Recipes, Remedies, Winter Foods

The Soup That Kills | Cold & Flu Fighting Soup!



Photo Credit 

Last year I experienced the worst flu of my life! I grew up with having the flu countless times, but never quite like the one last year.

This year, I’ve been fortunate enough to fight off the bug, but have witnessed so many around me falling like flies to the flu.

To be brief, last year I was bed ridden for an entire 6 days straight. Three out of the 6 days was with a 103 degree fever. On the 5th day, I was able to conjure enough strength to make myself some soup with fresh herbs & spices I knew to be anti-pathogenic and virus fighting. I kid you not, within the first 30 seconds of my first sip, I was back to life!

Since this recipe worked so wonderfully for me, I’d love to share it with you! Hopefully you won’t need to use it for yourself.

But just in case, here you go!

Prep Time: 10- 20mins
Simmer Time: 1 hour
Servings: 4-6 bowls


Whole Ingredients (All Organic)

1 Large bunch of Celery

3 Large Carrots

1 Large White Onion

6 Medium Fingerling Potatoes

1.5 Cup Peas


Herbs & Spices

2 Bay Leaf

1 Tsp Fresh Thyme

1 Tsp Fresh Rosemary

1 Tsp Oregano Powder

1.5 Tsp Turmeric Powder

¼ Tsp Paprika

1 Tsp Black Pepper

1 Tsp Air Dried Pink Salt

Fresh Lemon Juice (Squeezed from ½ large from fresh lemon)

Photo Credit 


Fill a large pot with about 7 cups of purified water and bring to a boil.

While your water is coming to a boil, peel and chop carrots into chunky pieces along with the celery and onion. Cut celery and onion into medium chunky pieces.

Briefly soak, drain, and rinse your celery

Thoroughly wash and dice potatoes into quarters.

Place carrots, celery, and onions into pot with all herbs and spices, except for pink salt and lemon.

If using fresh herbs, try soaking them prior to placing them in simmering pot. I love soaking my herbs in purified water prior to cooking with them. It’s quite fascinating how their vibrancy, texture, aroma, and flavor are enhanced when they’ve rehydrated! It requires little effort, maybe just a little more time, but it is totally worth the wait!

Before placing them in the pot, soak them for atlas 20-30 minutes. If you leave them soaking for too long, they can begin to hold too much water and sink to the bottom of your bowl.


For more bulk in your soup, you can add white beans, quinoa, or buckwheat or potatoes.

Begin simmering veggies and herbs together (except for lemon and salt) on medium-low.

If using potatoes, wait 20 minutes ( after you’ve began simmering your veggies) to add them to the pot.

Remember, they key to this soup is to prevent boiling, allowing the veggies to still hold the available nutrition.

Boiling your veggies will not only destroy the quality of nutrition within the food, but it will also stimulate digestive leukocytosis within the body. In lament terms, highly cooked foods signal the body’s alert system to inflame in a way to protect itself from invaders or infection.

 Continue simmering on low for another 20-30 minutes.

photo 3

Adding your potatoes and peas later will assist in keeping soft yet firm veggies.

Once soup is done simmering,  veggies should be soft enough to chew without losing their fibrous texture.

Squeeze fresh lemon into your pot.

When ready to serve your soup, THEN you can add your salt to taste 🙂 Heating salt disrupts its proper bonding.


For an extra spicy kick to clear your sinuses, add an extra 1/2 -1 full teaspoon of oregano and black pepper

  If you’re looking for more substance or texture, add brown rice or basmati rice  🙂

For storage, your soup can be saved in a large glass mason jar, and can even be stored in glass in the freezer. This would be best if making in bulk. To thaw out, move mason jar from the freezer to the refrigerator & let sit overnight.

You can even place your mason jar directly on a pan at medium heat to thaw, warm, and serve.

A co-worker of mine who made this soup and was reheating the bulk she made 🙂

If you have soup left over, and plan to eat it later please do not use a microwave! Microwaving this healing soup will destroy its incredible fighting potential, while radiating your food! Simply use a pot to reheat on low 🙂

Enjoy this delicious virus ass kicking soup!



For more information regarding filtered water and the system I’ve been using for the past year for drinking, food prepping, and cooking,  find out more here!

2 thoughts on “The Soup That Kills | Cold & Flu Fighting Soup!”

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