I've recently tried this healthy, warming soup which is bursting with antioxidants and health-promoting properties. It's perfect to help reduce the severity of viral illnesses or to prevent them in the first place. Garlic, ginger, onion and chilli are known for their anti-viral and anti-bacterial properties. Don't take my word for it this recipe belongs to a doctor. Try it, it's delicious!
3 tsp butter or coconut oil
4 garlic cloves, roughly chopped
1 onion, roughly chopped
5cm piece of root ginger, peeled and grated
1 star anise
1 tsp turmeric
3 green cardamom pods, bruised gently in a pestle and mortar
4 bone-in chicken thighs, skin removed (optional)
300g sweet potato or butternut squash cut into 4cm cubes
1 litre vegetable stock
2 tsp dried chilli flakes
50g spring greens, finely chopped
50g red cabbage, finely chopped
sea salt and freshly ground black pepper
Melt the butter/coconut oil in a large saucepan over a medium heat, add the garlic, onion, ginger, star anise, turmeric, cloves and cardamom pods and saute for about 1 minute, then add the chicken (if using), sweet potato or squash and cook for 3-4 minutes until browned.
Pour in the stock, season with salt and pepper, add the chilli flakes and simmer for at least 20 minutes, until the chicken is cooked through and the vegetables are soft. Remove from the heat. Cook for longer if you wish, I did.
Add the spring greens and red cabbage to the pan, stir and cover the pan for 2 minutes to let them lightly cook, then serve.
+ add the fragrant chicken to rice dishes or simply remove the meat from the bone, put it in a bowl and pour over the broth to make a hearty soup.
+ Remove the chicken bones and blend the mixture with a stick blender to create a smoother soup. This is the version I did!