Immune-boosting, fridge foraged soup
Showing you how to create extraordinary feel good food with Maldon Salt.
Photography by Maldon Salt.
I always have bits of ginger, chilli and turmeric lurking in the fridge and in the winter months, there is always a pumpkin too. I roast it whole – either in the wood-fired oven or the regular oven until it’s soft inside. I don’t bother to peel the ginger; I want the nutrients in the skin, plus it’s undetectable. But if you want to peel yours – scaring the skin off with a teaspoon works best!