Clodagh's immune-boosting New Year soups
We’ve all been stuffing our faces with mince pies and sweet treats, so if you’re in desperate need of something good inside - Clodagh’s got her immune-boosting soups. From her cold-busting butternut squash, to her cuddle in a bowl soup, Clodagh’s getting you warmed up this January.
Clodagh McKenna’s Make Me Strong - Green Veggie Soup
Serves: 4
Ingredients
50g butter1 onion, roughly chopped2 sticks of celery, sliced1 potato, peeled and roughly chopped2 cloves garlic, crushed1 litre hot stock (chicken or vegetable)250g spinach200g green cabbage, sliced1 tin of cannellini beans, drained and rinsed1 tsp freshly grated nutmegSalt and freshly ground black pepper
Method
1. Place a heavy-bottomed saucepan over a medium heat and melt the butter. Add the onions, potatoes, garlic and stir well. Cover the pan with a lid and sweat for 10 minutes. Add the stock and bring to the boil.
2. Reduce the heat and stir in the spinach, cabbage, beans and nutmeg. Season with salt and pepper and cook until the potatoes are tender (about 10 minutes).
3. Transfer to a blender and whizz until the soup has a smooth consistency.
Clodagh McKenna’s Chicken Soup
Serves: 4
Ingredients
For the chicken stock1 roasted chicken carcass1 carrot, peeled and sliced1 stick of celery, sliced2 shallots, onion or spring onion, chopped1 fennel bulb, or mushrooms, or asparagus, chopped1 bay leaf, tornAny fresh herbs
For the chicken soup1 tbsp olive oil1 carrot, peeled and diced1 celery, diced2 spring onions, thinly sliced1 ½ litres of hot chicken stock100g kale, sliced2 large handfuls of roasted chicken, shredded250g noodlesSea salt and freshly ground black pepper
Method
1. Start by making the chicken stock - place the chicken carcass and the vegetables in the largest saucepan that you have. Fill with cold water, and season with black pepper. Bring to the boil, then reduce the heat and allow to simmer for one hour. Strain through a sieve.
2. Next start the base of the soup - place a casserole dish or saucepan over a medium heat, add one tablespoon of olive oil. Stir in the vegetables, cover and sweat for 10 minutes, stirring every three minutes.
3. Then pour in the chicken stock, and bring to the boil, reduce the heat to medium and stir in the chopped kale, followed by the shredded chicken, and noodles. Season with salt and pepper, and simmer for 10 minutes, stirring every few minutes.
4. Serve in warmed bowls.
Clodagh McKenna’s Butternut Squash and Coconut Soup
Serves: 4
Ingredients
2 tbsp of olive oil1kg butternut squash, skinned, deseeded and cut into 2-inch pieces1 tsp ground cumin1 tsp garam masala2 garlic cloves, crushed200g onions, chopped700ml hot vegetable stock300ml coconut milkSea salt and freshly ground black pepper
Method
1. Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Stir in the squash and cook for 10 minutes. Add the spices, garlic and onions and season with salt and pepper.
2. Cover, reduce the heat to low and leave to simmer, stirring occasionally, for about 5 minutes.
3. Stir in the hot stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food-processor or hand blender.