A soup-er way to eat your greens!

The Vegetarian Society is dishing up some comfort grub as we head into the colder months… and you can grow most of the ingredients!

When the season of colds and flu is upon us, we all have a favourite comforting dish that makes us feel better. The Vegetarian Society asked its members and supporters for their go-to culinary hugs and soothers. The replies ranged from hot toddies with ginger and chilli, to stews, spicy curries and hearty soups – there was even a raspberry latte. However one item kept cropping up: people wished they had a comforting noodle broth which could nurse them through the sniffles. So the Vegetarian Society has created a warming ‘Comfort Soup’ recipe packed with goodness.

The society used ingredients previously tested by scientists in a study of noodle soup, which showed that many of these vegetables and herbs were effective in reducing inflammation associated with having a cold.

Give it a try!

Comfort Soup

Ingredients:

1 large onion (150g), finely chopped

3 sticks celery (150g), finely chopped

Small bunch fresh parsley (10g), stalks finely chopped, leaves kept whole

1 medium carrot (60g), peeled and cut into matchstick size pieces

½ small parsnip (30g), peeled and cut into matchstick size pieces

⅙ small swede (30g), peeled and cut into matchstick size pieces

⅓ small sweet potato (30g), peeled and cut into matchstick size pieces

2 large fresh tomatoes (150g), peeled, deseeded and chopped, or 150ml tomato juice

2 medium cloves garlic (10g), finely chopped

30g chicken-style Quorn pieces or firm tofu, cut into small cubes

1.75l water (3 pints)

2 bay leaves, dried

1 tsp thyme or mixed herbs (5g), dried

Plenty of freshly ground black pepper

25g spaghetti, dried

Salt to taste

Method:

1. Put the onion, celery, parsley stalks, carrot, parsnip, swede, sweet potato, tomatoes or juice, garlic, tofu or Quorn into a large saucepan and cover with 1.75 litres (3 pints) of cold water.

2. Add the bay leaves, thyme or mixed herbs and season generously with black pepper.

3. Bring the pan to boil and simmer on a low heat for 20 minutes.

4. Break the spaghetti into 5cm lengths and add to the soup, cook until tender.

5. Season to taste with salt

6. Garnish with parsley leaves and serve.

A spokesman for the Vegetarian Society said: “Here at the Vegetarian Society, we are passionate about veggie food! We want everyone to know how varied and delicious vegetarian dishes are – and how easy it is to enjoy a veggie lifestyle.”