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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