Two Immune enhancing Soup Recipes for late Autumn/Early Winter
Chicken version:
1 Onion
1-2 cloves of garlic
1 -3 teaspoons of grated ginger (according to taste)
1-2 leeks if liked – cleaned and chopped finely.
Olive oil
Small amount of chopped chilli according to taste – or a pinch of Cayenne pepper
Handful of cooked chicken (preferably free range or organic)
Approx 500mls chicken stock or hot water and organic chicken stock cube – (good quality stock makes the best soup – by putting bones from previously roast chicken in a slow cooker for a few hours with liquid to cover bones plus an onion and pinch of dried herbs).
1-2 dessertspoons of tomato paste
Chopped fresh herbs such as coriander, parsley or dill
Finely chop the onion and garlic. Gently fry in olive oil until garlic and onion are transparent but not browned. Stir in the grated ginger and cook for a couple of minutes, then stir in the tomato paste. Stir in leeks if using and cook for a few minutes until softened. Gradually add the stock and bring to the boil. Turn down and simmer so the soup gently bubbles. Simmer soup for around 15-20 minutes. Break up the cooked chicken into small pieces – add to the soup and cook the soup for another 10minutes. Serve the soup with chopped fresh herbs scattered on top of soup.
Vegetarian version:
1 onion – or several spring onions (using mainly the white part) using the green part later
1-2 cloves garlic
A few dried mushrooms (optional)
Approx 500mls hot vegetable stock or hot water mix with a good quality veg low salt stock cube (normal stock cubes can be very salty especially if combined with Miso – see below).
1-2 dessertspoons of tomato paste
1 – 3 teaspoons of grated ginger – depending on taste
A little chopped chilli – according to taste or a pinch of cayenne pepper
Mix of different mushrooms, preferably including shitake and button – ideally organic – cleaned and peeled if necessary. Chopped into fine slices.
Olive oil
1-2 teaspoons of Miso paste (optional)
Chopped coriander, parsley or dill + finely chopped spring onions
Pour some boiling water over the dried mushrooms (if using) – to cover and put to one side. Peel and chop the onion finely. Gently fry onions and garlic in olive oil until they are soft and transparent, not browned and crisped. Stir in the grated ginger and chilli. Stir in the mushrooms, adding a little more oil if necessary. Stir now and then for the next 5-10 minutes. When the mushrooms have softened, stir in the tomato paste. Pour in the re-hydrated mushrooms if using. Gradually add a little stock and stir – then add the rest. Bring just to the boil, then bring down to a gentle bubble – cook like this for 10-15 minutes. Add 1 to 2 teaspoons of miso paste (according to taste). Serve and scatter the chopped herbs on top. Note: If you prefer a thicker soup you can mix up a little cornflour or arrowroot with a small amount of cold water in a separate container and add this towards the end of cooking – stirring briskly until thickened.
