Immune boosting chicken soup
Serves 4
Ingredients
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3 tablespoons extra virgin olive oil
1 diced onion
2 carrots chopped
2 celery sticks chopped
4 cloves of garlic
2 cups of bok choy
2 tablespoons of fresh ginger peeled and chopped
6 cups of chicken stock
1 1/2 teaspoons curry powder
500 grams cooked and shredded chicken (you can cheat and use a rotisserie chicken)
Method
Heat the oil in pot. Add the inion, carrots, celery and ginger and cook until the onion is translucent.
Add the curry powder, chicken stock and chicken. Combine. Bring to the boil, then simmer. Add the bok choy. Cook for around 15 - 20 minutes.
Garnish with fresh herbs of choice, I like parsley or coriander for this. Spring onions would work well to.
Immunity-boosting smoothie
1 tablespoon fresh ginger
1 tablespoon Greek yoghurt
1 cup spinach, chopped
1 kiwifruit, chopped
1/3 cup pineapple, chopped
1/4 cup blueberries
1 teaspoon raw honey
1/2 cup water
4 ice cubes
Add to a blender. Blitz and enjoy.
Carrot and Ginger Soup
Serves 4
Ingredients
2 tablespoons of olive oil
1 onion
2 cups of carrots (around 2 large or 4 small) chopped
4 celery stalks
4 cloves of garlic
1 litre of chicken stock
1 cup of water
Dash of milk
2 tablespoons of fresh ginger grated
Chopped coriander to garnish and pepitas
Method
In a pot add the oil, onion, ginger, garlic, carrots and celery and cook for 10 minutes or until the vegetables are tender. Add the stock, dash of milk and water and simmer for 40 minutes. Blend with a hand held blender.
Serve with coriander and pepitas.
Turmeric Fish
Ingredients
Serves 4
2 lemongrass stalks chopped
2 tablespoons of fresh chopped ginger
2 cayenne chillies with seeds removed (keep some for serving
2 chopped spring onions
4 cloves of garlic
1 tablespoon of turmeric
2 tablespoons of extra virgin olive oil
2 cups of vegetables stock
1 can of coconut cream
1/4 cup of fish sauce
1 tablespoon of maple syrup
400 grams of a white fillet of fish cut into bite sized pieces
200 grams of beans trimmed and cut in 1/2
3/4 cup of cherry tomatoes cut in 1/2
Serving (optional)
Coriander or Thai basil leaves
Fresh limes
Cooked vermicelli (200 grams)
Method
Mix the lemongrass, chilli, ginger, spring onions, oil and garlic together in a food processor.
Open the coconut cream can and skim off the cream top layer only and add to a saucepan, heat and stir for a few minutes and then add the turmeric and the paste created at the start. Add the rest of the coconut milk, fish sauce, stock, maple syrup and water. Bring to the boil then simmer for 10 minutes to marry all the flavours together. Add beans, cook for a few minutes. Next add the fish and cook for around 4 minutes and in the last 2 minutes add the tomatoes.
Serve with chopped chilli, coriander or Thai basil and noodles if you wanted the carbohydrate and lime wedges.