If you’re struggling to shake off a cold, a warming bowl of “get well soon soup” might be just what the doctor ordered.
As the bleak winter weather continues to bring a slew of illnesses, a simple and nourishing meal can be a lifesaver. When you’re feeling under the weather, the last thing you want to do is spend hours in the kitchen, which is why a quick and easy recipe is essential. A social media cooking expert has shared a recipe for a delicious and immune-boosting soup that can be made from scratch in just 60 minutes.
This “get well soon soup” is packed with vitamins and antioxidants, making it the perfect remedy for a cold. The recipe, which was created by Emily, is high in vitamins C and A, rich in antioxidants, and good for your gut, making it an ideal meal for when you’re feeling unwell. She even made the dish three times in one week when her boyfriend was “super unwell”, and says it’s the perfect “comforting” dinner.
Ingredients
- 3 large carrots
- 250g tomatoes
- 1 red onion
- 1 bulb of garlic
- A big drizzle of olive oil
- 1 tsp salt (add to your taste)
- 1 tbsp mixed herbs
- 1-2 tsp chilli flakes (add to your taste)
- 2 heaped tbsp hummus
- 1 tbsp balsamic vinegar (optional but delicious)
- 1 veg or chicken stock cube mixed with 600ml of water
Method
Preparing this tasty dish is an absolute breeze. According to Emily’s TikTok video, all you’ll need to do is place your peppers, tomatoes, carrots, onion, garlic, and butter beans onto a baking tray lined with parchment. Next, drizzle the whole lot with olive oil and season with salt, mixed herbs, and chilli flakes. Then, put it all in the fan oven, set it to a toasty 200C (180C for those with conventional ones or gas mark 6), and bake for just 35 minutes.
After roasting, the veggies are ready to be mixed with hummus and a splash of balsamic vinegar. Then, it can be popped into a blender along with the stock cube and water to make the perfect pick-me-up soup.
In the caption of her video, Emily warned you should make sure to squeeze the garlic cloves out of the bulb once it’s been roasted, as you don’t want to blend the skins into your soup. She also suggests adjusting the water volume to get the desired consistency if you find it’s too watery or too thick.
The final product has commenters drooling in anticipation. Many praise it with declarations like “incredible”, with one stating: “This looks amazing!” And another adding: “It almost looks like hummus you can eat as a dip.”