This soup is a little miracle in a saucepan! I love making this when I am ill or feel like I’m coming down with a cold or the flu. When you need extra vitamin C look for red and orange fruits and vegetables. The red color in fruits and vegetables shouts phytonutrients such as lycopene, ellagic acid, quercetin and hesperidin alongside two powerful antioxidants– vitamins A and C. The ginger root in the soup is also a mighty powerful hero as well as it soothes, warms and has lots of benefits like reducing pain and inflammation, prevents and treats cold and fly symptoms, soothes sore throats, settles stomachaches and sickness, period pains and migraines. Plus it tastes great. So this really is a little winner of a soup, it will boost your immune system, fill you up, warm you and make you feel toasty, cosy and better in no time! Plus it tastes even better on the second day after the flavours have really blended together!
P.S. According to my osteopath Nigel Jones when you mix ginger, black pepper and turmeric you have a natural and very strong anti-inflammatory! Did you know that? Next time you have inflamed or sore joints / muscles mix these three spices in a bowl and use in your cooking or click here for a suggested recipe!
What you need to know:
Prep time: 25 mins
Cook time: 45 mins
Ingredients for a batch of 6 portions:
1 large onion, roughly chopped
2 cloves garlic minced
5 cm piece of ginger root, peeled and finely chopped
8 medium carrots, peeled and chopped
2 large tomatoes or 5 small ones cut into quarters
1 red pepper, washed and diced
Juice of 2 oranges / 1/2 cup
salt and cracked black pepper to taste
dash of nutmeg
2 litres of gluten free vegetable stock
1. In a large saucepan in a little oil fry the onion and garlic.
2. Add the stock, carrots, tomatoes, ginger and pepper and simmer until carrots are soft.
3. When ready remove from the heat, blend until smooth and put back onto the heat.
4. Add the nutmeg, salt, pepper and orange juice and bring to a rapid boil for a few seconds. Turn off the stove.
5. Let stand for 5 minutes and then serve with soured cream and warmed gluten free bread. Enjoy!