Immune Boosting Soup
- Not too tricky
- 1:10 h
- 15 ingredients
If you're in need of a mood booster then look no further than our Immune Boosting Soup! Welcome back to our series 'Soup-er Sundays', a series dedicated to everyone's favourite winter comfort food and our next episode is centered around beating the winter blues. Packed full of carrots, ginger and turmeric its a great way to get all your vitamins in!
Serves: 6
Ingredients
For the Soup
- 1 onion
- 3 cloves of garlic
- 30g fresh ginger
- 2 red chillis
- 2 tbsp coconut oil
- 4 carrots
- 1 large sweet potato
- 2 tsp turmeric
- 60g cashews
- 2 vegetable stock cube
- salt
For the Roasted Carrots
- 3 heritage carrots
- ½ tsp salt
- 1 tbsp olive oil
- 50g cashews
For the Cashew Cream
- 80ml unsweetened plant-based milk
- salt
- 50g cashews
To Serve
- sourdough
Before you start
Kettle boiled | Garlic crush or microplane | Large pot | Baking tray lined with parchment paper | High speed or stick blender
Step 1
Soak the cashews for the cashew cream
- Soak 50g of cashews in boiling water whilst you begin the soup
Ingredients
- 50g cashews
Step 2
Prepare the ingredients
- Peel and roughly chop the onion
- Peel and grate the garlic and ginger
- De-seed and dice the chillis
Ingredients
- 1 onion
- 3 cloves of garlic
- 30g fresh ginger
- 2 red chillis
Step 3
For the soup and carrot topping
- Heat 2 tbsp coconut oil in a pot over medium to low heat. Once hot, add the onion and a big pinch of salt, and allow it to cook for 8-10 minutes
- Whilst the onion cooks, roughly chop the carrots and sweet potato
- When the onion is soft, add the garlic, ginger, chilli and turmeric and saute for 1 minute to release the delicious aromas
- Add the chopped carrot and sweet potato to the soup, followed by the cashews, stock cubes and 1 litre boiling water. Bring to the boil over high heat, then reduce the heat to low and simmer for 15-20 minutes. The vegetables should be tender at this point
- Preheat the oven to 180*C fan setting
- Chop the heritage carrots into chunks
- Transfer them to a baking tray and toss with the salt and olive oil. Bake in the oven for 25-30 minutes until soft and tender
Ingredients
- 2 tbsp coconut oil
- 4 carrots
- 1 large sweet potato
- 2 tsp turmeric
- 60g cashews
- 2 vegetable stock cube
- salt
- 3 heritage carrots
- ½ tsp salt
- 1 tbsp olive oil
Step 4
For the cashew cream
- Drain the cashews from the boiling water and rinse them under cold running water
- In your high speed blender, whizz the soaked cashews with plant based milk until you have a smooth and velvety consistency
Ingredients
- 50g cashews
- 80ml unsweetened plant-based milk
- salt
Step 5
Blend your soup and serve
- Blitz the soup, either in a high speed or hand blender until smooth
- Taste and season with more salt if you’d like
- Ladle the soup between bowls and serve with a drizzle of the cashew cream, top with roasted carrots and dip with thick slices of sourdough
Ingredients
- sourdough