High flyers don’t have time for coughs and colds.

At this time of year, my armoury for staying gloriously well leans heavily on the wellbeing-boosting trifecta of ginger, garlic and turmeric.

Ginger and turmeric have anti-inflammatory properties and I use them liberally in soups, stir-fries and stews. I tend to use fresh ginger, whilst I opt for powdered turmeric (easier to get hold of and less likely to stain the kitchen or my fingernails yellow…...). Garlic contains quercetin and allicin, both help protect against harmful bacteria.

This hearty soup uses cheap, plentiful parsnips. They’re a good source of fibre, as well as anti-oxidant vitamins C and E.

INGREDIENTS

1 large onion, chopped
2 cloves garlic, chopped or grated
1 tbsp coconut oil
4 medium parsnips, peeled and chopped into 2cm chunks
1 tsp cumin, coriander and turmeric
1 tbsp curry paste (I used Patak’s Rogan Josh – any curry paste will work so use what you have or even a teaspoon of curry powder is fine)
1L chicken or vegetable stock
1/3 cup desiccated coconut (use one with no added sugar or preservatives)
1/3 cup red lentils
pinch sea salt
black pepper

READY?

Melt the coconut oil in a pan and gently fry the onions for 6-8 minutes until they become translucent.
Add the garlic and a pinch of sea salt and cook gently for 2 more minutes.
Add the cumin, coriander and turmeric; stir to coat the onions and garlic.
Add the curry paste and stir with a splash of stock to stop everything sticking to the pan.
Throw in the chunks of parsnip, then the rest of the stock, season with salt and pepper.
Add the lentils and desiccated coconut, bring to the boil then let everything simmer for 15 minutes until the parsnip is tender. If it looks too thick whilst it's cooking, add some water.
Allow the soup to cool, then blend it with a stick blender, food processor or whatever gadget you have at home.
Serve hot with with a sprinkle of fresh coriander if you fancy it.

Revel in the fact that you've got a stash of immunity-boosting soup to last you for several days.

Here's another turmeric-fuelled recipe for you to try.

Let me know what you think. Leave a comment below or over on instagram.