SOUPING IS THE NEW JUICING

There is quite possibly nothing more satisfying and comforting in the winter than a delicious, wholesome soup. Soup has always been a key player on my winter team, but this year it is going to grab the spotlight.

No more waiting on the sidelines until illness strikes — oh no, soup is trendy, and this trend is one I actually like.

You can be organised with soup — make a stock that lasts a week, which will be ready and waiting for you when you get home. Unlike juicing, which eliminates the fibrous pulp from the veggies, soup is fibre-full. This means you’ll feel fuller for longer, and a lot more satisfied. Soups are a great way to maximise your veggie and, nutrient intake. Try to stick with blended veggie or broth bases.

If you have a slow cooker, winter is the time to get up close and personal with it. I use mine for everything from slow-cooked stocks, to soups and stews. This is a delicious slow-cooked stock: Ingredients 3 carrots, peeled and chopped 2 sweet potatoes, peeled and chopped 1 onion, peeled and chopped 3 cloves garlic, peeled and chopped 2 sticks celery, chopped Twig of thyme, rosemary, bay leaf (or herbs of your choice)

2 tablespoons of organic miso (healthfood stores or Dublin co-op) Method 1 put the chopped carrots, sweet potatoes, onion, garlic and celery in the slow cooker and just them cover with filtered water. Add the herbs and the organic miso. 2 Leave the slow cooker on low for a minimum of 12 hours; 24 hours is better. 3 Drain the vegetables and herbs from the stock and discard them. Use the stock as desired, either alone or as a base for other soups.

AVOCADO SOUP

Blend the flesh of an avocado with the stock, above, for a creamy, delicious soup. It’s quick, easy and incredibly tasty and nutritious.

CARROT SOUP

This soup is a cold-busting, antiinflammatory soup because it contains turmeric, which is Mother Nature’s paracetamol. There’s some spicy ginger in there, too. Ginger is also a key winter teammate, acting as a strong antiinflammatory support and helping to fight seasonal colds and flu. Serves four.

Ingredients

1 tablespoon coconut oil

½ onion, diced 6 carrots, peeled and chopped 1 teaspoon turmeric 2 tablespoons ginger, sliced 4 cups of broth 2 cloves garlic 1 cup coconut milk Pink Himalayan salt and freshly ground black pepper, to taste Method 1 Warm the pot and add the coconut oil and then the diced onion. 2 Add the chopped carrots, the turmeric and the sliced ginger. A couple of minutes later, add the broth. 3 Allow it to simmer on a low heat until the carrots are tender (approx 20 minutes), then add the garlic cloves and the coconut milk and blend in the blender for a delicious, creamy soup.

WINTER WARMER DRINK

I love this drink. If you ever visit my home with a hint of a sniffle, this will greet you with a warm cuddle. It’s also a great elixir on a cold winter’s morning!!

Turmeric is a powerful antioxidant that fights free radicals. We need as many antioxidants as we can get, because of everyday toxins and pollutants.

Turmeric also has antiseptic and anti-inflammatory effects, and adding cinnamon, which also has antiinflammatory properties, can help to regulate your blood-sugar levels.

I love manuka honey — if my little boy James has a sore throat, I always give him a spoonful, which he loves! So curl up on the sofa and sip on this comforting winter warmer.

Ingredients

½ tsp of turmeric and cinnamon 1 tbsp of Manuka honey

½ lemon, squeezed into cup

Method

Simply add hot water, stir and enjoy!