IMMUNE BOOSTING WILD MUSHROOM AND GARLIC SOUP

Soup is surely one of the best things about Autumn/winter? Nothing warms you up like a bowl of soup.

This one will ward off any winter bugs!

You’ve probably heard it before but good and flavourful stock is the basis of a good soup.

I’d recommend fresh chicken stock here, or a good vegetable stock if you don’t eat meat.

Serves 2.

2 cups chopped mushrooms

½ cup dried mixed mushrooms

2 cloves of garlic (peeled and finely chopped) & a thumbnail amount of fresh ginger (peeled)

1 large carrot & 1 stick of celery, both chopped up.

2 cups of chicken (or vegetable stock)

½ tablespoon olive oil

1 tablespoon white wine.

½ tablespoon soy sauce

Dessert spoon of crème fraiche or coconut yoghurt and a few chopped walnuts to serve.

1. Put the dried mushrooms into a mug and pour enough of the hot stock over the top to cover the mushrooms. Leave to soak.
2. Place the fresh mushrooms, garlic, chopped celery and ginger into a frying pan with the olive oil and 1 tablespoon white wine. Fry over a medium heat until the celery and mushrooms have softened and are starting to brown. If the pan becomes too dry add a little of the stock.
3. Place the rest of the stock in a saucepan over a medium heat. Then add the chopped carrot and simmer until it softens. Once the carrot is cooked, add the soaked, dried mushrooms (and their liquid).
4. Add the cooked mushrooms, ginger, celery and garlic to the saucepan. Simmer over a low heat for 5 mins. Add the soy sauce and season to taste.
5. Transfer the soup to a blender, blitz. If you need more liquid add some more stock, or some milk if you want a creamier taste.
6. Divide between 2 bowls and swirl in some crème fraiche or coconut yogurt. Top with chopped walnuts.

WINTER WARMER SOUP

Next up is a fully loaded soup. Packed with protein, fibre, vegetables and a spicy kick to warm you up from within. If seafood isn’t your thing, you can just replace with cooked chicken or cooked red lentils work well for a vegan twist.

SERVES 2

300ml chicken or vegetable stock (fresh is better, a cube is fine!)

150g coconut yogurt (coconut collaborative or CoYo are good)

Handful fresh coriander

80g green beans, topped and tailed.

150g cooked prawns, (I used tiger prawns)

Curry powder or paste to taste (curry powders/ pastes really vary in strength and spiciness, so start small and you can keep adding gradually until you get it just right).

8 cherry tomatoes, or baby plum tomatoes (or 3 regular)

60g brown rice noodles.

Handful of fresh, chopped coriander

1. Place the stock, tomatoes and coconut yogurt into a blender and blitz.
2. Pour the “soup” into a saucepan and add salt, pepper and curry powder to taste. Add the chopped green beans into the soup & Simmer over a medium heat for a few minutes until the soup has thickened a bit and the beans have softened.
3. I prefer to cook the noodles separately, so you can drain them and remove any excess starch. Cook the noodles according to instructions, then once cooked, drain them and add to the soup. Season to taste.
4. Add the prawns to the soup and simmer for a minute just to warm them through.
5. Divide between two bowls and sprinkle with chopped coriander (not shown in picture).

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