Immune Boosting Soup
Author: Elizabeth Peyton-Jones
Recipe type: Soups
This fantastic garlic, mushroom & bean soup is a wonderful way of boosting your immune system. Sometimes, especially throughout the winter, our bodies need an extra helping hand and this hearty, warming soup offers a good balance of complex carbohydrates, protein and vitamins. Make in advance and keep in a thermos flask for a wholesome lunch on the go.
Ingredients
Serves 7
- 1 tbsp. coconut oil
- 1 large red onion
- 400g mixed mushrooms, sliced (shitake & chestnut)
- 2 garlic cloves crushed
- 2 tbsp. fresh thyme (plus 1 tsp. to garnish)
- 700ml homemade vegetable stock
- 1 can (400g) cannellini beans
- 1 tbsp. pine nuts
- Freshly ground black pepper
- Sea salt (Himalayan salt is preferable)
Instructions
- Roughly chop the onion and sauté in coconut oil until golden brown.
- Stir in crushed garlic, chopped thyme and sliced mushrooms and sauté for another 2-3 minutes (leave out a handful of mushrooms to garnish).
- Add the stock and simmer on a low heat for 20 minutes.
- Drain the cannellini beans and add them to the stock.
- Season with salt and black pepper to taste.
- Whiz the soup together in the food processor until you achieve a creamy consistency.
- Stir-fry remaining mushrooms and pine nuts and a teaspoon of thyme in a little coconut oil and sprinkle on top of the soup as a garnish.
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