Immune Boosting Soup

Immune Boosting Soup

This soup is basically our go-to whenever we feel a cold coming on or just need a proper reset. It's packed with ginger, garlic, chilli and cashew cream, so it's got that warming, deeply savoury thing going on with a little bit of heat and a gorgeous silky finish. We keep coming back to it because it genuinely tastes like it's doing something good for you, but in the best possible way, not in a sad desk-lunch way. It takes a bit of time but trust us, it's absolutely worth it. Make a big batch tonight and you'll be sorted for the week.

Cook: 70 min
Serves 6

Before You Start

  • Preheat oven to 180°C fan
  • High speed blender
  • Large baking tray lined with parchment
  • Hand blender (or use high speed blender)
  • Soak 50g cashews in boiling water before starting

Ingredients

  • 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
  • 3 heritage carrots
  • ½ tsp salt
  • 1 tbsp olive oil
  • 50g cashews
  • 80ml unsweetened plant-based milk
  • salt
  • 50g cashews
  • sourdough

Method

1

Soak the cashews for the cashew cream

  • Soak 50g of cashews in boiling water whilst you begin the soup
2

Prepare the ingredients

  • Peel and roughly chop the onion
  • Peel and grate the garlic and ginger
  • De-seed and dice the chillis
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
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
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

Tips & Variations

  • Soak the cashews first: Get them in boiling water before you do anything else. It's easy to forget and then you're waiting around. Future you will be grateful.
  • Dial up the heat: We love a bit more chilli in ours. If you're into spice, add an extra half a chilli or leave some seeds in. It really lifts the whole thing.
  • Make it ahead: This soup actually gets better the next day once all the flavours have had time to settle. Make it on a Sunday and you've got incredible lunches sorted for Monday and Tuesday.

Why This Works

The trick here is taking your time with the onions at the start. Low and slow for a full 8-10 minutes means you build this sweet, caramelised base that carries all the ginger and garlic beautifully. And the cashew cream stirred through at the end? That's what gives it that restaurant-level richness without any dairy at all.