Immune-Boost ing Soup

Immune-Boost ing Soup

By: Naomi Sherman

This soup is the Wonder Woman of the soup world! Packed full of Vitamins A, C and E, antioxidants and immune-boosting ingredients like garlic and ginger, this soup will be the powerhouse you’ve been looking for. And not only is it full of vitality — it tastes incredible! I’ve used frozen vegetables to make this soup super easy, but feel free to swap with fresh spinach, kale and broccoli. When using turmeric, always make sure to add a good pinch of black pepper as it increases
the absorption of curcumin, turmeric’s anti-inflammatory component.

Ingredients

• 3 stalks celery, diced
• 2 cloves garlic, finely chopped
• 2 tbsp olive oil
• 2 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 250g frozen spinach, defrosted & drained
• 250g frozen kale, defrosted & drained
• 500g frozen broccoli
• 1 tin coconut milk
• 3 cups vegetable stock
• 1 cup chopped parsley, divided

Method

• Add celery and garlic to a heavy pot along with the olive oil and cook over medium-high
  heat until celery is softened.
• Add the grated ginger and turmeric and cook for a further min.
• Add the spinach, kale and broccoli florets to the pot then add the coconut milk,
  vegetable stock and parsley.
• Bring to the boil, then reduce heat and simmer for 10-15 mins or until the broccoli
  is softened.
• Working in batches, blitz in a high-speed blender until smooth and bright green.
• Serve with your favourite garnishes. I like to use a drizzle of good-quality olive oil, hemp
  seeds and parsley