I make this for myself whenever I feel as though I am coming down with a cold. you know – when you’ve got that shaky, exhausted feeling and general self-pity. Instead of spending a fortune on various over-the-counter paracetamol and lemon drinks, I drag myself into the kitchen and cook myself a cure. This is called feisty soup for a reason: it’s a bit like hot and sour Chinese soup in a way, and if this doesn’t help shift whatever is wrong with you, I’m not sure what will. I’ve combined lots of natural goodies that have antioxidant and other nutritional qualities – garlic for goodness, chillies to fire up your system, tomatoes for vitamin C and lemon and ginger to cleanse and revitalize.

(This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

Serves 2

1 onion

1 fat clove of garlic

a thick slice of ginger

1 red chilli

a splash of oil

1 x 400g carton or tin of chopped tomatoes

1 vegetable stock cube, dissolved in 200ml boiling water

juice of 1⁄2 a lemon or 2 teaspoons bottled lemon juice

a handful of parsley

Peel and chop the onion, garlic and ginger, chop the chilli, and put them all into a medium-sized saucepan with the oil. Cook on a low heat until the onion is softened. Tip in the chopped tomatoes, pour in the stock and add the lemon juice.

Chop the parsley and add to the saucepan as well.

Simmer away for about 20 minutes, until the onion and ginger have softened.

Blitz in a blender to achieve your desired consistency, I leave mine a bit chunky but it can be blended smooth.

Eat, and feel better soon!

Tips: If making this soup for little mouths, do not chop the chilli or use the seeds inside. Instead, halve the chilli down the middle and rinse it under a cold tap to remove the seeds, then add to the soup whole during cooking. Remove before blending.

Any remaining soup will keep in an airtight container in the fridge for 2 days, or in the freezer for 3 months.

The soup can be left whole and chunky as a fiery sauce to form part of a more substantial meal. Omit the stock, stir through a few handfuls of cooked prawns and some green beans, and serve with spaghetti or noodles.

‘Feisty Soup’ recipe from A Girl Called Jack.

Click here for my books!
All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.