About this recipe
I always recommend broths and soups for patients and colleagues during a viral illness such as the flu. Soups are a great way to introduce micronutrients to support your body’s defences when you’re not feeling strong enough to make a complicated meal or you lack appetite. My inclination is always to make a turmeric and chilli ‘medicinal broth’ like the one in my first book, however it’s not always to everyone’s taste. This is a more lightly spiced version, with thyme and ginger as the central antiviral ingredients. You’ll love the mellow flavours in this and it’s sure to comfort when you’re feeling poorly.
+ Avoid seasoning the dish, as the dry sun-dried tomatoes tend to be quite salty.
+ If you can’t source dry sun-dried tomatoes, use fresh tomatoes instead.
+ Ras el hanout is easy to find in most supermarkets. It’s a wonderful North African spice blend made
with cinnamon, cardamom and coriander.
Photo Credit: Faith Maison
Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness
2 Tbsp coconut oil
6 Garlic cloves, peeled
10cm Piece of root ginger, peeled and grated, plus extra to serve
2 tsp Ras el hanout spice blend (see page 245) or shop-bought blend, plus extra to serve
200g New potatoes, scrubbed
200g Carrots, scrubbed and roughly chopped
100g Dry sun-dried tomatoes (not in oil)
25g Thyme stalks, tied together with string, plus extra leaves to serve
1 Bay leaf
1.2 Litres boiling water
100g Spinach, roughly chopped
+ Swap the carrots and potatoes for peeled butternut squash, parsnips or swede, or a combination.
Melt the coconut oil in a large saucepan over a medium heat. Add the garlic and ginger and sauté for
2 minutes until lightly browned, then add the spice blend, potatoes, carrots, sun-dried tomatoes, bunch of thyme and bay leaf, stirring for a few minutes to marry the flavours in the oil.
Pour in 1 litre of the boiling water, cover and simmer for 20 minutes until the potatoes and carrots are soft. Take off the heat, remove the thyme bunch and bay leaf and add the spinach and the remaining 200ml water. Cover and cook for a further 2 minutes to wilt the greens.
Serve the soup as a consommé or blend the ingredients with a stick blender until the soup has a
Divide the soup among bowls and garnish with a dash of the ras el hanout spice, some freshly grated ginger and extra thyme leaves.