Healing Autumn Vegetable Turmeric Soup
Healing Autumn Vegetable Turmeric Soup is one of my personal healing elixirs with warm comforting flavors, healing spices and beautiful golden color.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup, Breakfast, Lunch, Dinner
- Cuisine: Vegan, Paleo, Gluten Free
Ingredients
Scale
- 2 tablespoons coconut oil or ghee
- 1 large onion, chopped
- 2 cloves garlic, coarsely chopped
- 1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder
- 2 tablespoons chopped fresh turmeric or 2 teaspoons dried turmeric
- 4 cups butternut squash (1 small)
- 2 cups fresh fennel, stalks removed, bulb coarsely chopped (1 medium fennel)
- 2 cups cauliflower, chopped
- 1 cup organic apple, chopped with peel left on if organic (peel if not organic)
- 4 cups chicken bone broth or vegetable broth
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon black pepper
- Maldon salt flakes, (or any coarse salt), Chipotle powder or smoked paprika for garnish
Instructions
- In a large soup pot, heat the oil over medium high heat.
- Add onion and a pinch of salt, saute for 5 minutes until onion is translucent.
- Add garlic, ginger and turmeric. Saute 30 seconds until fragrant. Add the butternut squash, fennel, cauliflower and apple. Stir to combine.
- Season with sea salt and black pepper. Add stock and cover. Bring to a boil over high heat and then lower to a simmer. Cover and simmer for 20 minutes or until the butternut squash is tender.
- Transfer to a blender or use an immersion blender and blend until smooth.
- Serve warm with a sprinkle of coarse salt and chipotle powder (if you like spicy, I do) or smoked paprika.