Servings: 4 | Prep time: 10 min | Cooking time: 30 min
Turmeric is an anti-inflammatory superstar
This soup is nutritious and even more so with the addition of turmeric that has powerful anti-inflammatory and antioxidant properties.
Ingredients:
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 1 teaspoon ginger (minced)
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper
- 1 large butternut (peeled and cubed)
- 1 tin coconut milk
- 1 ½ cups vegetable broth (See recipe) or use herbs and water
- 1 teaspoon turmeric
- 2 teaspoon nutritional yeast
- Himalayan Rock Salt and Pepper to taste
Method:
- Add a teaspoon of coconut oil in a pot and fry onion, garlic, ginger, thyme and cayenne until onion is translucent and soft.
- Add turmeric spice and combine.
- Add in the coconut milk, vegetable broth and pumpkin cubes and bring to the boil.
- Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 – 15 minutes).
- Mix in the nutritional yeast.
- Remove from the heat and blend in food processor or with a stick blender until smooth.
- Add salt and pepper to taste. Garnish with pumpkin seeds (optional).
- *Tip: This soup freezes well and makes a nice lunch the next day with whole wheat or sourdough bread.
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