Yummy soup! Good for your gut, good for your immunity!
It’s this great time of the year where days are lovely but nights start to get fresher. It’s also a great time to think about recipes that can provide not only warmth but are also good for the gut and we know what’s good for the gut is good for our mood and our immune system.
This soup contains curcumin, the key compound in turmeric, which is a natural anti-inflammatory and antioxidant. Drinking it warmed with some healthy fat maximises the healing properties of curcumin and increases its absorption.
* 1L (4 cups) bone broth (you can make your own or buy good quality store-bought)
* 2 skinless organic chicken breast fillets, cut into 3 cm cubes
* 1 knob (¼ cup) fresh ginger, peeled and grated
* 2 carrots, thinly diced
* 2 celery stalks, thinly diced
* 1 leek, halved, thinly sliced
* 100g cauliflower (grated or pulsed in a food processor until it resembles grains of rice)
* 1 tsp apple cider vinegar
* 1 tsp ground turmeric
* Pinch of salt and black pepper
* Large handful of chopped coriander leaves
* Greek or coconut yoghurt
1. Combine the broth and ginger in a saucepan over medium heat and bring to a simmer.
2. Add diced chicken, reduce the heat to low and cover with the lid to gently poach for 10 minutes.
3. Add the apple cider vinegar, turmeric and black pepper.
4. Add the carrots, celery, leek and cauliflower and cook for another 5 minutes, or until the vegetables are tender.
5. Serve with a garnish of coriander leaves and yoghurt.
Note: If you need more liquid in the soup, just use more bone broth or you can add boiling water as you go.