Put down that BBQ sausage, soup season is here! As we notice nature morphing into the autumn season with the changing leaves and that nip in the air, we rub our hands with glee. Who doesn’t love soup? Homely, warm, and nourishing. Making it, eating it, and popping it into a Thermos to take to work – it’s a great way to stay healthy through the winter months. You can even freeze soups, so you aren’t stuck eating the same thing all week!
Soups are like warm hugs when we are feeling stressed or in need of a nutritious boost. As the colder temperatures take hold, their nourishing ingredients are great for helping us reset our systems and give us a boost from the inside out.
Check out these two autumn warmers, perfect immune boosters to pop in your bag and tuck into at lunchtime – you’ll be passing on these recipes to work colleagues and friends so they too can take advantage of a warming lunchtime health kick.
Immune Booster Beetroot Soup
600g beetroot, grated or diced
3 clove garlic, chopped
1 onion, chopped
3 tbsp olive oil
500ml beef stock (or veg)
Warm olive oil in large saucepan and sweat the onions and garlic. Stir in chopped beetroot. Stir in stock and season if you wish. Bring to the boil, cover, and simmer for 30 mins.Remove from heat and allow to cool slightly. Blitz in a food processor till smooth.
‘Kick out the cold’ Curried Parsnip Soup
4 parsnips, peeled and chopped
2 tbsp olive oil
1 onion, chopped
2 garlic, chopped
2 tsp curry powder(mild/medium)
750ml veg stock
50ml dairy-free cream
Warm the olive oil in a large saucepan and sweat the onions and garlic for 5 mins and add the curry powder and fry for 1 min. Add the parsnips and stock, and boil for 15-20 mins until soft, then add the cream and blitz.