What haven’t I done before?

I never thought to use ginger in a soup. As the flu is flying around like there’s no tomorrow I thought a soup enriched with vitamin C and ginger would be perfect! As I am Coeliac I got offered the flu jab which I had and can’t believe all the work illnesses I have managed to fight off – my boyfriend hasn’t been so lucky so this was a soup for him to help with his man flu this week.

Ingredients (serves 2):

7-10 x Carrots, washed and diced
1 x Red onion, diced into quarters
1 x Vegetable stock cube (I use Knorr)
2 x Bay leaves
2 x Inch of ginger, peeled and diced
1 x Celery stick, diced
Salt and pepper
Milled linseed (optional)
Natural yoghurt (optional)

Method:

1. Put the carrots, ginger, onions, stock cube, bay leaves and celery into a large pan – cover with boiling water (1cm above the ingredients) – then cover with a lid and leave to boil for 30-45 minutes or until the carrots are soft. Remove the bay leaves.
2. Blitz and season with salt and pepper. I also topped with milled linseed and natural yoghurt.