Lucky Recipes

Sazzy's Soup Of Immunity

Cooking Time: 1.5 hours

Difficulty: Easy

Serves: 6


• 1KG pumpkin (peeled & diced)
• 2 large carrots (peeled & diced)
• 10 large garlic cloves
• 1 litre liquid chicken stock
• Large handful of fresh thyme (yes it’s a little bitch to pick all the leaves off the stalks - but suck it up & just do it)
• 500ml water
• Tablespoon of Lucky Taco Habanero Hot Sauce
• Juice of half orange
• Juice of half lemon
• 2 TBSPNS ground turmeric
• 2 TBSPNS wholegrain mustard
• 2 TBSPNS Manuka honey (or whatever honey you like, honey 😜)
• 4 TBSPNS grated ginger
• Olive oil
• Salt & pepper
• Natural yoghurt (optional garnish)
• Vietnamese mint (or any garden herb) - optional garnish
• Thinly sliced fresh red chilli (optional garnish)


• Pre-heat oven to 180 degrees.
• Get out 2 large roasting trays. In one, place all the diced pumpkin (as evenly spread as poss), drizzle with olive oil, season with salt & pepper, 1 TBSPN ground turmeric and sprinkle over half of the fresh thyme leaves that you’ve so lovingly plucked...😜
• In the secondary roasting dish, place all the diced carrot (evenly spread) and wedge the garlic cloves throughout. Blob over the honey & mustard & drizzle with olive oil. Season with salt & pepper & add remaining TBSPN ground turmeric & add remaining half of thyme leaves.
• Bung it all in the oven for about 45 mins. Check on it after half an hour. You want the veggies to be just turning light golden brown. Use your nose! It’ll smell ready!
• After you’ve taken veggies out of the oven. Add to a large pot on the stove-top.
• Add chicken stock, water, citrus juice, habanero hot sauce & grated ginger.
• Bring to the boil & then simmer for 15 mins. Turn off the heat & let it cool.
• Get a mini stick blitzer, and blitz the mixture in the pot. If you haven’t got one - get one, you’ll never look back.
• The soup should be perfect texture & consistency, but you can always thicken or thin down if you so desire.
• Bring back up to heat when you’re ready to eat. You want it piping hot!
• We added a TEENY bit more salt and another squeeze of lemon at the back end. So just TASTE TASTE TASTE & adjust according to your taste-buds.
• We like a bitta zhuzz on top. We add a dollop of natural yoghurt, some sliced, fresh red chilli & Vietnamese mint (any green garden herbs work).
• Serve with crusty bread & enjoy! 



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