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

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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. 


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

{Never Get Sick Soup} aka Vegan Split Pea Soup
Serves 3
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 tbs. olive oil
  2. 1 tsp. turmeric
  3. 1 tsp cumin
  4. 1/2 cup white onion, diced small
  5. 1 tbs. + 1 tsp. minced ginger
  6. 3 carrots (about 1 cup diced or sliced into rounds)
  7. 1 1/2 cups split peas
  8. 4 cups vegetable broth (I like Pacific organic vegetable stock)
  9. 2 cups water
  10. salt and pepper to taste
  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.
  1. You can cook longer for softer peas, or puree the soup for a different texture.
Maria Marlowe http://mariamarlowe.com/



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    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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