A lot of people associate soups with winter, but not us. Head over to West Africa or South-East Asia and you’ll find all kinds of broths and soups on offer, all making the most of local veg and flavours.

This ginger noodle soup is perfect for staving off spring colds, being full of antibacterial spices and fermented ingredients. Chinese five spice, for example, is a mix of star anise, cinnamon, Szechuan pepper and fennel seeds, and it’s rich in antioxidants and minerals such as copper, iron and manganese. Miso paste is incredibly flavoursome, and it’s known to be a powerful gut ingredient (useful, given that 80% of our immune system is located in the gut). Plant-wise, you’ve got pak choi, carrot, spring onions and shiitake mushrooms, and silken tofu provides a shot of protein.

This soup takes 20 minutes to throw together and you could always change up the plants, according to taste.

Give your immune system a spring clean with a bowl of fiery ginger noodle soup