This is a recipe partnership with Blackmores
When the months turn cooler and the days get shorter, getting the greens in can be harder with the easy temptation of takeaway. Green smoothies are put aside and salads aren’t as appealing when it’s cold outside. Although winter has a lot going for it, especially cosying up with a blanket and warm socks at the end of a long day, spending time in the kitchen looks bleak.
However, our immune system needs support in winter to help prevent us falling sick and eating enough fruit and vegetables is still just as, if not more, important when the temperature drops. As parents, we usually do all we can to prevent our kids from getting sick – but it’s just as important to remember to look after ourselves as well, so we have the health and energy to power us through each day. I’ve got a wonderful winter warming soup for the family, that’s super easy to make and packed full of tasty, immune boosting ingredients, perfect for lunch or dinner.
To help you better understand how your lifestyle choices are affecting your immune health, I’ve also partnered with Blackmores to help launch the Blackmores Immune Health Check, to help you find out how to better support your immunity. The Check will give you your very own immune health score and a tailored action plan to help keep the family well this winter. Pretty neat that you can see where you’re doing well and where you might need a little help!
Take the check here: www.immunehealthcheck.com.au
I love soup in winter, its’a great way to feel nice and warm and this Broccoli & Basil Soup makes it super easy to eat some fresh fruit and vegetables with plenty of nutrients and flavour. I usually like something ‘meaty’ with my meals but the crunch of the garlic croutons take that desire away.
The cannellini beans give this soup a luscious creamy quality and blitzing in the blender making it deliciously silky smooth. I’ve made a big batch of this up and will freeze it so I have single serves on hand for lunch!
YOU WILL NEED
- 1 tablespoon coconut oil
- 1 brown onion, diced
- 3 garlic cloves, sliced
- 5-6 cups broccoli, cut into florets
- 1 zucchini, sliced into rounds
- 4 cups vegetable stock
- 2 tablespoons nutritional yeast
- 1/4 teaspoon cayenne powder, optional
- 1 can cannellini beans, drained and rinsed
- 1 cup basil leaves, roughly torn
- Salt and pepper
- 1 tablespoon lemon juice
- GARLIC CROUTONS:-
- 2 cups croutons (cut into 1cm cubes), cut from stale sourdough bread or gluten-free bread
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pre-heat your oven to 160°C and line a baking tray with baking paper.
- In a large saucepan, heat the coconut oil over a medium heat and add the onion, cooking it for around 5 minutes until it is translucent and soft.
- Add the garlic, stirring and cooking for a further 30 seconds.
- Place the broccoli and zucchini into the saucepan and stir everything together for 1 minute so the vegetables gently begin to cook.
- Add the vegetable stock, nutritional yeast and cayenne powder to the saucepan and bring to the boil before placing on the lid and turning the stove right down to allow it to gently simmer for 15 minutes.
- While your soup is cooking, prepare your croutons by tossing the cubes of bread in the olive oil, garlic, salt and pepper. Spread them out onto your prepared baking tray and place into the oven to crisp up for 10 minutes or until they are crunchy and golden.
- When your soup is done and the broccoli is tender, turn off the stove and leave it to gently cool in the pot for 5 minutes.
- Once it has cooled slightly, puree the soup in your blender. Due to the quantity, it is best done in two batches unless you have a very large blender jug. Place half the batch of soup into your blender, add half the can of cannellini beans and basil leaves and blitz for 1-2 minutes or until smooth. Place the finished half of your soup back into the pot and repeat with the other batch.
- Once both batches are done and they are back in the pot, gently heat it over a low heat on the stove so you can combine the two batches together. Taste your soup and season with salt and pepper, if desired.
- Finish soup off by squeezing in the lemon juice.
- Serve immediately topped with your freshly baked croutons and some roughly torn basil.
STORING TIPS - If you're storing it, leave it to cool before transferring it to an airtight container. You can keep it in the fridge for up to 5 days or freeze it for up to 3 months.
This recipe has been shared with permission from Blackmores, I altered it ever so slightly reducing the amount of cayenne pepper as I found it too peppery for the kids taste buds.
To take the Blackmores Immune Check and find out how yours is tracking, head to: www.immunehealthcheck.com.au
What’s your favourite winter soup?
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