When did it get so cold? I am trying to fight off a cold which has lingered for the past few days and also has irritated my gut (I need to revisit my last post on gut health I think). So I’ve created this anti inflammatory soup in an attempt to give things a boost. It’s immune system boosting  thanks to the garlic and also the beetroot, which helps with red blood cells. While the turmeric and ginger make it extra anti-inflammatory. Throw in some good fats in the form of coconut cream and the results are delicious.

The Ingredients

5 carrots

1 raw beetroot (not the cooked kind if you can help it)

2 sticks of celery

1 sweet potato

1 tbsp. of turmeric

1 thumb sized piece of ginger, grated or chopped finely.

1 garlic clove chopped.

1 tablespoon of vegan bouillon powder (or a powdered stock cube that has no MSG, Gluten or dairy)

1 tablespoon

1 tablespoon of coconut cream or a dairy-free alternative (use fat free dairy free yoghurt for syn free)

Steps

1. Wash and chop all the vegetables and place in boiling water. Then add the ginger, garlic, turmeric and bouillon powder.
2. Once boiled, cover and simmer on a low heat and cook for 25 minutes.
3. Once vegetables are soft, allow to cool for ten minutes.
4. Add ingredients to your blender (I used my trusty nutribullet), alongside coconut cream/dairy free milk alternative to add creaminess (note coconut cream will make it extra creamy, milk alternatives will make it slightly thinner) and blend for 30 seconds.
5. For an extra health kick sprinkle with protein Powder (I used my That’s Protein pumpkin/chia seed powder but you could also use flaxseed powder.)
6. Serve with seed crackers or a hearty dose of gluten free bread!

 

I hope you enjoyed this recipe and if you have any more soup recipes (they’re my addiction lately!) then share them below; I’d love some more to try!