Nutrition and dietary advice in Tunbridge Wells and throughout Kent and East Sussex
This immune-boosting soup is rich in vitamin E and beta carotene and anti-inflammatory onion, garlic and ginger…all key nutrients for good health. The coconut milk gives a rich, creamy flavour and is high in medium chain triglycerides, a special type of saturated fat that is used by the body to give you energy. The soup is thought to help fight infection so is great to keep your immune system working well, especially through the winter, and when you are ill.
1 tbsp coconut oil or medium (not extra virgin) olive oil
1 red onion, roughly chopped
2 cloves of garlic, crushed
2 large carrots, chopped
2 large sweet potatoes, not peeled, chopped to the same size as the carrot to ensure even cooking
2 heaped tsp grated fresh root ginger (peel by scraping off the skin with the back of a teaspoon)
1/2 tsp turmeric
4 tsp Marigold Reduced Salt Vegetable Bouillon powder
Enough boiling water to just cover
1 red pepper, diced
150ml (5 fl.oz) coconut milk
1. Heat the oil in a large saucepan and gently sauté the onion and garlic for a few minutes until they start to soften but do not turn brown.
2. Add the carrot, sweet potato, ginger, turmeric and bouillon powder. Just cover with boiling water, bring to the boil, cover and simmer for around 15 minutes or until the vegetables are soft.
3. Add the pepper and coconut milk then blend until smooth and thick.