“Anyone who tells a lie has not a pure heart, and cannot make a good soup”
- Ludwig Van Beethoven
After what was an amazingly long summer, the chilly weather has hit and the cold and flu season has begun. Everywhere I go someone is getting over a cold, in the middle of one or just about to get one.
Colds are horrible because you can’t breathe and if you, dear reader, have read previous posts, you'll be well informed about how important breathing is.
Because we live in a world where we are constantly interacting with countless people each day, getting sick is unavoidable unless you lock yourself in your house. There are little things you can do every day however to minimise the severity and length of an illness. Which brings me to the deliciousness that is soup. Soup is like a warm hug to your insides.
This is my quick and easy Sweet Potato and Pumpkin soup, jam-packed full of germ busting goodness.
Ingredients:
1 Small to medium sweet potato, cubed
Half a butternut or other variety pumpkin, cubed
knob of ginger grated
Clove of garlic chopped
Turmeric - fresh is best but I didn’t have it so I used the spice
1- 2 tablespoons Extra Virgin Cold Pressed Coconut Oil
Coconut Milk
Salt and pepper
Optional - cayenne pepper and/or chilli flakes
Method:
Chop the garlic and add it to a pan with the coconut oil, add the ginger and turmeric and fry for about a minute. Add the sweet potato and fry in the oil for two minutes, then add the pumpkin.
Add enough water to cover the vegetables and bring to a gentle boil. Add salt and pepper as desired to taste, add the cayenne pepper and chilli if you like a little extra fire.
When the soup comes to the boil, turn the heat down to low and simmer until the potato and pumpkin are soft and start to mash. Take off the heat and let it cool, add a little coconut milk for creaminess and use a hand mixer to blend to a smooth soup. Or if you like it chunky, use a potato masher.
Serve with toast or as is, and eat with great company.
What’s in this soup that’s so amazingly good for me?
• The sweet potato and pumpkin - apart from tasting delicious is packed with Vitamin A, C and D. Vitamin C helps keep cold and flu at bay as well as being an excellent cell re-builder keeping bones, muscles, teeth and gums healthy, oh and most importantly, keeps the skin looking youthful by helping collagen renewal.
• Sweet potato contains Vitamin D, which you also get from the sun and is essential for bone health. Eating sweet potato in winter, when there is less sun, is a great way of getting your vitamin D fix.
• Carotenoids is what gives the potato and pumpkin it’s orange colour and is converted into Vitamin A in the body. Vitamin A helps strengthen the immune system with the added bonus of keeping eyes strong and healthy. It is a super anti-oxidant which helps ward off cancer and macular degeneration. Some people pay loads of money for Vitamin A at the beauticians because of its powerful anti-ageing properties. Just eat orange foods and save your dollars!
• Pumpkin and sweet potato is rich in Vitamin B6, which helps create blood cells
• This recipe is high in iron for energy and immunity, Magnesium for muscle health and anti-anxiety, Potassium keeps you feeling good and regulates your heart rate
• It’s good for diabetics because it doesn’t cause your blood sugar to spike
• High in fibre, which we all know keeps us regular and important for fighting against bowel cancer.
• Pumpkin has folate for heart health and for spinal cord health in pregnant mothers.
• Turmeric is a root that looks a bit like ginger if it’s fresh but it’s the yellow powder if you buy it from the spice aisle. Curcumin is what gives turmeric its yellow colour and has been shown to keep dementia and cancer away. Turmeric is an anti-inflammatory spice, useful for arthritis and joint swelling conditions as well as a strong immune booster.
• Ginger - Immunity fighter, anti-inflammatory, aids digestion and settles the stomach.
• Garlic - contains allicin which is anti-bacterial and anti-viral - excellent for fighting cold and flu - anti-fungal and anti-oxidant. If you squash the garlic or chop it fine, allow it to sit for about 60 seconds before cooking, the allicin is released and has time to settle. Other compounds such as sulphur and ajoene along with the allicin help maintain blood pressure and prevent blood clots.
• Virgin coconut oil contains medium-chain saturated fatty acids (MCFAs), a healthier form of saturated fat.
• Coconut oil is made up of healthy fats lauric acid, caprylic acid and capric acid which contain anti-fungal, antibacterial, antiviral properties to boost the immune system. Great moisturiser!
Just be mindful if you’re on any medication to check with your doctor what foods you can eat because some foods can react with what you’re taking.











