Linwoods Health Foods is focusing on fueling our bodies with healthy lunch ideas for wintery months. Linwoods Health Foods have created an Immune Boosting Soup that’s both comforting and nutritious! As the winter months are well and truly underway, this is the perfect dish to fuel your body with the warmth and goodness it needs. Packed with spices such as ginger and turmeric to tingle your tastes buds and is filled with various nutritional ingredients including Linwoods Milled Flaxseed with Bio Cultures & Vitamin D, to provide support to your immune system this winter.
This recipe includes Linwoods Milled Flaxseed with Bio Cultures & Vitamin D. By adding this you’re not only enhancing the flavour but also giving your body the immune support it needs this winter. A 20g serving of Linwoods Milled Flaxseed with Bio Cultures & Vitamin D is a tasty & convenient way to get 100% of your recommended daily intake of vitamin D + 6g of fibre, 4g of omega 3 & 4g of protein (perfect for supporting your immune system as the temperatures drop). This can also be a tasty meal to serve to your friends and family this Christmas season.
Immune Boosting Soup
Preparation Time - 10 minutes
Cooking Time - 30 minutes
Servings - 3 - 4
Ingredients
● 60g raw cashews
● 100ml non dairy milk of choice (we used oat)
● 2 tbsp olive oil
● 1 medium white onion, finely chopped
● 2 tsp minced garlic*
● 2 tsp minced ginger*
● 2 fresh chillies diced*
● 1 extra large sweet potato, peeled and diced
● 3 medium carrots, peeled and sliced
● 1 litre vegetable stock
● 1 tsp turmeric
● 1 tsp salt (or to your own taste)
● 1 tbsp Linwoods Flaxseed, Bio Cultures and Vitamin D
Directions
1. Add the cashews to a small bowl and cover them with milk. Set to one side while you make the soup.
2. Add the oil to a large deep pot and place it over a medium heat. Once hot, add the onion and cook for five minutes.
3. Add the ginger and chilli and cook for 5 minutes more.
4. Add the sweet potato, carrot, vegetable stock, and turmeric. Bring to the boil, cover and simmer for 20 - 25 minutes; until the vegetables are all fork tender.
5. After the cashews have had 30 minutes of soaking time, add them and the soaking liquid to a small blender and blend until smooth. Season with salt to taste.
6. Add the soup in two batches to your blender and blend until smooth. Season to taste and serve topped with Linwoods Flaxseed and some cashew cream for swirling.
*You can use frozen or jarred varieties to save time chopping and if you don’t want to buy too many fresh ingredients.
Slán go fóill.