Immune boosting butternut soup recipe
Ingredients
Serves 4
- 1/2 butternut, peeled and cut into cubes
- 1 sweet potato, peeled and cut into cubes
- 2 celery stalks, chopped
- 1/2 fennel bulb, cut into chunks
- 4cm fresh ginger, peeled and finely diced
- 2 cloves of garlic, peeled and finely diced
- 1 tablespoon rapeseed oil
- 1 star anise
- 3 cardamom pods
- 1/2 cinnamon stick
- 4 kaffir lime leaves
- 400ml tin light coconut milk
- 400ml water
- 1 teaspoon vegetable bouillon
- Salt and pepper
You will need a hand blender or food processor.
Timings
Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Immune boosting butternut soup recipe
This is a delicious soup which I make to reset my body. It’s so hearty and warming and the ingredients are in perfect balance with each other. I keep any leftovers for lunch the next day or pop extra portions in the freezer for a cook-free night. The brighter the vegetables are, the higher vitamin c and beta carotene they are. Both are essential ingredients to keep us healthy during winter.
Method
Heat the oil in a large heavy based saucepan and sautƩ the celery, fennel, butternut and sweet potato for 10 minutes over a medium heat. Add the garlic, ginger and spices and sautƩ for a further 5 minutes.
Add the coconut milk, water and vegetable bouillon and season well with salt and pepper. Bring the soup up to a boil and turn it down to a simmer for 25 minutes or until the butternut and sweet potato are both soft.
Remove the star anise, cardamom pods, cinnamon stick and kaffir lime leaves. Blitz to a smooth soup using a hand blender or food processor. Taste and adjust the seasoning to your liking.
DOWNLOAD OR PRINT RECIPE HERE.
During winter we should be trying to eat as much fresh ginger as possible to help our immune system. I have a gorgeous friend who likes to knaw on it! That’s a step too far for me, but I do try to add it into as much food as possible. Every little helps…”
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