So you have enjoyed some yummy HEALTHY muffins (see below if not) and now you need something EVEN more wholesome. In the wake of news of a series of minor illnesses being suffered by friends the past few weeks here are a couple of IMMUNE BOOSTING SOUPS to help you into the summer months smiling. Below are two recipes and the reasons why their ingredients are going to help you bust bugs!
1. Chinese Pak Choi and Chicken
Theory: Pak Choi- a lesser known member of the cabbage family offers brilliant all round protection against germs. Additionally the spring onions and garlic are immune boosting (and also fantastic for fighting phlegmy colds) and this soup really packs a get well punch.
What you need:
6 large spring onions
4 tablespoons of rapeseed oil
2 cloves of garlic (skinned and crushed- for removal from pan)
1.2 litres chicken stock
2 chicken breasts (skinned and shredded)
4 heads of pak choi
150g chinese noodles
1 teaspoon of soy sauce (low salt)
What to do:
Chop 4 of the spring onion whites finely, cut the other 2 length ways finely (put length ways ones to the side). Heat the oil and ass the chopped onion and garlic (sweat for 2 mins). Add in the stock, bring to a simmer and remove the garlic. Continue to simmer and add the chicken. Add the pak choi leaves and, noodles and soy sauce and simmer for five minutes.
Serve with the set aside spring onion length way cuts.
Add: Chillies and mushrooms if you fancy!
2. Creamy Watercress Soup:
Theory: Watercress is one of the most important immune-protectors you can eat. Said to reduce the chance of lung diseases (even cancer- highly recommended for smokers) there are additional benefits from protective bacteria in live yoghurt. These “good” bacteria help to keep the bodies natural defences high whilst also releasing chemicals that enhance the performance of the immune system!
What you need: 
100g Unsalted butter
4 large spring onions, cleaned and finely sliced.
About 350-400g watercress
1 litre vegetable stock
Bouquet Garni
200ml plain bio-yoghurt
What to do:
Melt the butter and sweat the onions together for about 3 mins. Pull off any thick stalks on the watercress and add to the pan briskly stirring for 1 min. Add the stock and bouquet garni, simmer for 10 mins and remove the bouquet garni. Liquidize to desired consistency and stir in the yoghurt.
Serve hot with croutons or crispy bacon. (if you want).
AnnabelBlanche 