Clodagh’s immune boosting soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large pot, heat the oil over medium heat, add the onions, and sauté until translucent, about 5 minutes. Then stir in the garlic, ginger, celery, carrots, fennel seeds, and chilli flakes along with a pinch of salt. Cook until the vegetables are tender, about another 10 minutes

Step 2

2. Add the sweet potato, parsnips, and tinned cherry tomatoes, and stock. Stir until well combined and bring to a boil. Then reduce the heat and simmer until the sweet potato and parsnips are tender, about 20 to 25 minutes

Step 3

3. Season with sea salt and freshly ground black pepper to taste and finish with chopped fresh parsley, lemon zest, and a squeeze of lemon juice

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