Immunity Soup

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

Recipes, styling and photography Sarah Tanner

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.

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