Tis the season to be sniffly

Magical it may be, but the lead-up to Christmas and its non-stop carousel of shopping lists and office dos means that it’s also the season to get the sniffles. It’s no wonder, really, that if you add large amounts of fizz and frivolity you end up feeling a bit feverish. We’ve all been under the weather at our house this week so I’ve made lots of this soup. It’s light on the tummy and packed with nourishing root veg – and even if it doesn’t make you better, it’ll certainly lift your spirits.

If you can, slip into your PJs and eat this under a blanket while watching a sickly sweet Christmas film on Channel 5 or Netflix. I hear that The Christmas Prince is so bad it’s good – perfect comfort viewing.

I’ve got two parties this week (one for grown-ups, then a slightly more sober affair: a kids’ birthday bash) so I’m loading up on the vitamins. Until then, you’ll find me on the sofa.

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Soup for the soul. That’s vegan cheese, if you’re wondering.

A soup for sickness

Ingredients

Half a swede, peeled and diced

3 large potatoes, peeled and diced

1 large parsnip, peeled and diced

2 large carrots, peeled and diced

2-3 stalks celery, ends removed and diced

200g red lentils

1 tsp chopped fresh ginger

Half a red chili, thinly sliced

1.5 litres vegetable stock

1 tbsp olive oil

Salt and pepper

 

Heat the oil over a low heat in a large pan, then add the potatoes, parsnips, swede and carrots and fry for 2-3 minutes, stirring occasionally. Add the celery, ginger, chili and lentils and fry for another 2 minutes, then add the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover with a lid and simmer for 20-25 minutes, or until the vegetables are all cooked, stirring occasionally.

Serve with crusty bread.

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