Minestrone Soup Immune Recipe

by Nutritionist, Journalist Honor Tremain

Vegan, Wholefood, GlutenFree, DairyFree, JunkFree, HighProtein.


  • 2 tablespoon extra virgin, cold pressed olive oil
  • 2 red onions, diced
  • 2 cloves garlic, crushed
  • 1 Teaspoon, dried turmeric
  • 1 celery stalk, trimmed, finely chopped
  • 1 large purple carrot, peeled, chopped
  • 4 cups organic vegetable stock
  • 1 Litre of tomato puree or pasta sauce
  • 1-cup mung beans, soaked overnight, drained, rinsed and cooked.
  • 1 small zucchini, chopped
  • ¼ jap pumpkin, sliced
  • 1 cup kale, sliced
  • 1-cup enokitake (enoki) or shitake mushrooms
  • ½ cup broccoli, chopped
  • 1 cup water
  • 1 tablespoon, balsamic vinegar
  • Salt and black pepper to taste

Optional: serve with a scoop of cooked brown rice for a complete protein option.

And choose organic ingredients where possible.


  1. In a large saucepan, heat olive oil; add onion and garlic- sauté until golden.
  2. Add turmeric and stir for a further 30 seconds.
  3. Add all vegetables and stir.
  4. Add stock, water, tomato paste and legumes to sauce pan, put lid on, bring to boil, then simmer on low for 20-30 minutes.
  5. Add balsamic, salt and pepper, and stir before serving.
  6. Serve hot or cold and Enjoy!

Serves: 6-8

Prep time: 10 minutes

Cook time: 20-30min

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