We all know that a good, hearty soup, bursting with veg and pulses makes a perfect winter warmer. Plus there’s the added bonus that all those highly-nutritious vegetables are so good for your health.
Tradition has it that chicken noodle soup’s the ultimate tonic for the immune system, but what if you’re a vegetarian or fancy a meat-free option?
You can make still make your own version using your favourite veg and just delete the meat.
Or, try this Vegetarian Society Cookery School’s delicious take on the classic feel-good broth, using ingredients scientifically tested and found to be effective in reducing inflammation associated with having a cold.
1 large onion, finely chopped
3 sticks celery, finely copped
1 small bunch fresh parsley, stalks finely chopped, leaves kept whole
1 medium carrot, peeled and cut into matchstick size pieces
½ small parsnip, peeled and cut into matchstick size pieces
⅙ small swede, peeled and cut into matchstick size pieces
⅓ small sweet potato, peeled and cut into matchstick size pieces
2 large fresh tomatoes, peeled, deseeded and chopped or 150ml tomato juice
2 medium cloves garlic, finely chopped
30g chicken-style Quorn pieces (or firm tofu), cut into small cubes
2 bay leaves, dried
1 tsp thyme or mixed herbs, dried
Plenty of freshly ground black pepper
25g spaghetti, dried
Salt to taste
Put the onion, celery, parsley stalks, carrot, parsnip, swede, sweet potato, tomatoes or juice, garlic, tofu or Quorn into a large saucepan and cover with 1.75 litres (3 pints) of cold water.
Add the bay leaves, thyme or mixed herbs and season generously with black pepper.
Bring the pan to the boil and simmer on a low heat for 20 minutes.
Break the spaghetti into 5cm lengths and add to the soup, cook until tender.
Season to taste with salt.
Garnish with parsley leaves and serve.
By Lorraine Gibson