Description

This is not a strict recipe — it’s a formula you can customize with what you have.

Ingredients

Scale

Healing Soup Ingredients

Base

6–8 Cups bone broth (chicken, beef or vegetables)
No worries if you don’t have enough broth — just add filtered water to reach 6-8 cups total liquid.

Vegetables (choose 6–10)

4–6 Carrots (medium size)
3–5 Potatoes (medium size)
1 Onion (large)
1 Leek (medium size)
3–6 Garlic (cloves depending on your taste)
1 Zucchini (medium size)
10–12 French green beans (strings)
Watercress, spinach or kale (a big handful, the more the better)
Mushrooms (optional, I love shiitake)
2–3 Yams (small size)

Protein (choose 1–2)

Shredded chicken or beef (as much as you like – this is a perfect way to get rid of leftovers)
Chickpeas or white beans (1 drained can 397-425 ml)
1 egg per serving (for best texture, hard-boil separately, peel, then chop or shred and add on top of each bowl when serving)

Spices

1/2–1 Paprika (tsp)
2–10 Saffron (threads)
1/2–1 Sea salt (tsp or to taste) – See note below

But honestly, you can use any spices you love. I chose these because I grew up with them in the Canary Islands, and they’re the same flavors my great-uncle used whenever our family gathered on winter weekends.

Note: Sea salt adds flavor while also providing natural minerals and trace minerals that support the body.

Instructions

How to Make the Healing Soup

Start with the aromatics
In a large pot, sauté onion, garlic, celery (and leeks if using) until soft, sweet, and fragrant. This is where the flavor begins.
Add the hearty vegetables first
Add vegetables that take longer to cook, like carrots, sweet potato, green beans, broccoli, etc.
Add your broth of choice
Pour in 6–8 cups of bone broth or vegetable broth and bring everything to a gentle simmer.
(If you don’t have enough broth, add filtered water to reach the full amount.)
Add sea salt, paprika and the saffron. (Sea Salt is going to add flavour while also providing natural minerals and trace minerals to this dish). Taste and adjust.
Add your protein
Stir in your protein of choice (shredded chicken, beans, lentils, or a combination) and keep the soup at a gentle simmer until everything is warmed through.

For a true Healing Soup, it’s best to add already-cooked meat whenever possible (leftovers work perfectly). This keeps cooking time shorter and helps the vegetables stay vibrant and nourishing.

If all you have is uncooked chicken or beef, you have two easy options:
- Slice it thinly and add it into the simmering soup. Let it cook gently until fully cooked through.
- Or add it at the very beginning before the onions, leeks, and garlic. If you do this, cut it into small cubes. Later, when you blend the soup, simply scoop carefully and make sure no meat goes into the blender.
Add the greens last
Stir in your greens at the end. Traditionally this soup uses watercress, which I add whenever I can find it — and when I can’t, kale or spinach work beautifully.
Create a thicker consistency
Scoop out about ¼ of the soup, blend until smooth, then stir it back into the pot.
This simple step makes the soup naturally thicker and creamier — without any dairy.
Serve and top with eggs (optional)
If using eggs, hard-boil them separately, then peel, chop or shred, and sprinkle over each bowl when serving.

Notes

A Healing Soup You Can Make Again and Again

The beauty of Healing Soup is that anyone can make it.

No complicated steps. No perfect ingredient list. Just a nourishing base, colorful vegetables, and protein — all in one warm bowl.

Whether you’re looking for:

A healthy soup recipe.
An immune-supporting soup.
A comforting soup for when you’re sick.
Or a simple way to eat more vegetables.