Tonia's Bugger off Cold Virus Soup

Look & see what veg you have at home, this is a great soup to use them up, but if buying from fresh I like butternut squash or pumpkin, couple of carrots, 1 or 2 onions, head or 2 of garlic (yet that is 1 or 2 WHOLE bulbs) a sweet potato or parsnips & I love a chilli or 2 depending how spicy you like it.

Try & buy organic, it will make the soup so much more nutritional.

Chop everything up into chunky pieces, you can leave the garlic whole.

Add a good glug of olive oil to a large pan, take it to a medium heat, we do not want to over heat the olive oil.

Add a heaped tablespoon of turmeric, a heaped teaspoon of of course grounded black pepper, pinch sea salt, 1 teaspoon of cumin & a pinch or 2 of cinnamon.

Throw in all the veg & stir well till they are all a little covered in the oil & spices, add a bit more oil if need be & stir for about 5 minutes.

Then add enough hot water to cover 1 centimetre above the vegetables.

Add a cube of vegetable stock, if using powder about 2 heaped teaspoons.

Bring to the boil, then take down to a simmer, cover & allow to simmer until all the veg is pulpy & soft, about 30-40 mins.

Taste your broth, if it needs a bit more salt add now.

Blitz it up with a hand blender.

To serve add some cream or yogurt or if you want to keep it vegan a but of cashew cream & a sprinkle of chopped parsley.

This soup freezes really well, I have frozen lots of cup size portions for my daughter Sophia who is away at Uni, so I at least know she has something nutritious to eat if she is in a rush.

Ingredients:
Olive oil
1 tbsp turmeric
1 tsp black pepper
1 tsp cumin
pinch cinnamon
Vegetables of your choice but as a base you always need onions & garlic.
organic vegetable stock