Vegan Noodle Soup for Cold and Flu Season

Vegan Noodle Soup for Cold and Flu Season

I love this soup for cold and flu season because it’s simple to make and packed full of immune supportive veggies and spices! I’ll give you a quick lowdown before the recipe.

Leafy green vegetables such as kale and swiss chard, along with broccoli and celery have a high amount of vitamin C, Mama Nature’s version of antibiotics. Vitamin A assists the liver with flushing toxins from the body to be safely eliminated and a healthy dose can be found in carrots.

When you have a cold or flu, inflammation is part of your body’s immune response to fight off bacteria. (This is a good thing.) To help with the inflammation, turmeric is a top choice with endless health benefits including detoxification. Ginger is a choice antibacterial and anti inflammatory spice for acting as a natural cold medicine by fighting off bacteria and supporting your immune system.

Lastly, under the same umbrella of anti inflammatory and immune system support are onions and garlic which are rich in sulfur, a mineral important for fighting off unwanted bacteria. Don’t let the title fool you, though. A cold or flu is not mandatory to enjoy this soup.


  • 1 cup broccoli, chopped
  • 3 cloves garlic
  • 1 onion, diced
  • 4 stalks celery, diced
  • 1 cup cooked kidney beans*, drained and rinsed
  • 3/4 cup carrots, chopped
  • 1 cup green beans
  • 1 cup kale leaves
  • 1 cup swiss chard, chopped
  • 1 handful of brown rice spaghetti noodles
  • 2 tbsp turmeric (or to taste – I like to use a lot!)
  • 1 tbsp cumin (or to taste)
  • 1 inch fresh ginger
  • sea salt & black pepper to taste


Combine first seven ingredients in a large pot and cover with water. Bring soup to a boil and add in remaining ingredients. Reduce soup’s heat to medium low and let simmer for 25-30 minutes.

Vancouver Health Coach