Ayurvedic Immune Boosting Soup


Ayurvedic Immune Boosting Soup

This creamy vegan soup is not only hearty and delicious, but it’s incredibly nourishing for the immune and adrenal systems, making it a perfect meal or side dish when you’re under a lot of stress or needing an immune boost.


Ayurvedically speaking, spring is Kapha season which means that the cold, wet, heavy and dull qualities of Kapha tend to accumulate and cause allergies, congestion, fatigue, depression and weight gain. Favoring pungeant, bitter and astringent tastes (ginger, black pepper, greens, turmeric, pomegranate, beans etc.) and foods that are warm, dry and light (soups, salads, cooked grains etc.) can help the body transition between the seasons with ease.

Adaptogens are herbs that have an ability to help our bodies realign with a healthy non-stressed state. Herbal adaptogens are known to lower cortisol when it is too high and to increase it when it is too low. They can also help to restore healthy immune function to help you prevent infections and help rebalance mood and digestion as well.

This soup includes ashwagandha, a powerful Ayurvedic adaptogen. Ashwagandha is especially useful for dealing with stress in the body and promotes an overall sense of well-being.

[Serves 4-6]

1 head cauliflower, chopped
1/2 bulb celeriac, peeled and cubed
1 1/2 tablespoons avocado oil
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 1/2 teaspoons olive oil
1 large shallot, minced
1 inch fresh ginger, peeled and minced
1 inch fresh turmeric, peeled and minced
1 cup full-fat coconut cream (or 1 cup unsweetened plant milk of choice)
4 cups  low-sodium vegetable broth
½ teaspoon ashwagandha powder
Juice from ½ lemon
To garnish: Radishes, watercress, sunflower seeds and nigella seeds (or anything you have on hand! – tastes great with nutritional yeast as well).

1.) Preheat the oven to 400° F. Toss the cauliflower and celeriac with the oil and ½ teaspoon salt. Spread evenly on a rimmed baking sheet and roast for 30 minutes, until tender when pierced with a knife and beginning to brown.

2.) Meanwhile, heat the olive oil in a large pot set over medium heat. Saute the shallots, ginger and turmeric with 1/2 teaspoon salt and black pepper until soft. Add the roasted cauliflower and celeriac, the coconut milk and vegetable broth and simmer for 5-10 minutes. Add the ashwagandha and lemon juice. Mix thoroughly.

3.) Transfer to a high speed blender. Puree on high until completely smooth. Add more salt and/or black pepper to taste. Serve warm garnished with sliced radishes, watercress, sunflower seeds and nigella seeds.