Golden Veggie loaded soup is the perfect easy and delicious recipe to build our immune systems.
An active ingredient in turmeric is curcumin which is an anti-inflammatory and is antioxidant rich. This recipe makes the benefits of turmeric even more bio-available (ie absorbed better) by doing the following :
1.) cooking it as opposed to consuming it raw
2.) adding coconut milk! Pairing turmeric with fats like coconut, fish, nuts or avocado helps to bypass the liver and have the curcumin be directly absorbed into your blood stream.
I also added in some sautéed veggies like bell pepper, zucchini and kale to pack an even bigger nutrient-dense punch. You can add in whatever veggies you have on hand.
-1 cup water
-32oz Chicken stock (or veggie)
-2 tablespoons ground turmeric
-1 teaspoon yellow curry powder
-1 tablespoon minced or finely chopped ginger
-Dash of salt and black pepper
-1 bell pepper, chopped into larger pieces
-2 zucchinis, chopped into larger pieces
11 teaspoon minced garlic
-6 ounces kale
-Dash of red pepper flakes (you can add more or less based on your preference)
-one 13.5oz can lite (or regular) coconut milk
1.) Sauté kale, chopped bell pepper, zucchini, ginger and garlic in a pot on high heat. Add in the turmeric, curry, black pepper and red pepper flakes. Do not add in the salt now as it will release the moisture from the veggies. We want them to sauté with direct heat on the pan and not in their juices.
2.) Once the veggies get some char/color to them, add in the stock, water and salt.
3.) Allow to simmer for 5-10 minutes or until all veggies are cooked through. Finally, you can add in the can of coconut milk and stir.
1.) You can add any protein you’d like whether it’s chicken or beef or you can keep it vegetarian and add tofu. This is a very versatile soup so whatever protein you’d add, it’ll take on the flavor of the broth.