Winter Soups & Infusions

During the winter, we all feel like drinking hot beverages. You’re in luck, because we’ve got some infusions and soups that will simultaneously keep you cozy and stimulate your immune system to provide some protection against the season’s common cold.

How to prepare a medicinal infusion

• To prepare one cup, use a teaspoon of dried leaves in a loose-leaf tea ball.
• Pour simmering water onto the infusion and cover.
• Let brew for 10-12 mn for flowers, 15mn for leaves.
• This will allow the active ingredients of the plant to be processed in the beverage.

Thyme infusion as an effective antiseptic

If you suffer from insomnia, restrain from drinking this infusion in the evening.
Thyme is a powerful anti-infection herb. The Sumerians used it as a remedy some 5000 years ago. It was also used for medicinal purpose during the Middle Ages. It is a staple for our natural medicine cabinet.

Rosemary as anti-infection and for pain relief

Unlike thyme, Rosemary can be consumed in the evening. The ideal solution would be to drink thyme infusions in the morning and switch to rosemary in the afternoon and the evening.

Cinnamon to keep viruses and bacteria at bay

• Place one cinnamon stick or a teaspoon of cinnamon powder for a large cup of cold water, bring to a boil and let it simmer for 5 min.
• Take it off the heat and let brew for another 10 min.
• You may add some lemon or some dried leaves or flowers to complete your infusion.

Agrimony to fight gastroenteritis, flu symptoms and fever

Agrimony leaves are available at herbalists’ stores.

Fresh ginger

It can be added to all the infusions described above in case of fever. It invigorates the body and helps it fight the fever.

Blackberry as an anti-infection for sore throat

You may also add some Mallow flowers since they have a soothing effect. If your throat feels particularly painful, you may add some cloves as a topical anesthetic.

Soups to make you feel warm

Some soups are better suited for lunch than for dinner. You may add various vegetables, potatoes, beans and also pasta or tapioca to your lunch soups. Avoid adding any of these to an evening soup but you may add zucchinis in order to get a creamy or “velouté” texture.

Pumpkin soup to help maintain maintain good eyesight

This vegetable protects against retinal degeneration.

Pesto Soup
Ingredients for 6

• 450 grams of fresh white beans
• 2 potatoes
• 1 carrot
• 200 grams of snap common beans
• 80 grams of pasta shells

Pesto

• 10 large basil leaves
• 1 garlic clove
• 1 tomato
• 6 cl of olive oil
• 50 grams of grated Gruyère
• salt, pepper

Preparation

1. Clean the white beans
2. Peel the potatoes and the carrot
3. Top and tail the snap common beans
4. Wash the vegetables and dice them.
5. Place the white beans and the carrot in 1.5 liter of boiling water. Cover and let cook for 40 mn.
6. Add the snap common beans and the potatoes in a large pot.
7. Add salt and pepper and let cook for 25 mn. Add the pasta shells for 10 mn without a cover.
8. Peel the garlic clove and smash it in a mortar with the basil leaves.
9. Place the tomato in boiling water for a few seconds, then peel it, take the seeds off and crush it.
10. Add the crushed tomato to the mortar and smash until you get a smooth texture. Incorporate gradually the grated Gruyère and the olive oil.
11. Finally, Place this mixture in a soup tureen. Add the hot soup gradually and make sure the pesto is well diluted. Let sit for 5 mn, adjust the seasoning to taste.