This is a hearty vegetable soup that is also great for warming you up on a cold day. Be sure to pack the soup with lots of virus fighting vegetables, onions, herbs and spices. Serves 4.
1 large onion, sliced
1 clove garlic, minced
1 litre vegetable stock
1½lbs of cubed mixed vegetables (carrots, peas, suede, potatoes, pumpkin, green beans etc.)
½ tablespoon of mixed dried herbs (thyme, parsley, coriander etc.) or 1 tablespoon if using fresh herbs
1 tablespoon extra virgin coconut oil
In a large sauce pan, heat up the oil and add the onion, garlic and vegetables and leave to sweat for 10 min. Add the vegetable stock and bring to the boil, then simmer until vegetables are cooked through.
Turn of the heat, add the herbs and season to taste.
For a blended soup, liquidise until smooth or for a thick chunky soup, liquidise half of the soup and return to the saucepan.
Ladle into a deep serving bowl, top with mung bean or alfalfa sprouts and serve with sprouted rye or sprouted wheat bread or flax crackers.
Comforting and satisfying!