{Never-Get-Sick Soup} & Flu Season Faux Pas

vegan Split Pea Soup

Skip the Pharmacist. Go to the Farmacist. 

According to The New York Times today, this year’s flu season “may be deadlier than usual, and this year’s flu shot is a relatively poor match to the new virus that is circulating.”  

Apparently, the CDC (Centers for Disease Control and Prevention) issued a warning that a new strain of virus circulating this year is no match for the vaccine. They have recommended that doctor’s should preemptively prescribe anti-viral drugs to any vulnerable patients before even getting positive test results for the flu. 

Yikes! 

I’m personally not a huge fan of needles anyway, so I prefer some good, ol’ fashioned food remedies to keep my immune system high and ward off any colds or flu. 

Since flu season will officially arrive this month, I’m reposting my Never-Get-Sick Soup Recipe. 

It’s simple, tasty, warming, and made from foods that naturally contain anti-viral and immune boosting properties. Pretty cool, huh? If you have any friends or co-workers who are already starting to sniffle, forward them this recipe!

Immune-Boosting, Cold & Flu Fighting Ingredients

Turmeric,  exhibits anti-viral properties (colds and flu are viruses, not bacteria, which is why antibiotics won’t work for them). 

Ginger, a powerful anti-inflammatory and immune-booster, also exhibits anti-viral activity in fresh form. 

Split Peas, contain all 9 essential amino acids, making them an excellent source of protein, which our bodies need to build and repair cells. 

split pea soup never get sick soup

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{Never Get Sick Soup} aka Vegan Split Pea Soup
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Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Heat soup pot to medium low and add oil.
  2. Add spices, onions, and ginger and sautee for 1-2 minutes.
  3. Add carrots and let cook another minute, before adding split peas, broth, and water.
  4. Cook covered for 30 minutes. Taste. Season with salt and pepper and serve.
Recipe Notes

You can cook longer for softer peas, or puree the soup for a different texture.

 

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  1. This is great, I see ingredients that have long been touted as some of the best things you can eat or drink for immune system boosts, and putting them all together is absolutely wonderful. The thing with split peas is the color, but that can easily be gotten rid of by adding the peels from very red vegetables like radishes, or the purple skin of eggplants, which is not only a nicer color but also so good for you too, the deep red pigment carries properties within that are great for the heart.

  2. Very nice post. I simply stumbled upon your blog and wished to mention that I have really loved surfing around your blog posts. In any case I’ll be subscribing for your feed and I’m hoping you write once more soon!

    1. Hi Marlene, Great question. I prefer frozen…they taste better/ fresher than canned, plus you avoid the extra chemicals like BPA or BPS from the cans.

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