Immunity turmeric soup. TNS
A bowl of soup is the ultimate versatile dish. It can be served as an appetiser or a main dish if you aren’t hungry enough for a proper meal.
There are also dessert soups, and no, I am not talking about melted ice cream! A common concoction is a chocolate mint soup.
Soups are also popular among those who are on a diet and prefer a low calorie meal option.
They are deliciously nutritious if cooked with the proper ingredients. I always opt for a bowl of soup when I am suffering from flu or sore throat.
Paired up with spices, soups can be packed with extra healing powers, as mentioned by nutrition expert Rachel Beller in her new book, “Power Spicing.” Spices, herbs and blends can decrease your risk of illnesses such as heart disease and cancer.
The book has a chapter that details the health benefits of various spices, from allspice to turmeric. The following soup recipe is good to have on hand during flu season. Beller says she makes it any time a family member is under the weather. The turmeric, ginger and garlic have anti-inflammatory properties and adding a little cayenne pepper also helps clear sinuses.
IMMUNITY TURMERIC SOUP
1 tablespoon extra-virgin olive oil
1 medium onion, chopped (about 2 cups)
3 garlic cloves, minced
1 medium carrot, sliced into 1/4-inch rounds (about 1 cup)
2 celery stalks, chopped
1 tablespoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
8 cups low-sodium vegetable broth
1 medium cauliflower head, cored and cut into florets (about 4 cups)
2 medium zucchini, diced (3 to 4 cups)
4 cups chopped kale or Swiss chard (9-10 ounces)
2 cups cooked cannellini beans, rinsed and drained
1. Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook 1 minute more.
2. Add the carrot and celery and cook for 3 minutes, allowing them to cook yet remain tender. Add the turmeric, ginger, black pepper and cayenne and stir until the vegetables are fully coated with the spices.
3. Increase the heat to medium-high, add the broth and bring the mixture to a boil. Once the mixture is boiling, reduce the heat to low and add cauliflower and zucchini. Cover the saucepan and simmer for 15 to 20 minutes, until the cauliflower is very tender.
4. Stir in the kale and cannellini beans and cook for 1 to 2 minutes more, until the greens are slightly wilted. Serve hot.
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