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Serves
US | Metric
Ingredients
  • 1 red onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 1 red chilli finely chopped (I like mine spicy so left seeds in)
  • 1 thumb size pice of ginger (very finely chopped)
  • 2 tsps smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tbsp oil
  • 700 ml veg stock
  • 180 g dried red lentils
  • 400 g tin of chickpeas (drained and rinsed)
  • 2 tsps honey
  • 1 handful of spinach
  • ½ lemon (juice only)
  • salt and pepper
Immunity boosting soup Immunity boosting soup

Immunity boosting soup

Looking after our immune system on a daily basis is essential for optimal health. This soup is full of flavour and comes with a whole host of health benefits.

Prep 5 minutes
Total 20 minutes
  1. Heat a large pan on a medium-low heat. Once hot, add the oil followed the the red onion, garlic, red chilli, ginger and a pinch of salt. Sauté for 5 minutes or until softened.
  2. Next add the smoked paprika, cumin, ground coriander and turmeric. stir continuously for 1 minute. Add a splash of water and continue to stir for a further minute.
  3. Add the 700 ml vegetable stock followed by the chickpeas, red lentils, honey and a good pinch of salt and pepper. Stir well before bringing to the bubble. Once bubbling, reduce the heat and allow to simmer for 10 minutes.
  4. Stir through the spinach along with the juice of 1/2 lemon before turning off the heat.
  5. Season to taste before serving.
Immunity boosting soup Immunity boosting soup

Immunity boosting soup

Looking after our immune system on a daily basis is essential for optimal health. This soup is full of flavour and comes with a whole host of health benefits.

favorite
print
like
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 red onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 1 red chilli finely chopped (I like mine spicy so left seeds in)
  • 1 thumb size pice of ginger (very finely chopped)
  • 2 tsps smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tbsp oil
  • 700 ml veg stock
  • 180 g dried red lentils
  • 400 g tin of chickpeas (drained and rinsed)
  • 2 tsps honey
  • 1 handful of spinach
  • ½ lemon (juice only)
  • salt and pepper

  1. Heat a large pan on a medium-low heat. Once hot, add the oil followed the the red onion, garlic, red chilli, ginger and a pinch of salt. Sauté for 5 minutes or until softened.
  2. Next add the smoked paprika, cumin, ground coriander and turmeric. stir continuously for 1 minute. Add a splash of water and continue to stir for a further minute.
  3. Add the 700 ml vegetable stock followed by the chickpeas, red lentils, honey and a good pinch of salt and pepper. Stir well before bringing to the bubble. Once bubbling, reduce the heat and allow to simmer for 10 minutes.
  4. Stir through the spinach along with the juice of 1/2 lemon before turning off the heat.
  5. Season to taste before serving.