Healing Vegetable Soup with Vegan Jalapeno Cornbread

I spent most of the past weekend fighting a monster cold. The kind that comes with a fever and makes your lungs hurt when you breathe. Whenever I get that sick, I always make a batch of this vegetable soup.

It’s full of ingredients that make you feel better – crunchy veggies, ginger, garlic, spicy chilli; it’s a warm bowl of all the flavours you crave when you’re feeling sick. You make a flavour-filled broth and the pour it over very thinly sliced veggies, just like pho!

On Sunday I was feeling better so I thought I’d bake up a batch of vegan jalapeño cornbread to soak up the rest of my soup. This cornbread is light and tasty, with just a little kick from the jalapeños. Pair it with this soup, with a generous dollop of Sriracha stirred in, and all your sniffles will go away!

Use any vegetables you have on hand for the soup, but just make sure to slice them up very finely. I used my julienne peeler and used broccoli stems, carrots, shiitake caps, and snow peas.

Healing Soup

Recipe from The First Mess. Makes 2-3 servings.


1 5 inch piece of lemongrass, smashed with the handle of your knife

1 celery stalk, sliced

1 onion, quartered

4 shiitake mushroom stems (use the caps for the soup)

1 three inch piece of ginger, peeled and sliced

1 clove garlic, smashed

1 chilli, sliced in half

4-5 sprigs thyme

1/4 cup tamari

2 tsp miso

To serve

1-1 1/2 cups thinly sliced vegetables per person

Sliced green onions

Toasted sesame oil


Lime wedges


Make the broth: Combine all ingredients (except the miso) in a large sauce pan over medium heat. Add 5 cups water. Bring to a boil and simmer half an hour. Strain the broth and return to the pot; keep it hot and stir in miso right before you serve it.

Slice up veggies and place in a large bowl. Ladle the hot broth over the veggies and garnish with Sriracha, a drizzle of sesame oil, and a lime wedge.

Vegan Jalapeno Cornbread

Recipe adapted from La Dolce Vegan


2 cups non-dairy milk

2 tbsp apple cider vinegar

1 cup all purpose flour

2 cups stone-ground cornmeal

1 tbsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3 tbsp maple syrup

1/4 cup vegetable oil

2 jalapeños, seeded and thinly sliced


Preheat oven to 425. Lightly grease an 8×8 pan.

In a small bowl, combine non-dairy milk and apple cider vinegar. Set aside.

In a large bowl, mix flour, cornmeal, baking powder, baking soda, and salt.

Whisk maple syrup and vegetable oil into milk mixture until foamy. Pour into dry ingredients and stir with a rubber spatula until just combined. Stir in sliced jalapeños.

Pour into 8×8 inch pan and bake until a tester in the centre comes out clean, 25-30 minutes. Let cool about 15 minutes before slicing and serving.

There’s nothing better than soup when you’re feeling under the weather. Until you add spicy vegan cornbread. So dig in and feel better!



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