Immune Power Soup

by Marion McConnell

Use organic ingredients where possible
1 tbsp extra virgin organic coconut oil
1 large onion, peeled and diced
1 tbsp finely chopped ginger
2 large ripe tomatoes, diced
2 bay leaves
2 tsp dried thyme
2 tsp dried rosemary
1/2 tsp cayenne powder
5 mushrooms, diced
150g cauliflower, chopped
200g sweet potato, diced into small pieces
400g cooked borlotti beans
1 cup boiling water
1 big handful of kale leaves, roughly chopped
3 large cloves garlic, peeled and minced
salt and pepper to taste

Heat oil in large saucepan. Add onion, ginger, tomatoes, herbs and spices.
Cook, covered over low/medium heat about 5 minutes till softened.
Add mushroom, cauliflower, sweet potato, beans and water.
Bring to boil, reduce heat and simmer covered over low heat about 10 minutes until vegetables are cooked.
Add kale and stir through till just wilted.
Add garlic and salt and pepper to taste. Remove bay leaves.
Roughly blend with stick mixer for thick soup, or you could leave as is.
Serves 4.