Clodagh’s Immune Boosting Soup
- Meredy Birdi
- 5 days ago
- 2 min read
A nourishing, immune-bolstering bowl
Immune 'boosting' is a term often used in recipes. In practice, food doesn’t boost the immune system in a literal sense, but it can certainly help bolster it as part of a nourishing way of eating.
I love the sound of this root vegetable soup from Clodagh McKenna. It’s simple to make and has that kind of straightforward comfort that works well when you want something nourishing. On its own it’s low in protein, so if you’re having it as a meal, I recommend adding a little extra protein to help support your needs.
Protein additions
Here are a few simple protein additions you can stir in or add on top:
a spoonful of silken tofu
a tablespoon of chickpeas, beans, or lentils
a handful of edamame beans
a poached or hard-boiled egg
a sprinkle of crumbled feta
a spoonful of Greek yoghurt
a sprinkle of pumpkin seeds or ground flaxseed
Clodagh’s immune-boosting root vegetable soup
Serves: 4
Ingredients
2 tbsp olive oil
2 onions, diced
4 cloves garlic, crushed
3 inches of fresh ginger, grated
2 celery stalks, sliced
3 carrots, diced
½ tsp fennel seeds
1 tsp dried chilli flakes
1 large sweet potato, diced
2 parsnips, diced
1 litre vegetable stock
1 can cherry tomatoes
Sea salt and freshly ground black pepper
2 tbsp flat leaf parsley, chopped
1 lemon
Method
1. In a large pot, heat the oil over medium heat, add the onions, and sauté until translucent, about 5 minutes. Then stir in the garlic, ginger, celery, carrots, fennel seeds, and chilli flakes along with a pinch of salt. Cook until the vegetables are tender, about another 10 minutes.
2. Add the sweet potato, parsnips, and tinned cherry tomatoes, and stock. Stir until well combined and bring to a boil. Then reduce the heat and simmer until the sweet potato and parsnips are tender, about 20 to 25 minutes.
3. Season with sea salt and freshly ground black pepper to taste and finish with chopped fresh parsley, lemon zest, and a squeeze of lemon juice.
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