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Immune Boosting SoupLunch
Super Healthy Immune Boosting Soup that taste’s great!
This soup is perfect if you want to boost your immunity, and in these current times in 2020 of pandemic flu viruses and quarantine, it’s something we all need. But it’s not just a healthy soup, it’s a delicious soup you’ll want more of at anytime. In fact you’ll quickly forget it’s healthy.
Turmeric helps fight inflammation and is a miracle spice we should all consume more off. The pepper helps your body with the absorption of the turmeric, so it’s not just for taste.
The ginger is perfect for flu, colds and digestion. The chicken broth also has anti inflammatory effects and great for colds, it will help clear you up.
Of course the garlic is loaded with benefits and helps regulate blood pressure and sugar levels. There’s two levels, the cooked garlic and the raw garlic at the end for full nutrients. The kale is packed with antioxidants including vitamin C and k and many other nutrients. Great to remove toxins from the body. The coconut cream is for flavour and it also contains immune strengthening properties.
Try and buy an organic pasture chicken that’s antibiotic free.
You can see why this soup is an immune booster. It should be called the miracle soup. Make a big pot of it today, and freeze half so it’s ready for quick meals. Enjoy my immune boosting chicken soup.
– 1 whole large chicken broken down (or 3 litres chicken stock and 2 chicken breasts)
– 10 cloves garlic, approx. 1 whole bulb
– 1 brown onion
– 3 tablespoon finely grated ginger
– 2 tablespoon fresh grated turmeric
– 1 Bunch organic Kale (6oz -170g) Leaves only
– 1 Bunch fresh Coriander
– 2 x cans of organic coconut cream (400g – 14oz)
– Salt and pepper
– 3 tbsp extra virgin olive oil (first press)
Break down the chicken into four pieces. Keep the breasts without the skin and use the legs for another meal. Using a cleaver or a large knife, hack into the carcass several times and place in a pot covered with 3 (quarts) litres of water and one large bay leaf. Bring to a simmer and cook for 30 minutes.
Slice the chicken breasts very thinly and set aside.
Peel and chop the onion finely and add to a large soup pot with olive oil on medium heat and sweat gently. Once the onion has softened, add half the garlic (5-6 cloves) finely sliced, continue to sweat. Add the grated ginger and turmeric. Roughly chop the kale leaves (no stems) and add to the pot. Keep sweating until kale has wilted.
Strain the chicken stock once ready, add to the soup mix. Season with salt and a generous amount of freshly cracked black pepper. Mix well and leave to simmer 20 minutes.
Add the coconut milk, and the chicken slices. Mix well and simmer very gently another 10 minutes.
Add the chopped coriander and the remaining garlic, preferably minced. Mix well, adjust seasoning if required and serve.Back to recipes