At this time of year it can be a challenge to stay healthy. When I am feeling run down this is my go to immune boosting soup. This is one of Teresa Cutters amazing recipes and what I love most about her is she always gives you the science behind the recipe explaining how the nutrients we consume benefit our bodies. She is both a world class chef and a nutritionist. I love finding new recipes on her website The Healthy Chef and I use the app after being tempted by her raw passion fruit lemon cheesecake. The best thing about this recipe is how fast and easy it is. After a long day of feeling run down the last thing I want to do is spend a lot of time cooking.
Garlic, turmeric and ginger are potent detoxifying and antiviral herbs to help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter cold.
time it takes: 10 minutes
- 10 cloves garlic, smashed (approx 1 whole bulb)
- 2 tablespoon finely grated ginger
- 1 tablespoon fresh grated turmeric (see notes)
- 1 litre (35 1/4 fl oz) chicken or vegetable stock
- 1 litre (35 1/4 fl oz) water
- 500 g (17 1/2 oz) organic chicken breast, cut into chunks (see notes)
- 2 bunches coriander, chopped
- ¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
- 3 tablespoons coconut aminos
Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
Simmer for 5 – 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.
Add mirin, tamari and coriander just before serving.
Serve in large bowls and sip slowly. Enjoy.
Vegetarians can use vegetable stock in place of chicken stock and use my lane kluski or organic silken tofu in place of the chicken to boost protein.
For lane kluski (polish for egg noodles) beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.
Fresh turmeric is available from your local grocer. if using dry then only use 1/4 teaspoon but fresh is best for it’s anti-viral properties.
Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.
When winter is slowing you down a diet of fresh whole foods is always a great way to get back on track. Check out more recipes by Teresa Cutter at her website www.thehealthychef.com.