IMMUNITY BOOSTING ANTIOXIDANT SOUP
6 People
149 Cals
IMMUNITY BOOSTING ANTIOXIDANT SOUP
6 People
149 Cals
About the recipe
Warm, nourishing and packed with colourful vegetables, this Immunity Boosting Antioxidant Soup is one of my favourite recipes to make all year long.Made with carrots, pumpkin, garlic, ginger, turmeric and fibre-rich red lentils, it's naturally rich in antioxidants, vitamin A and plant-based goodness. The combination of ginger, garlic and turmeric provides warming flavour along with powerful anti-inflammatory and antioxidant compounds that help support overall health and wellbeing.Blended until silky smooth and finished with creamy coconut milk, this soup is comforting, economical and perfect for meal prep. Enjoy it on its own, topped with a dollop of yoghurt and fresh herbs, or serve by itself or alongside crusty sourdough or steamed rice for a simple nourishing meal.
Nutrition Per Serving
149
Calories
2g
Fat
0.1g
Saturates
6g
Sugars
80mg
Salt
12g
Protein
24g
Carbs
14g
Fibre
Ingredients
- 1 leek sliced
- 1 onion chopped
- 2 celery stalks chopped
- 500 g carrots chopped
- 500 g pumpkin peeled and diced
- 2 cloves garlic
- 1 knob fresh ginger roughly chopped
- 1 teaspoon ground turmeric
- 120 g ½ cup red lentils
- 1 litre vegetable stock bone broth or filtered boiling water
- 125 ml ½ cup coconut milk or cashew milk
- Sea salt and white pepper to taste
EXTRAS
- Greek yoghurt coconut yoghurt or cashew cream
- Green herb dressing blend coriander or parsley with a squeeze of lime juice and a little olive oil
- Fresh herbs to serve
Method
- Place the leek, onion, celery, carrots, pumpkin, garlic, ginger, turmeric, lentils and stock, bone broth or boiling water into a large pot.
- Bring to the boil, then reduce the heat and simmer partially covered for 20–30 minutes, or until the vegetables and lentils are tender.
- Remove from the heat and blend until smooth and creamy.
- Stir through the coconut milk and season generously with sea salt and white pepper.
- Serve topped with a dollop of yoghurt or cashew cream and a drizzle of green herb dressing.
NOTES
- For a completely plant-based version, use vegetable stock or water and coconut yoghurt.
- For additional protein I also love adding a handful of cooked chickpeas after blending or serving the soup with whipped hummus and warm sourdough on the side.
- You can boost the flavour by adding a natural organic veggie stock powder or paste or adding 1/2 tsp curry powder.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months.
INSPIRATION
Ginger, garlic and turmeric are often referred to as nature's powerhouse trio. Together, they provide warming flavour and contain antioxidant and anti-inflammatory compounds that help support overall health and wellbeing.
The vibrant orange colour of pumpkin and carrots comes from beta-carotene, a powerful antioxidant that the body converts into vitamin A. Vitamin A plays an important role in supporting healthy immune function, skin health and vision.
For a beautiful finishing touch, drizzle over a simple green herb dressing made with coriander or parsley, lime juice and olive oil. The fresh flavours brighten the soup beautifully and add an extra layer of goodness.
