Rainbow Immunity Soup (Lemon Ginger)
When soup season hits — especially when it feels like everyone has a sniffle — this is the kind of meal I want simmering on the stove. This Rainbow Immunity Soup is bright, cozy, and nourishing without being heavy. It comes together in one pot, takes about 20 minutes, and is packed with color, flavor, and feel‑good ingredients.
The flavor base is simple but powerful: lemon, ginger, turmeric, and garlic. From there, I load it up with carrots, bell peppers, spinach, chickpeas, and Palmini rice, which keeps the soup light and easy to digest while still making it satisfying.
This is the kind of soup I make for reset lunches, quick weeknight dinners, or anytime I want something comforting that still feels fresh and energizing.
Why I Love Using Palmini
I love swapping in Palmini rice for traditional grains in soup because it lets the broth and veggies shine. Hearts of palm naturally contain fiber and minerals like potassium, magnesium, iron, and zinc, which support overall wellness — especially during cold and flu season.
Palmini also has a mild flavor and tender texture, so it soaks up the lemon‑ginger broth beautifully without weighing the soup down.
Ingredients
Olive oil
1 small onion or shallot, diced
3–4 cloves garlic, minced
1–2 tablespoons fresh ginger, grated
1 teaspoon turmeric (fresh or ground)
Black pepper
3 carrots, sliced
1 bell pepper, chopped
1 can chickpeas, rinsed and drained
4–5 cups vegetable broth
1 pouch Palmini rice, rinsed
Big handful of spinach
Zest and juice of 1–2 lemons
Salt, to taste
Optional add‑ins:
Red pepper flakes for gentle heat
Fresh parsley or cilantro
Splash of coconut milk for creaminess
How to Make Rainbow Immunity Soup
Heat olive oil in a large pot over medium heat. Sauté the onion until soft and translucent.
Add garlic, ginger, turmeric, and black pepper. Cook for about 30 seconds until fragrant.
Stir in the carrots and bell pepper and cook for 3–4 minutes.
Add the chickpeas and vegetable broth. Bring to a gentle simmer and cook until the carrots are tender.
Stir in the Palmini® Hearts of Palm Rice and spinach and cook until the spinach wilts.
Finish with lemon zest and plenty of fresh lemon juice. Season with salt to taste.
Serving & Storage Tips
This soup is perfect on its own, but you can make it heartier by adding quinoa or extra chickpeas.
Store leftovers in an airtight container in the fridge for up to 4 days.
The flavors get even better the next day, making it great for meal prep.
Soup Season Staple
This Rainbow Immunity Soup is everything I want during soup season: colorful, cozy, and simple enough to make on a busy night. It’s a reminder that nourishing food doesn’t have to be complicated — sometimes it’s just one pot, a squeeze of lemon, and a bowl full of color.
If you try this recipe, let me know what veggies you add or how you make it your own.
If you’re looking for a light, plant-based swap that still feels satisfying, Palmini rice is my go-to for soups like this. It has a mild flavor, tender texture, and keeps bowls cozy without feeling heavy — perfect for soup season.
✨ You can get 20% off Palmini here by using my code KELLYSGREENKITCHEN20.
