Immune Boosting Root Vegetable Soup

Serves 4

INGREDIENTS:

2 tbsp olive oil

2 onions, diced

4 cloves garlic, crushed

3 inches of fresh ginger, grated

2 celery stalks, sliced

3 carrots, diced

½ tsp fennel seeds

1 tsp dried chilli flakes

1 large sweet potato, diced

2 parsnips, diced

1 litre vegetable stock

1 can cherry tomatoes

Sea salt and freshly ground black pepper

2 tbsp flat leaf parsley, chopped

1 lemon

METHOD:

1. In a large pot, heat the oil over medium heat, add the onions, and sauté until translucent, about 5 minutes. Then stir in the garlic, ginger, celery, carrots, fennel seeds, and chilli flakes along with a pinch of salt. Cook until the vegetables are tender, about another 10 minutes

2. Add the sweet potato, parsnips, and tinned cherry tomatoes, and stock. Stir until well combined and bring to a boil. Then reduce the heat and simmer until the sweet potato and parsnips are tender, about 20 to 25 minutes

3. Season with sea salt and freshly ground black pepper to taste and finish with chopped fresh parsley, lemon zest, and a squeeze of lemon juice

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