During the winter season, many people suffer from colds and flu. Soups are always soothing and easy to consume for people of all ages. Healthy soups packed with immunity-boosting ingredients not only help fight colds, and congestion but also keep the body nourished and hydrated. Here are 5 healthy soups recipes to cure a cold and fight against the flu and virus.
5 Homemade Soups for Cold and Flue Season
Coconut Ginger Carrot Soup
2 tsp olive oil or water, 1 onion, diced, 3 cloves garlic, minced, 2 tbsp fresh ginger, minced, 1 tsp cumin, 1 tsp coriander, 5 cups peeled and chopped carrots, 3 cups vegetable stock, 1 cup canned full-fat coconut milk, salt, and pepper, as needed
First, take a pan, put oil and fry the onion and the garlic. Add a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft. If you want to prepare oil-free soup, use water or broth in lieu of oil. Then add ginger, carrot, spices, and a pinch of salt and pepper again. Cook for 1 minute and stir constantly. Now add coconut milk and vegetable broth, uncovered for about 20 minutes, and cook as long as the carrots are tender.
When the carrots become tender, remove the soup from the stove and allow it cool. Now blend the soup and transfer it to the pan again. Season the soup with seasoning and serve warm.
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Immune-Boosting Vegetable Soup
3 carrots, 1 medium/large sweet white onion, 1 medium/large onion; use white and pale green parts, 2 medium or 1 large sweet potatoes, 8 ounces white mushrooms, juice of 1 medium/large lemon, 2 to 3-inch piece peeled fresh ginger, 2 to 3 tablespoons coconut oil, 1 tablespoon ground turmeric, 1 tablespoon ground black pepper, salt, to taste; about 6 quarts water
First, take a large pot and put all ingredients and mix well with black pepper. Then pour water into the pot and cook for about 1 hour. Cook for more extra time if needed or until all vegetables are very soft. Add more water if required and boil properly after adding water.
Now your vegetable soup is ready to serve. You can preserve it in the refrigerator for about 1 week and in the freezer for about 6 months.
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Healing Green Tea and Chickpea Soup
2 cups chicken stock, 2 small carrots, 1/2 stick celery,1/2 can chickpeas, 1 tsp chopped basil, 1 bag green tea, black pepper, 1 wholemeal tortilla, 1 small clove garlic, coconut spray oil, salt
Take a pan and put the broth into the pot. Then wait for the boiling. After boiling, add the carrots, celery, and chickpeas and cook for 8 minutes. Now add the basil and drop in the green tea bag. Cook for 5 minutes. After 5 minutes, put away the tea bag, season the soup with black pepper let it cool.
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Comforting Chicken Noodle Soup
2 quarts water, 8 teaspoons chicken bouillon granules, 6-1/2 cups uncooked wide egg noodles, 2 cans condensed cream of chicken soup, 3 cups cubed cooked chicken, 1 cup sour cream, 1 cup fresh parsley
First, take a large pot and pour water and bouillon into the pot. Then add noodles. Uncover the pot and cook for about 10 minutes or as long as the noodles become tender. Make sure you do not drain the noodles. Now add soup and chicken with cooked noodles and heat through. Take the pot away from the stove and mix the sour cream. Spread the minced parsley. Serve warm.
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Beef Lentil Soup
1 pound lean beef, 1 can tomato, 4 cups water, 1 cup dried lentils, 2 cups chopped cabbage, 1 cup sliced carrots, one cup sliced celery, 1 cup chopped onion, 1/2 cup diced green pepper, half teaspoon pepper, 1 bay leaf, 1 package frozen chopped spinach
First, take a large deep pan and cook beef over medium for about 5-7 minutes. Then disintegrate the meat and drain. Now add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, and bay leaf.
Let them boil together. After boiling minimize the heat and cook for 1-1/2 hours or as long as the lentils and vegetables are tender. Add spinach and cook for another 5 minutes. Remove bay leaf and serve warm.
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