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Immunity Boosting Soups

Did you know that over 70% of the cells which make up your immune system are located in the gut? It’s exactly for this reason that maintaining a healthy digestive system is important - it keeps all of your immune cells happy and working to the best of their ability.

We often hear of ‘immunity boosting foods’, but the truth is that there isn’t one single food which can improve your immunity. Eating a wide range of plant-based foods is a great way to start supporting your gut and immune system though, as the varied supply of vitamins and minerals from these foods promote gut health. 

Enter our super easy soup recipes for two - they contain plenty of veggies, can be whipped up in half an hour or less and have fewer than 200 calories a serving.

Ginger & lemongrass root veg soup
Ingredients
1 medium white onion, diced
1 tbsp olive oil
1 carrot, chopped
½ butternut squash, chopped
40g red lentils
3cm chunk of ginger, chopped
½ tsp ground turmeric
½ tsp ground cumin
1 garlic clove, crushed
1 lemongrass stick, snapped in two
½ red chili, diced
400ml vegetable stock
Pinch of cracked black pepper 
Method
Add the diced onion and oil to a saucepan, frying on a low heat for 3 mins until softened. Next, add the rest of the ingredients and cover with vegetable stock. Leave to simmer for around 15 mins until the squash and lentils are soft. Remove the lemongrass stick, then blend until smooth.

Roasted red pepper & butter bean soup
Ingredients
3 red peppers, cut in half and stems removed
1 onion, diced
150g cherry tomatoes
1 tsp smoked paprika
2 garlic cloves, minced
½ tin butter beans, drained
400ml vegetable stock
Method
Roast the red peppers in the oven for 20 mins at 200 degrees. Whilst they are cooking, add the onion and cherry tomatoes into a pan with the oil. Fry at a low heat for 3 mins then add the garlic, butter beans and stock. Once the peppers are out of the oven add to the soup before blending. Season with salt and pepper to your taste.

Super greens soup
Ingredients
1 courgette, sliced
200g peas
½ head broccoli
400ml vegetable stock
1 handful spinach
1 handful kale
3 mint stems, leaves removed
Pinch of crushed chilli
Lemon zest
Watercress
Method
Add the courgette, peas and broccoli to a pan with the stock and boil for 4 mins until everything has cooked. Remove from the heat, add in the spinach, kale, mint and chilli (if you like heat), then blend until smooth. Serve with a little lemon zest, watercress and plenty of cracked black pepper.

Stay happy, stay healthy and stay in touch....

Jane and the team xxxxx


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