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Immune booster for January



Having a cold or feeling low? Want to beat the January blues? Does it feel difficult to keep yourself motivated when it's cold and grey outside or "cidri" as it's called in Hungarian?

This soup's creamy texture is not just nourishment for the soul, it's also full of immune-boosting foods. Pair it with mindfulness while cooking and eating or an uplifting podcast or video about a topic that fascinates you and changes to a brighter mindset. Influence your mood from the inside.


As a child, our first food was breast milk. We unconsciously learn to link the warm, creamy, and milky texture with safety, comfort, and care. As an adult, we can consciously apply this inherent food memory when we need an extra dose of these qualities in our everyday.


Take your time to prepare and enjoy this meal. Place the ingredients on the counter and appreciate the Earth's abundance manifesting in them. Watch their colors, touch the surface, and observe the texture. Listen to the knife on the cutting board as the leek falls into tiny pieces. Notice the intensifying, pungent smell of the garlic as you press and smash the cloves. Find your moments of mindfulness in the simple activity of cooking.


Set the table. Choose the placemat carefully. Arrange the plates and gently place the cutleries next to them. Light a candle, and dress the table creatively with whatever you find appropriate for this ordinarily unique occasion. Having a cold and grey January day, I chose to decorate with bright-colored napkins, some watercolor postcards I made on the other day, and fresh tulips with the promise of spring.


Take a few slow breaths before tasting the meal. Feel the warmth of the soup through the pottery. As a start, have three mindful mouthfuls and discover as many aromas as you can. Allow this creamy soup to nourish your whole being. You’re safe, cared and loved. You’ve arrived. You’re home with yourself.


Ingredients


  • Ghee

  • 2 leeks

  • 3-4 cloves garlic

  • Fresh ginger root

  • 6-8 Yukon gold or russet potato

  • 2-3 tsp garlic-ginger paste

  • Chili

  • Broth

  • Fresh herbs like rosemary, thyme, parsley

  • Cayenne pepper

  • Salt

  • Freshly ground black pepper

  • Vegan chicken (optional)

  • Lemon slices and some fresh herbs (for serving)


Preparation


Slice the leeks, smash the garlic, and cut the garlic into tiny pieces. Peel the potatoes and cut them into squares.

Warm the ghee in a pot, and saute the ginger, the garlic, and the chili until you can smell them. Add the leek slices and cover with a lid and saute for 5-6 more minutes. Mix it with the garlic-ginger paste and the fresh herbs. Saute for 1-2 more minutes and add the potatoes. Add the broth and cook it until the potato becomes soft. Add salt

Smash the soup until it becomes creamy. If too solid, add some water.

Season with cayenne pepper and freshly ground pepper.


I served it with roasted vegan chicken, nasturtium, and some more fresh herbs.


Enjoy!


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