Healing vegetable soup with corn, ginger, garlic, turmeric and fresh dill.
This immune-boosting vegetable soup actually has magical powers, since it’s full of nutritious vegetables and fresh herbs. It’s also very quick and simple to make, and of course totally delicious! And you can make it in big batches to freeze for later. One of the best parts of this lovely healing vegetable soup is that it’s absolutely customisable. I personally always love to add potatoes, carrots and some kind of pumpkin to this dish, but feel free to change up the veggies and spices to your taste.
It’s the time of the year again, when I always get sick for a few days and feel massively down. Yes, it’s the time right after I’ve visited my friends and family in Hungary. Although this year surprisingly I didn’t indulge too heavily in alcohol and parties there, the simple fact of traveling, meeting so many people, and doing 1000 different things in a day is still exhausting enough to make me feel a little bit ill for a couple of days. Luckily after years and years of suffering, I’ve mastered the art of quick and healing soups, so my cold usually only lasts 1-2 days. There’s no witchcraft here, but the power of ginger, turmeric, garlic and tons of veggies and herbs (with the good old hydration) is somehow still magical. I eat a few bowls of this soup, drink some tea and ginger shots and shortly I’m feeling new again! Try it next time you get sick!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Healing Vegetable Soup with Corn
- Total Time: 30 mins
- Yield: 4-6 1x
Ingredients
- 700 g/25 ounce mixed frozen veggies (I used a mix of carrots, red kuri squash, tomatoes, zucchini and bell pepper)
- 1 onion
- 1 large potato
- 4–6 cups of vegetable broth
- 1,5 cups of fresh or frozen corn
- 1 tsp turmeric
- 1,5 tsp apple cider vinegar
- 1/2 tsp cayenne pepper
- 1/4 cup of fresh dill
- 2 cloves of garlic
- 1 tsp fresh, grated ginger
- salt, pepper
To serve
- 1/2 lemon, juice
- 1 cup of chopped spinach
- handful of peanuts
Instructions
- Cut potatoes and onion into smaller pieces and add to a large pot with the frozen veggies, broth, turmeric, vinegar and cayenne pepper. Cook for 15-20 minutes or until the veggies are soft.
- Add dill, minced garlic and grated ginger, then using a blender or a handheld blender, puree the soup until creamy. Season with salt and pepper.
- Transfer soup back to the pot, add corn and cook for 2-3 more minutes, until corn is cooked. Serve warm with lemon juice, spinach and peanuts on top. Enjoy! (And get well!)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
mmm..hokkaido pumpkin is definitely my favourite! The soup looks seriously comforting!
Thanks, Angie!
I’m in major need of ALL the healing foods right now! My autoimmune diseases are causing me to have a major flare right now and I’m in a lot of pain 🙁
Oh, Rebecca, I’m so so so sorry to hear that 🙁
Really hope you’ll feel better soon, sending you lots of love!!
Just one bowl of this soup is all I need to stay cozy this fall, right? 😉 I love that you created this healing soup to help you recover from All the Things. I can totally relate on feeling ill after socializing to the max and doing so much in a short period. I’m gonna have to earmark this recipe for when I get sick. Meanwhile, I love that this soup has so many wonderful veggies in it! Pinning, of course! P.S. I hope you’re feeling better. 🙂 xoxo
Thank you so much, Demeter, luckily I’m feeling fine again.
And yes, that’s what you get when you are normally only sitting at home in your pyjamas….a little socialising makes you instantly sick 😀
Glad to hear you are feeling better!
I love eating warm, hearty, creamy veggie soup when I’m sick and this one sounds lovely!
Thanks, Stella!
Soups are the best <3
The soup looks so rich and tasty ♥
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Thank you!
It looks delicious, I love turmeric. Your pictures are so inviting, you style your photos nicely.
Thank you so much, Anca 🙂
Sounds perfect, maybe I should make it in advance and try to prevent the cold before it comes… 🙂
Hahaha, for sure! I do that in the winter times always 😀
I know this is a silly question, but could I use Pumpkin instead of Squash for this recipe?
I have alot of Pumpkin flesh in the freezer, I always use it for pies and cakes, but never it tried in stews or soups.
Hi Nancy,
there are no silly questions! I’m sure the soup would be also delicious with pumpkin instead of the squash, I usually just use whatever veggies I have on hand 🙂
Let me know, how you liked the recipe!
I forgot dill and peanuts….it made SO much…a little extra cayenne and turmeric, 4 diff kinds of corn, and 3x more ginger than recipe called for….DELICIOUS
I’m happy you liked it 🙂
Your version sounds so good too!!