A good, hot, hearty cold soup can replace an entire meal. This garlic and onion cold soup with potato, leek, tofu, noodles and shiitake mushrooms (or mushrooms) is delicious and perfect for lunch, since it combines all the nutrients in a balanced way: it contains carbohydrates, healthy vegetable protein and no cholesterol, lots of fiber, vitamins and minerals.
In addition, I always prepare this vegetable broth during the flu season because it has anti-cold properties. Rosemary, garlic and ginger have antibiotic properties and are used in natural remedies against respiratory diseases. Ginger also has expectorant properties and strengthens the immune system to fight possible infections and colds. Onions and leeks have antibacterial properties and also strengthen the immune system. Shiitake mushrooms are also recommended to prevent viral infections of the lungs and respiratory problems. So if you follow this vegan cold soup recipe step by step you will not only have a delicious lunch but a powerful natural anti-cold medicine on your plate.
Ingredients to make Vegan Flu Soup:
- 1 onion
- 3 garlic cloves
- 1 tablespoon of oil
- 2 boiled potatoes
- 1 leek
- 1 piece of fresh ginger
- 1 tablespoon of rosemary
- 1 handful of thin noodles
- 4 shiitake mushrooms or mushrooms
- 100 grams of tofu
- 1 teaspoon salt
- 1 pinch of black pepper
How to make Vegan Flu Soup:
- Cut the onion and leek into small pieces, slice the garlic, grate the ginger or cut it into very small pieces. Also cut the mushrooms and tofu into small-medium pieces.
- Heat a pot with oil. Add the onion, garlic and leek and sauté until the leek softens.
- Add the ginger, salt, pepper and rosemary, stir and cook for a further 2 minutes, stirring occasionally.
- Add the potatoes to the pot and mash them with a fork, stir and leave the pot on a little more heat so that everything takes on flavor.
- Next, cover the vegetables with water or vegetable broth. The virus soup should not be too thick, so you can add 2 or 3 cups depending on the texture you like best. Bring the water to a boil and remove the pot from the heat. Let it cool down a bit and then mash everything with a miniprimer until you get a homogeneous cream.
- Put the cream back on the heat and put the noodles, tofu and mushrooms inside. Cook cold cure broth 10-12 minutes until noodles are soft.
- Serve the vegan flu soup hot with some homemade croutons or toast for example.
