Kim hasn’t been feeling the best lately. Not quite sure what it is but it has the typical symptoms of MS fatigue.
So to boost her immune system a bit more, I cooked up a 3 veggie soup that is high in Vitamin A. The soup was recommended to us by one of our students on Sunday’s soap making workshop. We had nothing to lose as Kim had felt blah for over a week and I had been working from home to care for her, so I was cooking dinner anyway.
Now as I was only given scant instructions I kind of made it up as I went along, so here is my version of a high Vitamin A soup. I think it turned out quite well if I do say so myself.
3 Veggie Soup with crusty bread
3 Veggie soup
Ingredients
- 500g Pumpkin, peeled and diced (home-grown)
- 5 Carrots peeled and diced
- 3 medium Sweet Potatoes, peeled and diced
- 2 teaspoons grated Ginger
- 1 teaspoon vegetable stock powder
- 1 pinch chilli powder
- ¼ teaspoon ground turmeric
- 1.5 litres hot water
- Salt and Pepper to taste
Method
- Add all veggies to a 4 litre stock pot. Add stock powder, spices and water. The water should just cover the vegetables.
Add Stock, spices, and water to veggies
- Bring to the boil, then cover and simmer for 30 minutes.
- Once the veggies are soft, stick blend the 3 veggie soup in the pot until smooth.
- Season to taste. Makes 4 generous portions. Serve with crusty bread and butter.
Who would have imagined that you could make something so delicious with just 3 vegetables and a few spices.
I can tell that this is going to be a regular at our dinner table, especially because I have so many pumpkins from my last harvest yet to eat.
This soup was surprisingly delicious and it warmed the cockles on this cold winters evening. Just the boost I think we all needed!
And has it helped Kim? Well, she seems to think so.
Must be something in the air Gav … I also have had a not so groovy week with fatigue.
My Chinese Practitioner also recommended bone marrow broth to help boost immune. I quite enjoy it even as an afternoon pick me up drink. Great, simple recipe on taste.com that I use, but I omit the salt (doesn’t need it).
Hope Kim picks up soon xxx
Sorry to here Sis. I’ll have to check out your both soup. Sounds like a winner
Sorry to hear Kim isn’t feeling great. Don’t underestimate the TLC you’re giving her – that’s good medicine, too. The soup makes me want fall to hurry up and get here. It’s hot and humid here in the USA this week.
Thanks Sue. Do you have many varieties of pumpkin growing at the moment?
This year I’m growing a miniature edible pumpkin called Jack-Be-Little in large containers and training the vines to go up bamboo tee-pees. I’m battling powdery mildew right now and all my winter squash has it. Boo. i just need to keep these plants alive for a few more weeks!
I love making soup stock(all the hipsters call it bone broth!) it’s great when you are feeling unwell. I like to add ginger and garlic and whatever veggies are hiding in the fridge. Save all my bones from dinner and freeze then until I have enough for the stock.
Have you heard of or read any of Dr Terry Wahl’s books? She brought herself back from the brink of progressive MS. Plenty of info on the web. Sorry if I’m just another person with this “wonderful cure all information” – my daughter has ME and well meaning people do this all the time. Just a thought
Hi Gavin,Thanks for the recipe. Glad to hear it helped Kim. As i was reading i was hoping you used Massel stock powder not Maggi as Massel has no MSG and it much better for you. I will give this recipe a go when it is a really cold night again. I have never cooked with chilli, but it received a good wrap this week in the press about all the health benefits. It is funny seeing another Teena on your site. I thought i was the only Teena spelled TEENA. A throw back from the 60″s.
Cheers
Teena