Flu Fighter Veggie Noodle Soup

Flu Fighter Veggie Noodle Soup

This just might be one of my favorite recipes when I’m sick. Or even when I’m not sick, and just crazy cozy weather goodness. You know what I mean?

So, maybe you’re craving comfort food, or maybe you’re just not feeling great. Either way, this soup is perfect for you! 

Flu Fighter Veggie Noodle Soup

As per usual, you have options with this recipe based on you and your needs. For instance, this is a vegan recipe- but you can easily make it vegetarian by adding egg or egg noodles.

Or, you can make it non-vegan easily by creating a flu fighting chicken noodle soup with chicken broth instead of veggie broth. Flu fighter chicken noodle soup is just as good as the veggie version. Basically any noodle soup concoction should do the trick just fine.

For the best veggie broth recipe, try my zero waste recipe. This is a tried and true favorite.




I used organic chickpea noodles
You can also use quinoa instead


Hemp seeds
Micro-greens (I used broccoli sprouts)


Use Zero Waste Veggie Broth Recipe
Or, you can buy pre-made veggie stock cubes

Fresh turmeric
1 white onion
Fresh garlic
White mushrooms
2 – 3 fresh red chilies (can sub with red pepper flakes for less spice)
Few fresh ginger
Fresh coriander

Fresh dill
Nutritional yeast

Fresh parsley

Spices and Herbs

Cayenne pepper
Black mustard seeds
Black pepper
Sea salt


Step 1.

Add chunks of fresh ginger and turmeric to pot boiling water first so the hot water is fully infused while you’re cooking everything else. Keep it on low heat for the duration of other food prep.

Step 2.

Follow my Zero Waste Veggie Broth recipe for the broth base. OR, you can add premade veggie stock to about 2 cups boiling water to a large pot. Remember, you can also use chicken broth or bone broth here, too.

Step 3.

Once the stock is made, heat up spices to bring out a more robust flavor. Add the olive oil over medium high heat, add the onion, 7 cloves garlic (or more), shredded ginger (I used about 1/8 cups), shredded turmeric (I used about 1/8 cups), 2 – 3 chopped red chilies (depending on your spice tolerance, of course), paprika, cumin, black pepper, sea salt, and mustard seeds. Don’t worry about chopping up onion or garlic too much, as this whole mixture is going to be blended anyways.

Step 4.

Once onion and garlic are soft, and spices have a robust aroma- bring to low heat to simmer and cook.

Step 5.

Lightly cook white mushrooms however you’d like just to add heat and activate the mushroom. I heated mine with just a little water and sea salt for about 3 minutes.

Step 6.

Add spice mixture and white mushrooms to the food processor. Include heaps of fresh parsley and coriander (or to your liking). Add about ½ cups of the turmeric and ginger infused hot water. Blend until fully liquid. Add more of the infused hot water as needed to get to this consistency.

Step 7.

Combine blended mixture to veggie broth, and bring to a low heat. Add more sea salt (this was important for my partner as she had really low blood pressure). Include ½ C – 1 cup nutritional yeast (this is great for a B vitamin boost, and also a cheesy flavor). Stir.

Step 8.

For the insides, you have options. I always have roasted veggies on hand, so I included the roasted veggies I already had. They were roasted with only a dash of olive oil, paprika, sea salt and black pepper.

Step 9.

If you don’t have any roasted veggies already available, you can roast what you do have for about half the time you normally would (not all the way soft). If you’re avoiding oil, or simply want a more plain flavor, then you can add chopped veggies (like broccoli, cabbage, celery, carrots, or whatever you have handy) straight to the liquid and boil as is.

Step 10.

Either way, bring the mixture to boil until the veggies are soft.

Step 11.

Once boiled, bring to low heat and let simmer. The longer you allow the spices, herbs, and veggies to soak- the more flavorful it will be.

Step 12.

When you get to the point that you’re about 15 minutes away from serving the meal, then cook noodles or quinoa. I kept the noodles separate from the soup so that they didn’t get over-cooked and bloated. I added the noodles to the soup upon service.

Step 13.

Check on the flavor of the liquid. Add more spices as needed, or more salt as needed. This is really based on your preference for flavor and heat tolerance. Mine was quite spicy in an effort to break up mucus in the lungs, and because I like spicy flavors.

Step 14.

When noodles and soup are ready, mix together and top with fresh coriander and parsley.

Step 15.

If you want to get fancy, you can top with micro-greens (I used broccoli sprouts) and a sprinkle of hemp seeds for additional omega 3 & 6 nutrients.

Step 16.

Feel free to add the hot sauce when serving, or even a dash of lemon juice to help the throat.

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