Having spring in our sight doesn’t stop the need for immune protection. Bugs and nasties are still rife at this time of year and can linger for what feels like weeks-on-end.
We therefore challenged health & fitness journalist, home-cook and mum of three Samantha, to create a cosy and comfortingimmune-fighting recipethat’s easy to fit into a busy schedule. And she did just that.
Packed with bags of nutritional goodness, this hearty, homemade soup is a sure-fire way to keep your mind and body fighting fit as the flowers bloom and the days get lighter.
Give it a try one day this week!
3 spring onions, chopped
3 cloves garlic, minced
One inch chunk ginger, peeled and grated
Two cups peas (fresh or frozen)
One head broccoli, cut into florets
One large potato, peeled and chopped
3 1/2 cups vegetable stock
1/2 cup coconut cream
Small handful fresh parsley, chopped
Small handful fresh mint, chopped
Squeeze lemon juice (to taste)
Salt and pepper, to taste
Drizzle plant-based yoghurt, fresh mint and sunflower or pumpkin seeds, to serve (optional)
Start by heating some coconut oil in a large saucepan. Add the spring onions and garlic and sauté on a low to medium heat until the onions have softened and the garlic is lightly golden – a few minutes. Add in the ginger and cook for a further minute, stirring often.
Stir in the peas, broccoli, potato and then pour in the vegetable stock. Bring to the boil, then reduce to a simmer and cook until the vegetables have completely softened (around 20 minutes).
Place in a blender, along with the fresh herbs, coconut cream, lemon juice and seasoning to taste and blitz smooth.
Serve warm alongside fresh, crusty bread and Solgar.