Soup is an ease to make, delicious meal that offers plenty of health benefits.
Because soup can be made with such a diverse amount of ingredients it can deliver a meal often full of nutrient-dense vegetables that are slow cooked so that these ingredients keep their nutritious value. Soups are also, easy to digest, and very appealing to our senses.
Check the videos bellow and learn two super yummy immune boosting recipes with Karen:
– 2 carrots peeled and chopped
– 2 potatoes peeled and chopped
– 1 stick celery chopped
– 1 onion
– small amount swede chopped
– cup of frozen peas
– 3 or 4 Chestnut Mushrooms
– 1.5 pints water
– vegetable stock
– fresh herbs
Gently fry onions in capful/teaspoon of oil After 2 minutes add carrots, swede and potatoes. Stir and gently fry for a further 3 minutes. Add the stock and water and simmer for 6 minutes. Add peas, mushrooms, finely chopped nettles, golden thyme and rosemary and simmer for a further 5 minutes or until vegetables are soft.
You can use any combination of vegetables for this soup using anything you have in your fridge. In the tutorial I used a lot of different vegetables to show you how versatile this can be. Don’t be afraid to add or take away your least and most favorites.
Leek and Potato Soup
– 4 potatoes peeled and chopped
– 2 large leeks cleaned and chopped finely
– 2 cloves garlic
– 1 can coconut milk or any other milk
– pint of water
– stock cube
– fresh herbs
Gently fry the leeks for 3 minutes in a tablespoon of oil. Add the finely chopped potatoes and continue sautéing (frying) for another 4 minutes. Add the water, stock cube and garlic and simmer for about 8 minutes. Add any herbs, I used finely chopped nettles, golden thyme and rosemary and coconut milk. Bring back to a simmer for 2 minutes and serve.