• Bug Buster Soup

    Bug Buster Soup

    In the wintertime there are nasty infections around so I like to make lots of soups and pack them with extra nutrients to keep strong. I know that when you are down with a dose you feel miserable and sorry for yourself , cooking is often the last think on your mind. However healthy nutrition is vital when you are unwell, fueling your immune system with the right foods will help fight off the bugs you have pick up and kick them to touch.

    This recipe is quite easy to make and it is jam packed with herbs, spices and vegetables to get you strong again.

    Ingredients for Soup:

    • 3/4 medium butternut squash – peeled and diced
    • 2 onions chopped 1 red / 1 white
    • 1 broccoli head and stalk chopped
    • 1 & 1/2 leeks washed and sliced
    • 6 cloves of garlic chopped
    • 3-4 inches of fresh grated ginger  - I keep mine in the freezer and use what I need
    • 3 fresh chopped chill’s
    • 1/2 red pepper
    • 1/2 green pepper
    • 3 tsp turmeric – a great anti-inflammatory spice, I use it in most cooking
    • 2 tsp cumin
    • 2 bay leave (optional)
    • Chicken stock – homemade from an organic chicken

     

    To make chicken stock:

    • Remove the remainder meat and flesh from chicken bones
    • Place bones and carcass into a large saucepan and cover the bones with boiling water
    • Add in 4 chopped cloves of garlic
    • 1 sliced red onion
    • 1 tsp parsley
    • 1 tsp thyme
    • 2 tsp Grated black pepper
    • Bring the stock to the boil and then turn it down to simmer for 45-60 minutes
    • Use a sieve to strain the stock and discard the bones
    • You can let the stock cool and freeze it in ice cube trays or in freezable containers

    Vegetarians can use vegetable stock but using the water from boiled vegetables and adding herbs ans spices

     

    Method for the soup:

    • Chop and prepare all your vegetables and place them into a large pot
    • Add in herbs and spices
    • Add in 3-4 cubes of stock
    • OR if you have freshly made the stock you can use it as your water and stock for the soup
    • Cover the vegetables with water and place is on the hob
    • Bring the soup to the boil, then turn it down to simmer for 45-60 minutes until vegetables are soft
    • Place the mixture into the blender and blend to your desired consistence (I like mine well blended)
    • Leave the soup to cool and store it in the fridge for up to 4 days

     

    Serve up 1-2 bowel per day with a good source protein