Our Favorite Soups To Boost Your Immune System This Autumn
It is now more than ever, very important to boost our immune system and one of the best ways to do so is through our diet. Some of the best foods to include are for example: citrus fruits, garlic, yogurt, almonds, turmeric, papaya, ginger, red peppers and leafy greens. Nutritionally, greens are high in calcium, magnesium, iron, potassium, and vitamins A, C, and K. Broccoli, Arugula, Kale and Spinach are all great additions to your diet to strengthen your immune system. They are also great for blood purification, cancer prevention and improved circulation among many other benefits.
A great way to include these foods to your diet is through juicing, as sometimes it is easier and faster to prepare and to eat. A great way to start your morning is to prepare, for example, a spinach, kale and banana smoothie. You can also add chlorella or spirulina for an extra vitamin boost.
But not only including foods to your diet is important, it is also key to take out foods that make our immune system weaker. Highly processed foods that include a lot of refined sugar or flours inflame our body through glucose pikes. This constant inflammation makes our immune system weaker, as our body has less energy left. Therefore, a diet based on whole foods, and primarily vegetables and fruits and plant-based protein is the best way to get a stronger immune system.
During winter, we all love to cook soups with sweet vegetables that help to satisfy our sweet cravings and make us feel warm. Sweet vegetables help us to feel energised while our body gets used to lower temperatures. Here are our top three picks:
Carrot and Pumpkin Soup
Ingredients
1 Onion (peeled and chopped)
1kg Pumpkin (peeled and diced)
600gr Carrots (peeled and diced)
3 Garlic cloves (peeled and crushed)
15gr Fresh Ginger (peeled and grated)
2gr Coriander
2gr Nutmeg
1 Large Vegetable Stock
200ml Canned Coconut Milk
10ml of Olive Oil
Salt and Pepper
Directions
In a large pan, heat the olive oil at medium heat and cook the chopped onion, the crushed garlic and the grated ginger for 5-10 minutes.
Add the diced pumpkin and carrot and cook for another 10 minutes.
Add all the spices and cook for 5 more minutes.
Add the vegetable stock, the coconut milk and some salt and pepper and then let it simmer. Cook for approximately 20-30 minutes, stirring often, until the vegetables are soft.
Blend the soup until you have a smooth consistency.
Serve with pumpkin seeds on top if you like!
Sweet Potato and Coconut Soup
ellerepublic.de
Ingredients
10ml Olive Oil
1 peeled Onion
2 Garlic Cloves (peeled and crushed)
1 Large Sweet Potato (peeled and cubed)
Salt and Pepper
500ml Canned coconut Milk
5gr Curry Powder
Directions
In a large pan, heat the olive oil at a medium heat and cook the chopped onion with the crushed garlic for 5 to 10 minutes, until the onion becomes translucent.
Add the sweet potatoes, curry powder, salt and pepper and cook for 5 to 10 minutes.
Add the coconut milk and let it simmer for 20-30 minutes.
Once the sweet potatoes are soft, blend until you have a smooth consistency.
Ingredients
300g of Fresh or Frozen Peas
700 ml Vegetable Broth or water
Olive Oil
Walnuts
Salt and Pepper
DIRECTIONS
In a pot, add the vegetable broth or the water and let it boil for a couple of minutes.
Then add the peas and cover the pot, bringing it to boil over medium heat for about 5 minutes. Once the soup starts boiling, lower the heat and gently simmer.
Transfer everything into a blender, add some olive oil, salt and pepper and mix all of the ingredients together, until you obtain a smooth and creamy texture.
Place your soup into a bowl and decorate it using chopped walnuts, peas and an extra drizzle of olive oil. Enjoy with some toasted bread!