This delicious soup is packed full of spices – see Fridays blog for how spices boost your immunity. The garlic also boosts your immune system and the tomatoes contain immune-boosting bioflavonoids.
The black pepper, ginger and chilli can help boost your metabolism, which makes it easier to lose weight. (If you put on weight easily, try our ebook: Boost your metabolism and burn more fat)
Soothing Sag Aloo Soup (Recipe from Eating well made easy by Lorraine Pascale)
1 tbsp olive oil
1/2 tsp mustard seed
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
1 large onion, very finely chopped
2cm piece fresh ginger, peeled and very finely chopped
2 garlic cloves, very finely chopped
1 red chilli, deseeded for less heat if preferred, very finely chopped
1 litre vegetable stock
1 large waxy potato (about 450g) peeled and cut into 1cm dice
2 tomatoes, roughly diced
125g spinach leaves
1/2 tin chickpeas, drained (or use dried chickpeas that have been soaked and boiled)
Sea salt and freshly ground black pepper
Put the oil in large pan over a low-medium heat. Add the mustard seeds, cumin, coriander and turmeric and cook for a couple of minutes or until you start to smell the aromas of the spices. Add the onion and ginger and cook for about 10 minutes, stirring regularly until softened. Add the garlic and chilli and cook for 1 minute more.
Gradually pour in the stock, scraping any sticky bits from the bottom of the pan as you go. Stir in the potato and tomato. Bring to the boil then reduce to simmer for about 15 minutes or until the potatoes are tender. Stir in the spinach, fistfuls at a time, until wilted. Add the chickpeas, then season the soup to taste.