Neither plant nor animal, mushrooms are a fungus that are in a class, or kingdom, all of their own. The mighty mushroom provides us with remarkable and unique immune system support, and may even have anti-tumour, anti-allergic and anti-cancer effects. They are also a good source of fibre, selenium and B vitamins and are one of the only natural plant sources of vitamin D. Plus they taste great, which is always a bonus!
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This soup is chock full of important anti-inflammatory nutrients… and most importantly – taste! Carrots are a source of beta-carotene, a precursor for the antioxidant vitamin A required by the body to stabilise free radicals. Research has found psoriasis sufferers to be low in this key vitamin. Turmeric and ginger are great anti-inflammatory herbs and coconut oil has anti-bacterial and antiviral properties. You’ll need a great big saucepan for this one! Optional: If you have the time to put in a bit more effort give this soup a protein punch by topping with toasted chickpeas and cashew nut cream [recipe]