I received a comment today where someone said in all caps ” GET THE FLU AND EAT CHICKEN SOUP”. What’s interesting is I haven’t really been sick in about 14 years since going vegan. And the flu is a zoonotic disease. And vegans don’t get as sick it seems nearly as bad when they do. For example vegans are 73% less likely to get moderate to severe covid according to a scientific study. Here’s an alternative to chicken soup that’s much healthier for you and doesn’t involve needlessly harming and killing chickens.

A healthy vegan soup for when you have the flu can be both soothing and nutritious. Here’s a recipe for a vegan “Flu-Fighting Soup” that is rich in vitamins, minerals, and immune-boosting ingredients:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 sweet potato, peeled and diced
• 1 cup butternut squash, peeled and diced
• 1 teaspoon turmeric powder
• 1 teaspoon ginger powder (or 1 tablespoon fresh grated ginger)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 6 cups vegetable broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup kale or spinach, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro) for garnish

Instructions:

1. Prepare the Ingredients: Wash and chop all the vegetables, and gather the spices.

2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.

3. Add Vegetables and Spices: Add the carrots, celery, sweet potato, and butternut squash to the pot. Stir in the turmeric, ginger, cumin, and coriander, and cook for a couple of minutes to allow the spices to release their flavors.

4. Simmer: Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

5. Add Chickpeas and Greens: Stir in the chickpeas and chopped kale or spinach. Let the soup cook for another 5 minutes until the greens are wilted.

6. Season and Serve: Add the lemon juice, and season with salt and pepper to taste. Serve the soup hot, garnished with fresh herbs.

Benefits:

Turmeric and Ginger: Both have anti-inflammatory properties and can help soothe symptoms.

Vegetables: Rich in vitamins (like vitamin C from the kale) and minerals to support immune function.

Chickpeas: Provide protein and fiber, helping to keep you full and energized.

Hydration: The broth helps keep you hydrated, which is crucial when fighting off illness.

This soup is not only nutritious but also comforting, helping to alleviate some of the symptoms of the flu and supporting your body’s immune system.