Adaptogenic Immune-Boosting Soup - The Good Roots Blog
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Adaptogenic Immune-Boosting Soup

The ultimate comfort food perfect for those cold winter nights when you want a warm nourishing bowl of soup.

I always like to find new ways to incorporate adaptogens into my daily routine. My two favourite adaptogens that almost take everyday is ashwagandha and maca.

If you don’t know this already, adaptogens are natural substances (found in some mushrooms and other plants) that fight the stress on your mind and body, working to return your systems back to ‘normal’. They’re stress response modifiers on both ends of the spectrum depending on what you take, to dial down your anxious feelings ( ashwagandha) or boost your energy ( maca) . They’ve also been found to help boost your immune system and even improve focus.  Usually I get my daily dose of ashwagandha in by adding it to a smoothie or hot beverage. This time I added it into my soup to prepare for this winter .


Packed with nourishing warming ingredients like turmeric, ginger, sundried tomatoes and the additional goodness of adaptogens.

I added coconut milk and cauliflower for that extra thick and creamy consistency . I also kept it simple with the spices with just cumin, salt and pepper but if you like you soup a little warmer add in a little chilli flakes or cayenne pepper.


This soup is :

  • Belly-warmer
  • anti-inflammatory
  • creamy
  • thick
  • immune-boosting
  • smooth

Best served with a drizzle of coconut milk, spiraled zucchini, black sesame seeds, sunflower seeds, sundried tomatoes, micro greens, coriander , maldon salt, black pepper and a little squeeze of lemon/lime.

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2 from 1 vote

Adaptogenic Immune-Boosting Soup

Delicious , nourishing soup with warming ingredients packed with immune-boosting properties like garlic, ginger, turmeric and red bell pepper and the addition of adaptogens.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Vegan
Keyword: adaptogenic, dinner, immune boosting, soup, winter
Servings: 2 L


  • 1 tbsp coconut oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 tsp grated ginger
  • 2 carrots chopped
  • 1 red bell pepper chopped
  • 2 celery stalks with leaves chopped
  • 1 squeeze lemon juice
  • ½ head of cauliflower
  • 1/3 cup sundried tomatoes
  • 10 rosa tomatoes
  • 1 tsp cumin
  • 2 tsp turmeric powder
  • 3 cups low sodium vegetable broth 1 sachet with 3 cups of water
  • ½ cup coconut milk
  • 1 Tbsp ashwagandha
  • Black pepper and sea salt to taste

Optional Toppings

  • ½ spiralised zucchini
  • Sundried tomatoes
  • Coriander leaves
  • Micro greens
  • Sunflower seeds
  • Black sesame seeds
  • Slices of lime


  • In a large pot over a medium-high heat, melt the coconut oil and sauté the onion. Just before translucent add the garlic, ginger, cumin, lemon juice, turmeric, salt, pepper, celery, carrots and charred red bell pepper ( allow the red pepper skin to get slightly charred). Sauté for 5 minutes.
  • Then add in chopped cauliflower head and tomatoes and let it soften a little before adding the broth and turning the heat down to a simmer. Add a little water if necessary to prevent it from burning on.
  • Before putting the lid on add the sundried tomatoes, ashwagandha and give it a good stir. Put the lid on and let it simmer for 5-10 minutes until everything is soft.
  • Pour the soup into the blender*/food processor and process until everything is smooth .
  • Transfer to a bowl and add toppings of choice.


*depending on the blender you have, if it can process hot food then you can go ahead and blend it immediately otherwise let the soup cool before pouring into blender/food processor and heat up again before serving. Alternatively just use a hand-blender and blend everything in the pot.

Share it !

If you enjoyed making this recipe let me know by rating this recipe and commenting below or tag me on instagram @thegoodroots #thegoodrooots , because I love hearing from you !

  • Immune-Boosting Adaptogen Soup
    Posted at 09:16h, 27 May

    […] you enjoyed making this recipe let me know over on or tag me on Instagram @thegoodroots #thegoodrooots , because I love hearing from […]

  • Sheay Harvey
    Posted at 19:47h, 29 July

    I followed the recipe but oi vey, we did not enjoy this soup at all; I’m not sure if it was because of the lemon which is very overpowering but it did not go down well. I was so disappointed as I don’t usually follow recipes and I was so looking forward to something new and delicious.
    Any ideas on what could’ve gone wrong would be very welcome. Thx

  • Angelique
    Posted at 12:14h, 07 August

    Hi Sheay,
    OH NO ! I’m so sorry you didn’t like it ,thank you for giving me your honest feedback.
    Yes, maybe the lemon together with the tomatoes was too acidic for your taste buds. Maybe next time try it without the lemon and only add in the adaptogens afterwards and a small amount at a time so it’s to your taste. Please do let me know if your second attempt turns out better !
    All the Best
    Angelique x

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