Vegetarian Soup for the Soul

Ever since I made this soup, I’ve thought of it as the vegetarian soup for the soul. This soup is perfect at this time of the year where the weather is constantly changing – first it’s hot and humid as hell, 20 minutes later it’s cool, breezy, pouring rain. Everyone is bound to get sick. I’ve always heard people go on about chicken soup; how it’s the best thing when you’re unwell. This soup is the vegetarian answer to chicken soup – it’s packed with everything vitamin C, anti-inflammatory and anti-bacterial. You’d be surprised but red bell peppers have even more vitamin C than oranges!

vegetarian soup for the soul cold remedy

This “vegetarian soup for the soul”  is my new go-to sick soup because it’s so comforting and easier to make than any other soup. All you have to do is bake bell peppers, tomatoes and onions, puree, add water/vegetable stock and fresh herbs. I’ve experimented with adding in a grain to make it a little more filling. I’ve found that it works great with barley, farro and quinoa. You can also play around with which fresh herbs you’d like to use – I’ve used basil, rosemary and sage all with great results. And of course – add a drizzle of extra virgin olive oil, croutons or a dollop of butter, because what’s a good soup without a delicious garnish?

This recipe is vegan, gluten-free and grain-free. I know that many people swear by a glass of orange juice or Vitamin C drinks when they catch a cold, but this is almost better – it has all the nutrients and vitamins packaged into a warm bowl of soup. You can even add a little turmeric and/or ginger for an extra immunity boost. Let me know what you think of it – post a picture on Instagram or Facebook and tag @theindiaedition #theindiaedition!

Vegetarian Soup for the Soul
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • ½ red bell pepper, de-seeded
  • ½ yellow bell pepper, de-seeded
  • 2 small or 1 large tomato(es), cut in quarters
  • 1 medium onion, cut in quarters
  • 250ml or 1 cup water or vegetable stock
  • 5-7 basil/rosemary/oregano/sage leaves
  • A pinch of salt/pepper, as needed
  1. On a silicon mat/baking tray, lay the veggies cut side up.
  2. Bake on 250C for 15-20 minutes.
  3. Puree in a blender or mixer.
  4. Transfer to a pan, add water/veg stock and chopped herbs.
  5. Taste for seasoning - add salt and pepper if needed. Sometimes vegetable stocks contain salt so taste before adding.
  6. Serve hot, with a drizzle of extra virgin olive oil, butter and/or croutons.


vegetarian soup for the soul cold remedy



Save or share this page:Share on Facebook0Email this to someonePin on Pinterest4Tweet about this on TwitterShare on Yummly72Print this page

Leave a Reply