Anti- Inflammatory Ginger and Turmeric Soup
This recipe is a perfectly delicious anti-inflammatory ginger and turmeric soup. It’s packed full of nutrients and flavour, as well as being easy on the gut! Ginger has been used for centuries to help calm upset stomachs. Ginger helps to stimulate the creation of bile and therefore is the perfect ingredient for aiding digestion. Turmeric – if you know you know. Turmeric is a well-known anti-inflammatory ingredient. Curcumin, within turmeric and alongside black pepper, helps to reduce inflammation within the gut and throughout your entire body! Turmeric is also used as an ingredient to help sooth muscles in our digestive systems in order for food to pass through more easily.
Ingredients
- 1 tablespoon of olive oil
- 1 Leek sliced
- 136g of chopped fennel
- 450g of chopped carrots
- 136g of chopped butternut squash
- 2 cloves of garlic, finely chopped
- 1 tablespoon of grated ginger
- 1 tablespoon of turmeric powder
- Salt and pepper (season to taste)
- 1.2l of vegetable broth
- 1 can of light coconut milk
Method
- Heat olive oil in large saucepan. Add the fennel, leeks, carrots and squash. Saute for 3-5minutes until the veggies start to soften slightly.
- Next add the garlic, ginger, turmeric and the salt and pepper and continue sautéing for a few more minutes.
- Next add in the broth and the coconut milk. Bring the mixture to a boil and then cover and simmer for roughly 20 minutes.
- Once the soup is cooked, then add it all into a blender and blend until the mixture is creamy in texture. Taste and adjust seasonings to your taste.
- Serve immediately with a dollop of coconut yoghurt or crème fraiche and happy eating!
- If you have leftovers you can always freeze the soup and have again another day!
- Prep time: 10 mins
- Cook time: 40 mins
- Total Time: 50 mins
- Serves: 4 people (can be made in bulk and frozen for another day!)
- Calories: 220 kcal