Immune Boosting Soup

Autumn is the time of year when we want to give our immune systems as much help as possible. This one-pot, plant-based soup does just that. (No oil is used).


Try to focus on incorporating a wide variety of healthy, immunity-boosting foods into your diet and maintain your hydration. Soups are a good way to get a lot of different ingredients in one meal but shop-bought soups can be high in salt so always check the labels or better still, make your own.


INGREDIENTS


1 large potato - diced

1 large onion, red or white - sliced

2 garlic cloves - sliced

1" ginger - grated

1/2 head of broccoli - cut into bite-size pieces

6 mushrooms - chopped

1 red chilli - cut up into small slices

1 celery stick - chopped

2 handfuls of kale - stripped and chopped

1 unwaxed lemon - cut into 4

2 dessert spoons vegetable bouillon or any vegan stock cube

group black pepper to taste

Water


1 tin borlotti beans

2 tbsp nutritional yeast

1 handful of wholewheat spaghetti, broken into pieces

1 cup frozen peas


INSTRUCTIONS


  1. Put everything except beans, yeast, spaghetti and peas into a saucepan with a lid, add enough water to slightly cover ingredients and bring to a fast simmer on the hob, cover, then reduce to a simmer.

  2. Cook for around 15 - 20 minutes, until potatoes are soft - add more water if necessary.

  3. Add remaining ingredients and cook for a further 5-10 minutes until the spaghetti is soft.

You can then either eat it as a broth or use a hand stick-blender to make a smooth soup - either way it is delicious. (I tend to discard the lemon, but that is your choice).


I often add whatever is hanging around in the fridge - bell pepper, sweet potato, green beans, spinach, cabbage - whatever really, the soup can handle it.



TO STORE


This is perfect for batch cooking so that you have some for in the week and some in the freezer for when you haven't got time/can't be bothered to cook anything.


Allow to cool then store in a sealed container for up to 5 days in the fridge. You can reheat it either on the hob or in the microwave.


Once cooled it can be stored for up to 3 months in the freezer then just thaw overnight in the fridge and reheat as above.





FEEDBACK


If you try it or have any comments please let me know - tag me on Instagram #pinkturtlebean







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