My Miracle Flu Busting Soup

My Miracle Flu Busting Soup

My Miracle Flu Busting Soup

Ok, now this has nothing to do with vinegar, it’s just my go to soup when I think I might be coming down with something, or might have already, and I wanted to share it, coz it works wonders, seriously! It has all the traditional stuff of good soul food, but, I’m going to explain each of the ingredients, and why each of them is so important. PS. BTW despite the spices, this tastes like a great traditional tasty chicken and vegetable soup 🙂

What I will say is, I was prone to having colds that turned into chest infections, every 6 months and it would be enough to wipe me out. Now I’m not saying I don’t get colds, I get the odd sniffles, but I’m certain that this soup prevents a cold or the flu taking hold of me, and I am very susceptible to fly bugs. It’s like I’ll get a milder version of the cold but never the infection.

If you are in the thralls of a full blown cold and you want a more intense fix, then take a glass, add 2 fingers of milk (2-3cm), pop in the microwave for 20secs, add tsp. of turmeric and tsp. honey, stir and knock back quickly. I’ve been really ill in the past and this helped my breathing enormously. Doesn’t taste that great, so have something to chase it down which is nicer on the palate!


2 tbsp. Turmeric –  anti-imflamatory, anti-viral, anti-bacterial, rich in dietary fiber, iron, potassium, magnesium and vitamin B6

2 tbsp. Paprika – vitamin C, anti-bacterial, lowers blood pressure,  improves circulation.

1/2 tsp. dried Chillies – good for inflammation, colds, vitamin A which fights anemia and vitamin D strengthens your ability to fight off infection.

2 Garlic cloves – antibacterial, anti-viral, reduces blood pressure, lowers cholesterol, good for respiratory conditions, helps with allergies, improves iron metabolism which helps you heal.

1 handful of chopped bacon lardons  – nope, can’t think of a health benefit just love the taste!

2 leg quarters of Real Chicken bone stock (however much water your soup pot holds to about 3/4 full) – the boiling of all the chicken releases lots of minerals, proteins and fats from the bones that help the body regenerate and heal. Collagen, which is a building block to cells and helps with digestion and absorption.

1 chicken stock cube – not feeling the love here but it helps bring out the flavour 🙂

1 bag of chopped butternut squash/a whole squash if you’re strong enough to chop the damn thing! – High in fibre, good to help regulate blood sugars and energy levels, vitamin B6, feeds the nervous system and the immune system.

2 handfuls of chopped cubed carrots – rich in vitamin A, powerful antiseptic.

2 handfuls of chopped leeks – high in protein, vitamin C, lots of manganese, folic acid, iron, magnesium, phosphorus, calcium, potassium – all fantastic when you are run down.

2 handfuls of chopped celery – anti-inflamatory, magnesium which is calming on the body, vitamin A and helps lower blood cholesterol.

2 handfuls of chopped turnips – analgesic, wound healing, diuretic, antiseptic and anti-inflammatory.

1 cup of red lentils – lowers cholesterol, good source of protein, lowers blood sugars, increase energy.

1/2 tsp. coarse ground black pepper – potassium, magnesium, iron, vitamin K and vitamin C, good for digestions, colds, anti-biotic.

1/4 tsp. sea salt – natural healing properties, particularly for the skin, contains 92 trace minerals, helps cells main balance, doesn’t block the body like table salt.

1 healthy sprig of coriander – vitamins B6, A, K, magnesium, iron, calcium and potassium, analgesic, aphrodisiacs, anti-spasmodic, deodorant, digestive, fungicidal, stimulant.

1 sprig of parsley – vitamin A, B12, C, and K, helps keep the system clean, and strengthens the immune system.

1 tbsp. olive oil

Ok, so once you boiled the two leg quarters for 30ms, you need to lift them out of the water and onto a plate where you can de-bone it. Here you can get rid of the skin and bones, chop up the chicken in smallish cubes and drop back into the water which obviously should now be stock 🙂 Do the same with both legs.

In another pot, add 1 tbsp. olive oil and heat. Once hot fry the chillies, chopped garlic, turmeric and paprika on a medium heat. After a couple of minutes start adding all the other chopped vegetables, excluding the herbs. And toss them around for about 5 minutes.

At  this point you should have a soup pot with a generous 2/3 full of chicken stock. Add the stock cube, generous pinch of sea salt,  1/4 tsp of coarse black pepper. Once done add the vegetables and stir together, then add the cup of red lentils and boil for 30ms on a medium heat.

Once the soup is all but cooked add the chopped coriander and parsley and cook for a further 10ms. Now you can serve as is, or, as I like to do, I take a potato mashing thingy and squish all the vegetables that squish easily like to the butternut squash, but not so much that the soup is all mushy! i.e. as above 🙂





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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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