Soup to warm the cockles
In my opinion soup is very much a staple in the kitchen come these colder months. It's something that is welcoming, warming and soothing. Coming in from the cold, nothing beats a comforting bowl of soup.
Soup is a great for the time poor; make in big batches to see you through the week either for a desktop lunch or a super speedy midweek dinner. It's also fantastic for the health conscious and the perfect way to heighten your micronutrient profile as you can cram in a tonne of veggies - often unbeknown to picky eaters! Better still, the possibilities are endless! From creamy leek and potato, vibrant pea and rustic root vegetable, to chicken, good ol' tomato or a more robust sweetcorn chowder, you can go chunky or smooth or even hot and cold! Whatever takes your fancy.
Here I've opted for a golden carrot, sweet potato and ginger soup. It's an immunity-boosting, health-giving delight, perfect for fighting off coughs and colds.
To break it down...carrots and sweet potatoes provide ample amounts of the provitamin, beta-carotene, a vital antioxidant offering up protection for body and cells against free radicals, and both of these orange veggies are rich in vitamin C, fibre, potassium and manganese to name but a few.
On top of this, fresh ginger contains powerful anti-inflammatory compounds, funnily enough known as gingerols. These compounds are said to be so potent that, when consumed on a regular basis, they are believed to aid the grievances of rheumatoid arthritis and osteoarthritis, reducing pain and increasing mobility. Additionally, ginger has been linked to alleviating gastrointestinal discomfort and lessening the effects of nausea.
So, without further ado...
Carrot, Sweet Potato and Ginger Soup
Serves 4
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 thumb-sized knob of fresh ginger, peeled and grated or finely chopped
½ - 1 tsp chilli flakes (optional)
400g carrots, scrubbed clean and roughly chopped
500g sweet potatoes, peeled and roughly chopped
1 litre vegetable stock
Salt and pepper, to taste
Greek yogurt and fresh coriander to serve
Soup is a great for the time poor; make in big batches to see you through the week either for a desktop lunch or a super speedy midweek dinner. It's also fantastic for the health conscious and the perfect way to heighten your micronutrient profile as you can cram in a tonne of veggies - often unbeknown to picky eaters! Better still, the possibilities are endless! From creamy leek and potato, vibrant pea and rustic root vegetable, to chicken, good ol' tomato or a more robust sweetcorn chowder, you can go chunky or smooth or even hot and cold! Whatever takes your fancy.
Here I've opted for a golden carrot, sweet potato and ginger soup. It's an immunity-boosting, health-giving delight, perfect for fighting off coughs and colds.
To break it down...carrots and sweet potatoes provide ample amounts of the provitamin, beta-carotene, a vital antioxidant offering up protection for body and cells against free radicals, and both of these orange veggies are rich in vitamin C, fibre, potassium and manganese to name but a few.
On top of this, fresh ginger contains powerful anti-inflammatory compounds, funnily enough known as gingerols. These compounds are said to be so potent that, when consumed on a regular basis, they are believed to aid the grievances of rheumatoid arthritis and osteoarthritis, reducing pain and increasing mobility. Additionally, ginger has been linked to alleviating gastrointestinal discomfort and lessening the effects of nausea.
So, without further ado...
Carrot, Sweet Potato and Ginger Soup
Serves 4
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 thumb-sized knob of fresh ginger, peeled and grated or finely chopped
½ - 1 tsp chilli flakes (optional)
400g carrots, scrubbed clean and roughly chopped
500g sweet potatoes, peeled and roughly chopped
1 litre vegetable stock
Salt and pepper, to taste
Greek yogurt and fresh coriander to serve
- Heat the oil in a large pan, add the onion and sauté for 10 minutes or so until soft and translucent
- Add the garlic, ginger and chilli flakes (if using) and continue to cook for 2-3 minutes
- Add in the chopped carrot and sweet potato, and the veg stock; season with salt and pepper, cover and simmer gently for 20-25 minutes until the veg is soft
- Transfer the soup to a blender - this may need to be done in batches - and blitz until smooth and glossy
- Serve with a spoonful of yogurt and a sprinkle of fresh coriander
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