Stay Healthy this Winter with Super Immune Boosting Soup

This post may contain affiliate links. Please read my Disclosure for more info.

I first met Emily from Food at One a couple of years ago, when my brother gave me an experience gift for Christmas. A Detox and Superfood cooking workshop with Emily. I absolutely loved it, and it was one of my most favourite gifts. I learned lots of new tips including, how to start the day off with clean foods for energy, foods to detox different parts of the body and also how to control cravings. I also learned what foods cleanse the body and how to maintain overall health by diet. I get stuck in a rut sometimes and I end up cooking the same things over and over again. It was great to learn new recipes, including a tumeric latte, healthy sugar free granola, quick soup (using butter beans to thicken it instead of potato,) a superfood salad and some healthy snacks. I enjoyed it so much, I then went on to do the raw chocolate workshop and several others. Emily and I are now great friends, I cut her hair and am styling it for her upcoming wedding. We have great chats when she comes to see me, normally about food, juicing and health.

So on this very snowy day here in the UK, I thought I would share with you Emily’s Super Immune Boosting Soup. I think its great for heating you up from the inside, and it may even help fend off any colds or flu.

INGREDIENTS
1 leek, remove top and tale, roughly chop
1-2 handfuls of kale, remove dead leaves and wash
1 orange pepper diced
1 whole broccoli cut into small florets
1 garlic clove crushed
2 small or 1 large carrot grated
2 small or 1 large parsnip grated

tin of organic tomatoes
1 tsp. turmeric
1 tsp. paprika
1 tbsp. marjoram
1-2 tsp. thyme
1 tbsp. tomato puree
1 tsp. Himalayan salt
Freshly ground black pepper (optional)
500ml boiled water
SEASONAL AUTUMN INGREDIENTS
Celery, peppers, broccoli, carrot, parsnip, tomatoes
SEASONAL WINTER INGREDIENTS
Leek & kale

I made this soup on my Sage Risotto Plus, I love this cooking appliance, it is one of my favourites. It has so many functions, it makes perfect risotto, steams and it is also a slow cooker. I love using it as a slow cooker as you can saute the vegetables in it first before slow cooking. If you don’t have one of these, you can make it in a large saucepan .

METHOD

Add the leeks and cook over a low heat for 3 minutes.
Add the pepper and the garlic, continue to cook for 2 minutes or so.
Add the grated parsnip and carrot, giving it a good stir for another 2 minutes.
Add the tin of tomatoes and water, bring the liquid to the boil and reduce to a simmer.
Add the kale and the broccoli, give it a good mix in.
Add the turmeric, paprika, marjoram, thyme, tomato puree, Himalayan salt and pepper (optional), giving it a good stirSimmer for 8-10minutes for the flavours to develop and the vegetables to cook through.