This one’s a winner! It’s super simple, delicious and the perfect soup to strengthen your immune system, pick you up and provide you with some comfortable warmth on cold and rainy days. 

The soup is anti-inflammatory and immune boosting, containing seasonal veggies which your body will favour right now and is easily made. I like making bigger batches of this one so that I can treat myself to a comforting leftover lunch the next day.


What you’ll need for 2: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 big sweet potato, cut in 4 and sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 carrots⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 organic chicken fillets (optional to use veggie chicken)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/3 cup of quinoa, rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 4 garlic cloves, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • thumbsized piece of ginger, thinly sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • juice of 1/2 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp. tamari or soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 handfuls of cilantro, coarsely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • salt & pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

optional but very nice to have: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 jar of organic chicken broth (for extra minerals and iron) 👌⠀⠀⠀⠀⠀⠀⠀⠀⠀



Bring chicken, quinoa, garlic, ginger, and 5 cups water (or 4 cups of water and 1 jar of chicken broth) to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until your quinoa is done and the chicken is firm, 10–12 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Add sweet potatoes to the pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to the pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.⠀⠀⠀⠀⠀⠀

Divide soup among bowls. Top with cilantro and lots of black pepper.⠀


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