Soups are easy to make, delicious to eat, and can be packed full of nutrients. I love soup in winter when it’s cold. My immune-boosting soup contains nutrients that will warm and nourish you, whether you are fighting a cold or flu, or trying to prevent one. The vegetables included below can be mixed up according to preference or what you have to hand, and feel free to add more ginger or garlic if you like it, they are great for your immune system.
1 brown onion
2 generously sized cloves of garlic, finely sliced
1 thumb sized piece of ginger, finely sliced
2-3 carrots, diced
1 sweet potato, diced
1 large potato, diced
3 sticks of celery, diced
1 litre low-salt chicken or vegetable stock, or bone broth
1 can creamed corn or corn kernels (optional)
Sprinkle chilli flakes
Salt & black pepper
Shredded cooked chicken *
* For a vegan option, use red lentils instead of chicken and add at the same time as the stock.
Fry the onion in a large saucepan with a little olive oil until soft. Add diced root vegetables and stir, then add celery, garlic and ginger and mix together. Add stock and bring to the boil. Turn down to a simmer, add corn and shredded chicken, and seasoning to taste. Add more liquid if necessary, but it's good quite chunky. Cook until diced vegetables are tender and serve as is or with toasted sourdough or rye bread. I like to rub a sliced garlic clove on the buttered bread for extra taste and immune boost!
This soup will keep for a couple of days in the fridge for reheating when you are ready.