We love this bright golden soup on a crisp cold day which is full of tasty warming ingredients which will keep the flu and cold bugs at bay. It includes shiitake mushrooms, but these could be switched out for any mushrooms, porcini, wild or even just local varieties will be just as nutritious.
Here are a few facts on some of the key ingredients.
- Believed it can help break down the accumulation of toxins.
- Anti-inflammatory properties
- Help relieve congestion
- Helps relieve nausea too
- Contains a chemical called curcuminoids are known to reduce inflammation by blocking enzyme involved that trigger inflammation
- Very powerful and some studies have compared the effectiveness with pharmaceutical drugs
- Sweet potato:
- One of the most nutritious root vegetables
- Said to have anti-inflammatory properties
The soup is super quick to make and will store in the fridge for 4 days. It will also freeze well, meaning its worth making up a big batch and portioning up and storing in the freezer for a rainy day.
Combat Colds Winter Soup – Serves 4
1 Red Onion
1 Green Chili
4 Garlic Cloves
5cm Root Ginger
1 tsp turmeric powder (good quality)
2 Sweet Potatoes
125g Shiitake Mushrooms
2 tbsp Olive Oil
Sea Salt and Pepper
6 Crushed walnuts (to serve)
Goji berries (to serve)
- Finely chop the onion, chilli, garlic and ginger
- Dice the sweet potatoes leaving the skin on
- Slice the shiitake mushrooms
- Place the onion, chilli, garlic and ginger in a large heavy based saucepan with the olive oil and cook for 5-10 mins on a medium heat until the onion softens then add the turmeric
- Add the sweet potatoes and mushrooms, stir well
- Add enough vegetable stock to cover all the ingredients
- Simmer for 10-15 minutes until the potato is soft
- Season to taste with salt and pepper and blitz using a food processor or hand blender
- Serve with a sprinkling of crushed walnuts and goji berries