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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
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
- 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.
- 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.
- 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.
- Stir through the spinach along with the juice of 1/2 lemon before turning off the heat.
- Season to taste before serving.
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
share
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
- 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.
- 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.
- 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.
- Stir through the spinach along with the juice of 1/2 lemon before turning off the heat.
- Season to taste before serving.