Mike and I have been down with bad coughs and colds on and off for the last 4 weeks. We’ve both had a couple of COVID tests which came back negative. For both of us it is a combination of our immune systems being compromised by stress and in addition my six months of training for my recently completed Marathon.
Although it is nearing the end of Spring for us here in Australia and Queensland usually has mild winters, the weather has been quite cool so a healthy slow cooked vegetable soup was just the thing to nourish our bodies and bring comfort. The recipe also fits with My October Overhaul of eating healthier, as well as decluttering my life of what drains my joy and energy.
I’m a Rustic Cook which means you won’t see precisely diced vegetables but I can tell you this soup was delicious and made enough for 4 generous serves. You could also add some crusty bread to make it a delicious lunch or dinner.
The recipe is simple and I also added some spices for their health benefits as well as their flavour such as:
Tumeric – which is good for reducing inflammation, balancing cholesterol, promotes good heart health and is good for the joints. There are many other benefits which you can read about HERE. I also love the colour which certainly brightens up any dish.
Chilli – like your flavours spicy?? I know my husband does. Chilli can improve disgestion and metabolic rate, fights fungal infections, colds and flu because it contains Vitamins A & C which maintain the respiratory system and helps build the immune system. Need more benefits? Just click HERE
Ginger – high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. aids chronic indigestion, is good for heart health and may help with osteoarthritis. It is also good for nausea. Read about more benefits HERE
Slow Cooked Vegetable Soup with Tumeric, Garlic, Chilli and Ginger.
Ingredients: (you can use whatever vegetables you have on hand)
1 large onion
2 spring onions
2 sticks celery
1 tin diced tomatoes
1/2 cup red lentils
1 cup small pasta such as macaroni, or shells
1 tin of cannellini beans
1 teaspoon each tumeric, garlic, chilli and ginger – or according to your taste
2 cups of water or enough cover vegetables
Dice vegetables, I like mine chunky but you can finely dice them if you wish.
Add to slow cooker or heavy based pot if using the stove
Add lentils and spices
Add tinned tomatoes
Cover with water
Turn slow cook to LOW and cook for 5-6 hours until vegetables are soft but not soggy. About 1 – 1.5 hours before completion add the pasta. I added mine a little too early so it was softer than the usual ‘al dente’ that I make.
If using the stove top. Bring to boil and then simmer gently until vegetables are soft but not soggy.
Note: Overcooking vegetables depletes them of their nutritional value so make sure you check them earlier rather than later.
This recipe would serve 4 so we had enough for lunch the next day.