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Winter immunity soup


by Daphne Lambert


Just what you need on a cold winters night a warming soup jam packed with healing root vegetables, immune support spices and finished off with a hemp cream.

Hemp seeds are an excellent source of omega 3 which can help strengthen the immune system serves 4


2 tbsp olive oil

2 red onions sliced

4 cloves garlic diced

1 tbsp grated ginger

1/2 tbsp grated turmeric

1 tsp chilli flakes

2 medium carrots diced

1 leek sliced in rounds

2 medium parsnips, diced

1 small celeriac diced

1 litre vegetable stock

6cm piece wakame cut into slices (use scissors)

1 x 400g tin of cannellini beans - strained

1 head of broccoli cut into tiny florets (save stalks to add to roast vegetables)

sea salt and freshly ground black pepper

4 tablespoons chilli hemp cream


In a large pot gently cook the onions and garlic in the olive oil for 5 minutes.

Stir in the ginger, turmeric and chilli flakes.

Tip in the carrots, leeks, parsnip and celeriac along with the stock and wakame. Bring to the boil. Turn down the heat and simmer gently for about 20 minutes until the vegetables are tender.

Add the cannellini beans and simmer for a further 10 minutes or until you have a rich thick soup. Toss in the broccoli, cook for 1 minute.

Ladle into bowls and top with the hemp cream.

chilli hemp cream

125g shelled hemp seeds

110ml water

1 dessertspoon fermented chilli sauce (no fermented chilli sauce? use a small fresh chilli)

Process all the ingredients in food processor until smooth and creamy.


Find out why root vegetables are so good - Winter immunity


Download the PDF below.

Winter immunity soup
.pdf
Download PDF • 133KB




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