Immunity Soup

This nourishing blend comes with a veritable army of fighters to take down those nasty winter bugs.

Serves 4

2 tsp coconut oil for frying 1 white onion, diced

4 cloves garlic, crushed 1 thumb-sized knob of ginger,

peeled and finely chopped 2cm knob of turmeric

root, chopped generous handful of fresh coriander, stalks included, chopped 1 lemongrass stalk, outer

removed and sliced finely 1¼ cups potato (or kumara)

peeled and cubed 3 cups carrot, not peeled if

organic, chopped

4 cups vegetable stock or bouillon (I use Rapunzel brand) 300ml Ceres Organic

Coconut Milk juice of 1 lime

To garnish

2 tbsp coconut yoghurt sprigs coriander cracked black pepper pumpkin seeds

Fry off the onion in the coconut oil over a medium heat until soft and translucent. Add the garlic, ginger and turmeric and cook for a further 2 minutes.

Add the coriander, lemongrass, potato and carrot, followed by the stock or bouillon and stir together. Bring to the boil, then reduce to a simmer for around 20 minutes, or until the carrot is soft.

Add in the coconut milk and lime juice, stir through, then transfer to a blender and whiz until smooth. Garnish and serve.