Immune-boosting Super Soup Recipe

Try this tasty soup by celebrity chef Lorraine Pascale, which is full of immune-boosting ingredients

Serves

4-6

Ingredients

1 tbsp sunflower oil
1 onion, finely sliced
400g Jerusalem artichokes, peeled and finely diced
3-4 garlic cloves, crushed
1cm piece of fresh ginger, peeled and finely grated
1.1 litres vegetable stock
100g shitake mushrooms, sliced
100g oyster mushrooms, sliced
1 red chilli, thinly sliced into rings (optional)
1½ tsp turmeric powder
Juice of ½ lime
Leaves from ½ bunch of fresh coriander
Sea salt and a good amount of freshly ground black pepper

Method

1. Heat the oil in a large pan over a low–medium heat and sauté the onion and Jerusalem artichokes for 8-10 minutes, stirring occasionally, until beginning to soften and turn golden.

2. Add the garlic and ginger and continue to cook for another minute. Add the stock, mushrooms, chilli, if using, and turmeric. Bring to the boil and then reduce the heat to a simmer for about 12-15 minutes until the Jerusalem artichokes are completely tender.

3. Stir in the lime juice and season to taste with salt and pepper.

4. Either leave the soup as it is or blend until smooth in a liquidiser or with a stick blender. Finish by stirring the coriander leaves through and serve.

Recipe extracted from Eating Well Made Easy by Lorraine Pascale, available now in hardback (HarperCollins). Photography by Myles New. See Lorraine cooking live at the Winter Kitchen, BBC Good Food Show Winter, NEC Birmingham 26-29 November 2015.

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