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Immune-boosting soup - Dr. Pingel

Savory Immune-Boosting Soup

Total Time 1 hr
Servings 6


  • 2 medium heads cauliflower, chopped into florets
  • 4-5 large carrots, peeled
  • 1 large yellow onion, sliced
  • 6-8 garlic cloves, peeled
  • 1 tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 jars (16.2 ounces) roasted red peppers
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne (optional)
  • 3-4 cups vegetable broth
  • Fresh parsley, to taste
  • Sesame seeds, to taste
  • Crushed red pepper, to taste


  • Preheat the oven to 400 degrees F.¬†
  • Line two large baking sheets with parchment paper, then add the cauliflower, carrots, onion, and garlic.
  • Drizzle with the avocado oil, season with the salt and pepper, and use your hands to combine. Bake for 30 minutes, or until the carrots are fork tender.
  • Meanwhile, in a large pot over medium heat, combine the red peppers and spices. Saut√© for 5 to 7 minutes. Add in the broth, stirring to combine.
  • Reduce to a simmer and cook, covered, until the other vegetables are finished roasting. Then add the roasted vegetables to the pot.
  • Use an immersion blender to liquify everything, adjusting the seasonings as desired.
  • Divide the soup into 6 bowls and top with fresh parsley, sesame seeds, and crushed red pepper. Serve immediately.