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Immune Enhancing Green Soup


Prep 20 minutes

Cook 1-2 hours


Jana/ @thesecret_kitchen

Immune Enhancing Green Soup


  • 500ml or more of vegetable broth or miso broth, to support gut health-immunity. 
  • Bunch of spinach and other dark leafy greens: they’re high in Vitamin C and antioxidants to fight infections.
  • Juice from 2 lemons: citrus fruit is high in Vitamin C, which boosts the immune system by helping to produce white blood cells to fight off infections.
  • 2 heads of broccoli: rich in anti-oxidants.
  • 4 cloves of garlic: fights infections, antibacterial, antiviral/ fresh ginger- good amount: fights inflammations and toxins.
  • 1tbs turmeric: an anti-inflammatory spice that’s been used medicinally for centuries.
  • Pinch of cayenne: a powerful anti-inflammatory.
  • Black pepper & salt to season: like cayenne it calms inflammation and promotes sweating.
  • 1tsp wasabi (optional): relieves congestion.
  • Big handful of pumpkin seeds: high in zinc for strengthening the immune system. You can roast them in tamari first 
  • 500ml-1l of coconut milk: provides Vitamin C, anti-oxidants, and energy. Depending how much soup you make, you may add more broccoli for thickness of soup.
  • Greek or coconut yogurt: has germ fighting probiotics. Add as a decoration/seasoning (don’t use in hot boiling soup).
  • Mushrooms: antiviral, antibacterial, and anti-oxidant. Chopped, you will add them into soup after blending - keep aside. 


  • Fry onion & garlic in coconut (antiviral) or olive oil first until soft.
  • Add broth/miso broth & coconut milk.
  • Chop veggies and add in with rest of the ingredients. Only leave mushrooms aside. 
  • Bring to boil and cook for about 30 min. Then blend in food processor (I use a Vitamix).
  • Transfer this purée back to your pot and add mushrooms.
  • Cook for another 20 minutes or until the mushrooms are soft.
  • Season to taste.
  • Serve with dollop of yogurt and more pepitas (pumpkin seeds )