This turmeric soup is super yummy and packed full of nutrients and antioxidants, helping to support a healthy immune system and sure to keep you warm and cosy during the cooler months.
Garlic, garlic and... more garlic!
This recipe calls for tons of garlic. The benefits of garlic have, for years, attracted people who prefer natural, homemade remedies to support the prevention of common colds and ailments.
Used for medicinal purposes by various cultures for years, garlic contains vitamins C and B6, manganese, selenium and other antioxidants, notably allicin. Allicin, known for its healing properties, is said to release when garlic is broken, sliced or crushed, and the enzyme is activated. Plus it acts as a vampire repellent... so there's always that. ;)
Another key ingredient in this soup is turmeric. Turmeric contains many sought after compounds (such as curcumin and ar-turmerone) that never occur as an isolate in nature for good reason. Taking isolated single nutrients, as you might find in a curcumin capsule, is not a normal way to eat and some of the vital elements that make these compounds so beneficial are missing. That’s why Sari Foods Organic Turmeric Powder includes the entire root with its complete and complex nutritional makeup that your body can recognize and utilize.
We weren't kidding when we said this soup is packed full of nutrient goodness!
You will need:
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 large celery stalks, chopped
- 4 large carrots, peeled and chopped
- 1 cup mushrooms, sliced
- 10 cloves garlic, minced
- 8 cups vegetable stock
- 2 bay leaves
- 1 tsp. Sari Foods Organic Turmeric Powder
- ½ tsp. crushed red pepper
- 1½ tsp. sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups baby kale leaves
- Heat oil on a medium heat in a large pan and sauté onion, celery and carrots for around 5 minutes. Add mushrooms and garlic and cook for another 3 minutes.
- Stir in the stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil.
- Cover and turn down heat to a simmer for 15 to 20 minutes.
- Add kale, cover and simmer for additional 5 minutes. Discard bay leaves, serve and enjoy!