It’s flu season, it’s the holiday season and it’s undoubtedly “bloat season”. For me, the best way to combat these seasons is to incorporate beneficial roots into my diet that can help my immune system stay grounded and perform at optimal speed.
Which is why I am sharing one of my favorite winter soup recipes with you. This recipe consists of two main roots vegetables that provide a rich source of immune-boosting nutrients.
(Scroll below for Roasted Sweet Potato & Ginger Soup Recipe)
The Sweet Potato
Sweet potatoes are a perfect immune boosting root vegetable to add to any holiday meal. These potatoes are rich in Vitamin A (over 600% Daily Value); the key vitamin responsible for maintaining the health of the cells that line ours noses, throats, respiratory and digestive tracts.
… Let’s just say that if a seasonal virus tried to gain entry through any of those avenues, your body depends on vitamin A to alert your immune system to start defending itself.
Not to mention, sweet potatoes are loaded with B-Vitamins and fiber; perfect for helping our bodies process all that holiday food into energy!
Ginger Root
Everyone knows that consuming ginger tea is one of the best remedies for a cold or flu… so, why not consume this powerful root before a viral or bacterial invasion?
Studies have shown that ginger is so powerful that it actually has the ability to kill the Staphylococcus aureus and Streptococcus pyogenes infection! So, if you’re looking to help your immune system stay strong during flu season, ginger may be just the remedy.
Internally, ginger has a warming effect on the body. This “heat” is crucial in breaking down lingering toxins and helping the lymphatic system flush them out, so you can feel less bloated and more at ease.
… Sounds like something we could all use for our waistlines this holiday season!
Try adding this naturally de-bloating, immune boosting and mouthwatering soup to your holiday feast!
Roasted Sweet Potato & Ginger Soup
Servings: 4
Ingredients:
2 Medium Sweet Potatoes (oven baked at 400 degrees)
2 Tablespoons of Coconut Oil (or oil of choice)
1 Medium Sweet Onion (diced)
2 Garlic Cloves (peeled and minced)
1 knob of Fresh Ginger (approx. 1 inch peeled and chopped)
2-3 Cups of Water
1 Teaspoon Himalayan Salt
1 Tablespoon Wedderspoon Raw Manuka Honey
Garnishes:
Sliced Scallion
Cardamom Seeds
Edible Flowers
Turmeric Powder
Directions:
Roast sweet potatoes at 400 degrees until soft (approx 45 mins).
Caramelize chopped onions/minced garlic/chopped ginger in coconut oil until brown in Dutch Oven.
Add water, salt & sweet potatoes into Dutch Oven. Stir and simmer for 5 minutes.
Allow to cool, then transfer into a food processor. Add honey and blend until thick and smooth.
Transfer soup back into Dutch Oven for additional low heating.
Serve warm with garnishes of choice & Enjoy!
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