Flu Fighter Soup

Something to help you through the Winter.

If Breastfeeding: from my Personal experience – Be aware that some babies may not appreciate the onion and chilli in this soup – everyone/every baby is different, so I am not saying that your baby will be affected at all, but thought I would mention it. When my little girl was 3 weeks old, I ate too many onions one day (in a soup at lunch, and then later in some onion gravy) and she then refused to feed from me for at least 12 hours….some people say it’s rubbish that certain foods pass through to breast milk, but I know I could smell onion in my milk for at least 24 hours – eek! so she could certainly taste it 🙁

This soup is really tasty and certainly makes you feel better.

THE FAMOUS FLU FIGHTER – by the Medicinal Chef/Dale Pinnock

Serves 4
1 red onion, finely chopped
1 green chilli, finely chopped
4 garlic cloves, finely chopped
5cm piece fresh root ginger, finely chopped
2 tablespoons olive oil
2 medium sweet potatoes, diced, skins left on
1 punnet shiitake mushrooms, sliced
2 handfuls goji berries (optional)
vegetable stock, to cover
salt and black pepper
Put the onion, chilli, garlic and ginger in a large saucepan with the olive oil. Cook over a medium-high heat for about 5 minutes, until the onion softens.
Add the sweet potatoes and mushrooms to the pan along with the goji berries. Stir well, then add enough vegetable stock to cover all the ingredients. Simmer well for 10–15 minutes, until the potato is soft.
Season with salt and pepper. Carefully add the soup to a jug blender in batches, and blend into a smooth, vivid orange, spicy soup, or leave chunky if you prefer.



Left ‘Chunky’ and with some added Curly Kale!


Smooth with a swirl of double cream





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