GREENS. Go on your insta and there’s so many ‘immune boosters’ out there; so many ‘superfoods’, so many ‘oh you should be eating kale smoothies with liquid gold in it right now’. Unfortunately, there is NO quick fix to immune health. Sad I know. How amazing would it be if some raw kale or celery juice transformed our immune systems and protected us against all disease? It would be pretty damn revolutionary if you ask me. But it just ain’t true.
Hold up, hold up Steph you love nutrition and you post recipes about healthy food that’s beneficial for our immune system or gut etc? Yes I do. But I am by no means saying that in isolation these foods amplify our immune system. I am, however, a huge believer that everything you put into your body contributes to your overall health, which of course encompasses immune health and gut health etc. Antioxidants and phytonutrients in fruit and veg are hugely beneficial for us, but in isolation, a strained turmeric juice isn’t going to change the fundamental workings of our bodies. The way I look at it is that nutrition can aid health over time. Your immune system won’t be some immune goddess after 5 days of ginger shots… sorry, it’s gutting I know. But that doesn’t mean let’s all stop the kale, the turmeric, the ginger. PLEASE don’t stop them. I’m just saying they should be foods that are included in our day to day diet, not used as a quick fix.
SO, on that note. I give you my ‘Super’ Greens Soup. All veg are super so it’s a super soup! Plus not many people are stock piling fennel and leek (beats me!) so there’s plenty left on the shelves. Until all you go buy them and make this yeah? Full of greens, full of flavour and is the perfect hearty soup to have alongside a big ol’ slice of warm soda. So because I’m nice I’ve even given you a recipe for soda bread. You lucky thangs.
Super Greens Soup
🥬 2 fennel bulbs, quartered
🥬 1 leek, chopped
🥬 4 cloves garlic
🥬 1 cup spinach
🥬 1 cup frozen peas
🥬 Veg or chicken stock
🥬 Juice of half a lemon
🥬 Handful of parsley
🥬 200ml coconut milk
1️⃣ Put the fennel, leek and garlic into a roasting tin and drizzle with oil, salt and pepper. Roast in the oven on 180degrees for 25mins
2️⃣ Put the roasted veg into a big pan and cover with stock and bring to boil
3️⃣ Add the peas, spinach, parsley and coconut milk and cook on medium for 5 mins
4️⃣ Add the lemon juice
5️⃣ Add the soup to a food processor and whizz until smooth!
🍞 170g wholemeal self raising flour
🍞 170g plain flour
🍞 1/2 tsp salt
🍞 1/2 tsp bicarbonate of soda
🍞 290ml buttermilk (if you don’t have buttermilk use normal milk and add 2 tbsp lemon juice to it and leave it to sit for a few mins. It will look slightly curdled but that’s what we want)
1️⃣ Add the dry ingredients to a bowl
2️⃣ Add the buttermilk and mix to form a ball
3️⃣ It should be a little sticky. Flour the side and your hands and pull the mixture onto the side and knead for about 5mins
4️⃣ Place the dough onto a liner and lightly floured tray then score a cross into the top of the load
5️⃣ Bake on 180degrees for 30mins