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Immune boost soup

Based on ideas from ‘The Anti­cancer Diet’ by Dr Servan­ Schreiber.


1 large onion, chopped
1 yellow pepper, deseeded and chopped
2 large carrots, cleaned, chopped and cooked
4 peppadew peppers or 1 red chilli
1 chicken breast/ 200gr tofu, diced
2 garlic cloves
1 cup pumpkin puree
½ bottle passata
Chicken/vegetable stock


  1. Chop onion, peppers (and chilli)and chicken breast/tofu and fry gently in some oil.
  2. Add crushed garlic.
  3. When soft, add carrots, pumpkin puree and passata.
  4. Add enough stock to give it a good consistency, about 1 pint and a half – as thick or thin as you like it.
  5. Heat through, eat with crusty bread.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)