Saturday, May 17, 2014

15 mins Immune Boosting soup

The husband came home from work feeling under the weather. It appears to be viral, considering the symptoms came on quickly. His head feels woozy, congestion builds up quickly and I know just the thing to whip up for tonight's dinner.

Soupy stuff is great when you are under the weather and your digestive system starts slowing. Plus it hydrates the body when your body has to work harder to get you better. Loaded with crucial vitamins and anti oxidants, think of this soup as your imported soldiers to help your immune fight whatever it is fighting.

Cauliflower (decongestant, thins mucus)
Red capsicum (decongestant, thins mucus)
Purple carrot (high in beta carotene, anti oxidants)
Celery (decongestant, thins mucus)
English parsley

1. As with most phytonutrients, I like to use as little heat as possible. In this case, I chop up the ingredients, fill with just enough water and chicken stock to cover and blend using a hand blender. You can easily blitz up in a food processor beforing transfering to a pot.
2. Bring to boil. I boiled for 10 mins. You can probably get away with less if your chicken stock is flavourful enough. The longer you boil, the sweeter the soup is from all the vegetable. But the heat kills the nutrition.

That's it. Easy peasy dish which takes them 15 mins to make. I will be serving with brown rice as a soupy rice main course, and grilled salmon as a protein.

I keep aside some portions for the baby. I don't fill up the jars (meant for freezing) so I can add carbohydrates and protein in later. This allows me to vary the menu for the baby easily.

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