Immune Boosting Soup & Seeded Muffins

Immune Boosting Soup & Seeded Muffins
Recipe by
6
Gluten Free, Vegan, Vegetarian, Dairy Free
STORAGE
Store soup in fridge for 2-3 days. Store muffins sealed in a bread bun for 2-3 days.

This seasonal soup is made with plenty of immune boosting spices and root vegetables and is complimented by these wholesome gluten-free muffins that are packed with nutritious seeds and carrots as well as herbs and garlic. This makes a perfect nourishing lunch or supper to banish the winter bugs and blues. 


Ingredients
Method

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Get making!

  1. First make the soup: Heat the oil in a large pan and add the onion, celery, garlic and ginger. Cook on a medium heat for 5 minutes.
  2. Add the garam masala, cumin and turmeric, stir well and cook for a further 5 minutes.
  3. Stir in the carrots, sweet potatoes and lentils and make sure everything is coating in the spices. Pour in the stock, bring to the boil and simmer for about 25 minutes until the vegetables are soft and the lentils are cooked. Leave to cool then blend well to achieve a smooth but slightly thick consistency.
  4. Make the muffins: Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
  5. Mix together the flours, garlic powder, herbs, seasoning and baking powder in a bowl.
  6. Whisk together the milk and cider vinegar and leave to stand for 5 minutes. In a separate bowl or cup mix together the flaxseed and water and leave for 5 minutes to thicken.
  7. Pour both the milk and flaxseed mixture into the dry ingredients along with the grated carrots and stir well to combine,
  8. Spoon between the muffin tins to reach the top. Mix the oat flakes and seeds together and sprinkle over the top of each muffin to lightly cover. Bake for 20 minutes until risen and firm to the touch.
  9. Serve warm with a bowl of warmed up soup - yum!
17 January 2019 - 5:21pm