Clodagh’s immune boosting soup

Name: Clodagh’s immune boosting soup
Ingredients: Ingredients; 2 tbsp olive oil; 2 onions, diced; 4 cloves garlic, crushed; 3 inches of fresh ginger, grated; 2 celery stalks, sliced; 3 carrots, diced; ½ tsp fennel seeds; 1 tsp dried chilli flakes; 1 large sweet potato, diced; 2 parsnips, diced; 1 litre vegetable stock; 1 can cherry tomatoes; Sea salt and freshly ground black pepper; 2 tbsp flat leaf parsley, chopped; 1 lemon

3 steps

Updated at: Sun, 17 Sep 2023 06:16:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories224.1 kcal (11%)

Total Fat7.7 g (11%)

Carbs35.8 g (14%)

Sugars12.6 g (14%)

Protein4.3 g (9%)

Sodium995.5 mg (50%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

3 inchesfresh ginger

½ tspfennel seeds

1 tspdried chilli flakes

1 litrevegetable stock

1can cherry tomatoes

sea salt

freshly ground black pepper

2 Tbspflat leaf parsley

chopped

1lemon

Instructions

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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