Immune-Boost Soup

Immune-Boost Soup

Broccoli and garlic are a powerful combination, providing plenty of vitamins A and C, which boost immune function, sulphurophanes that aid in cancer prevention, and allicin, a compound in garlic that has antibacterial properties shown to be effective against colds and stomach viruses. Coriander has anti-inflammatory and anti-microbial activity.

Ingredients

1 tbsp olive oil

1 clove garlic peeled and coarsely chopped

1⁄2 small onion peeled and diced

1 small carrot cut into rounds

1⁄2 tsp paprika preferably smoked

1⁄2 tsp ground coriander

1 small head broccoli (about 250g florets)

pinch of salt

freshly ground pepper to taste

Method

1. In a medium pan, heat the oil on medium. Fry the garlic, onion, carrot and spices for 3-5 minutes until soft.

2. Trim and coarsely chop the broccoli, add to the pan along with a litre of water and simmer, covered, on low, for 15 minutes (until broccoli is soft).

3.Uncover and cool for 5-10 minutes before blending. Place in a blender (reserve a few florets for decoration, if you wish) and purée until creamy, taking care to hold the lid on firmly. Season with salt and pepper and reheat as necessary.

SERVE with wheat-free bread drizzled with olive oil, or with a good salad, MAKES 4 SERVINGS

STORE leftovers in an airtight container in the fridge for up to three days or freeze immediately for up to three months.

Courtesy: YOU Magazine, 31 January 2010

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