermented food and a gut microbiome powerhouse; chilli stimulates your metabolism; and ginger is a great source of antioxidants.

If you can get your hands on fresh turmeric – use it! It has amazing flavour and great heat. Just grate a thumb sized piece finely and add in with the ginger & garlic and omit the powdered turmeric.

All this, and I haven’t even mentioned this soup is DELICIOUS! I enjoyed it with organic ramen noodles, but you can use whatever noodles you have on hand. I just popped them in a pot for 4 minutes to boil and added the broccolini florets once the water had come to a boil again. 


1 large brown onion finely chopped
6 cloves garlic minced
1 large thumb ginger minced
2 tsp ground turmeric
1 ½ tsp ground coriander
1 tsp ground cumin
1 chilli, finely chopped
1L veggie stock
4 bay leaves
4 green cardamom pods
1 can coconut cream
1tbsp coconut oil
1 tbsp coconut aminos
1 tsp ACV
2 tbsp miso paste
1 tbsp honey or brown rice syrup
½ tsp cracked pepper

1pkt noodles of your choice
1 head of broccoli, cut into florets OR 1 bunch broccolini

To serve
Juice of one lime or ½ lemon
Fresh chilli slices
Chopped coriander leaves

Optional extras
A can of chickpeas, drained and rinsed
Tofu cut into cubes
Zucchini noodles
Sliced button mushrooms
Baby spinach leaves 


1. Heat oil in a heavy bottomed saucepan over medium heat.

2. When warm add chopped onion with a pinch of salt and saute, turning heat to low, until onions are translucent, 8-12 minutes.

3. Add chilli, ginger and garlic and saute for a further minute. If you’re using fresh turmeric add it here as well.

4. Add cumin, coriander and turmeric. Saute for a further 30 seconds.

5. Add veggie stock, green cardamom and bay leaves.

6. Bring to boil, reduce to a low simmer for 15 minutes.

7. Add coconut cream, and any optional extras you like, and heat through.

8. Remove from heat and stir through miso, coconut aminos, honey, lemon juice and cracked black pepper.

9. Taste, adjust salt as needed.

10. Pour over cooked noodles & broccoli.

11. Top with fresh chilli slices and coriander. Enjoy!

About The Author

Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.