After Thanksgiving weekend in Boulder with my family, I feel the need to lighten up my diet for a few days to allow my body to come back into balance. We had a great time together, cooking, eating, hiking and playing with the baby (the best part). We took Avery on his first hike to Chautauqua Park. Don’t you love those sunglasses on him?
It was wonderful eating all the delicious food and wine but it does make me feel a little heavier, not just physically but emotionally too. Rich foods also tend to be acid forming. The good news is we can reduce the acidic build up quickly by returning to a more alkaline diet. Now that I am home again, lightening up the diet for the next few days quickly resets my digestion and rebalances my hormones. I will feel light and radiant once again.
This soup is an anti-inflammatory brothy vegetable soup full of healing spices that satisfy your taste buds and restore balance. It contains three powerful ingredients; ginger, turmeric and bone broth.
Ginger is called the universal spice in Ayurveda. Scientific studies have shown it supports healthy microbes, a healthy intestinal wall and acts as a digestive stimulant for nutrient assimilation.
Turmeric contains a compound called curcumin which is a strong anti-inflammatory. Studies have found it to be an excellent compound for fighting all kinds of inflammation including arthritis. Curcumin is also shown to increase cognition. Turmeric can be used to help treat a variety of digestive problems, including digestive tract inflammation and reduction of gas and bloating.
Hopefully you took your turkey bones and made a huge pot of bone broth. Bone broth contains alkaline minerals that quickly restore balance. It’s one of the most healing foods for your digestive system. It has been used in traditional cultures for thousands of years as a diet staple. The gelatinous material in bone broth protects and heals the mucosal lining of the digestive tract. It provides key raw materials that help the cells of the digestive system to regenerate. If you don’t eat turkey, the soup can be made with vegetable broth instead.
Enjoy the recipe, it will make you feel so good. If you eat this soup as a light dinner your body will come back into balance very quickly.
If you are paleo and don’t eat beans leave them out. I don’t eat beans right now and I love this soup without them.Print
A delicious anti-inflammatory brothy vegetable soup.
- 1 tablespoon ghee or coconut oil
- 1 large onion, diced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
- 2 teaspoons garlic, minced (3–4 cloves)
- 1 tablespoon fresh ginger, minced or ½ teaspoon ground ginger
- 6 cups chicken broth or vegetable broth or water
- 1 teaspoon Celtic sea salt
- ½ teaspoon black pepper
- 2 cups cauliflower, cut into small florets
- ½ of 15-ounce can white beans, drained and rinsed (optional)
- 2 cups kale, stems removed, chopped
- cilantro, chopped for garnish (optional)
- Heat ghee in a large soup pot over medium-low.
- Add onion, stir. Cook for 5-7 minutes, until the onions begin to brown.
- Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
- Add turmeric, garlic and ginger; stir until the vegetables are coated.
- Cook for 1 minute, until fragrant.
- Add broth or water, salt, and pepper; stir. Bring to a boil.
- Add cauliflower. Cover and reduce heat.
- Simmer for 10-15 minutes, until cauliflower is tender.
- When the cauliflower is fork tender, add beans and kale.
- Cook until the kale is slightly wilted, 2-3 minutes.
- Serve hot garnished with cilantro.
- Category: Soup
- Cuisine: Paleo, Healthy, Vegan
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