Flu busting soup
This soup is great for days when you feel a flu coming on. The garlic, leek, thyme and lemon are great in times of a cold or flu, they all help increase circulation and create heat which helps our body purge the bugs causing the cold/flu (expelling the bad guys though body liquids such as sweat and urine). The white beans add such a lovely pillowy comfort feel while adding protein and fibre. The carrots, bell pepper and cabbage both vitamin A & C and again immune boosters and more fibre. You can add other veggies if you like, like some pre roasted pumpkin or root vegetables like parsnip.
As always this recipe is pretty simple to make and does well when frozen.
I hope this recipe will become a family favourite during winter and that you feel how fortifying it is for your health while you eat it.
Serves roughly 6-8
Ingredients
half a leek, sliced into ringlets (you can also use an onion)
1,5 tbsp avocado or sesame oil or ghee
1/3 of a cabbage (any type will do)
3 cloves of garlic, cut in half
1 bayleaf
2-3 pinches thyme (fresh or dried both work)
salt and pepper to taste
2 medium carrots, cut into slices (the thicker the slices the more bit they retain)
1 can tinned butter beans (actually any beans you like work)
1 stock cube ( I used chicken but you can use vegetable)
3-4 slices lemon (washed skin)
2L water 1-2 handfuls pasta*
Instructions
Using a large stock pan, fry the leeks in the the oil/ghee for 2-3min, until soft and glossy.
Add the carrots and fry another 1-2min.
Season with salt and pepper and then add the cabbage. Fry another 2min.
Now add the garlic and thyme, bay leaf and lemon slices then the water and stock cube. Bring to a boil.
Turn down to a simmer and allow to cook for 10min.
Now take out the lemon slices (you can leave them in but they tend to become bitter) and add the beans.
Add the pasta and cook in the soup for the amount of time the package requires (usually around 8-12min).
Serve the soup with some pesto or just a nice sourdough slice and some extra virgin olive oil!
