Flu busting vegetable soup

Try out this soup at the first sign of sniffles and flu. The soothing relief is perfect for the change of season and the flavour is pleasant to the ailing body.

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Prep Time 15

Cook Time 20

Course Main Dish, Soup

Cuisine diabetic friendly, Fusion, instant pot, International, One pot

Servings people

Equipment

1 deep pot or instant pot

Ingredients

1 tsp butter or vegan butter
1 small Onion diced or minced
4 cloves garlic
2 leaves lemongrass if using the stalk, 1 inch will do.
1/2 capsicum red / diced
1 medium tomato vin tomatoes as they breakdown faster
1 head broccoli florest removed
1 carrot chopped small
1/4 tsp turmeric powder 1/2 tsp turmeric root grated if you have fresh root
4 cups drinking water
1/2 cup brown lentils cooked and drained.

For thickening the soup

2 tbsp whole wheat flour You can use cornflour or arrowroot powder too.
8 tbsp drinking water

The flavourants

salt to taste
crushed black pepper
1 tbsp coriander leaves chopped ( optional)

Instructions

Prep all wth vegetables needed for this soup.
Heat the deep pot at medium heat and add the butter / vegan butter.
Add the diced onion, red capsicum, minced garlic, ginger and snipped lemongrass and mix well.
Let this saute till the onions are translucent.
Now add the tomatoes and saute till they become squishy and are mixed well.
To this mix add the rest of the vegetables and saute well.
Add the water, turmeric powder and bring the whole mix to a rolling boil.
Meanwhile, prepare the slurry that thickens the soup by mixing the flour with water. Make sure this mix is lumpfree.
Once the vegetables are soft, add the lentils, stir in the slurry and slow boil till the soup thickens to a pouring consistency.
Add the crushed black pepper, coriander leaves and salt to the soup.
Mix well and remove from heat.
Serve with some crusty bread to dip in.

Keyword easy soup recipes, Winter warmers