"Turmeric Soup" is a vibrant and nourishing recipe featuring the powerful flavors of turmeric and ginger. The soup begins with a tablespoon of coconut oil infused with slices of ginger and turmeric, creating a fragrant and aromatic base. Sodium-free vegetable broth forms the liquid foundation, providing a light and wholesome backdrop. The addition of chopped scallions contributes a fresh and savory element to the soup. The recipe offers flexibility by allowing the inclusion of a protein of choice, such as chicken or tofu, enhancing the soup's heartiness and nutritional profile. This Turmeric Soup not only provides a delicious and comforting meal but also harnesses the potential health benefits associated with the anti-inflammatory properties of turmeric
- 1 tbsp coconut oil
- 1 knuckle ginger cut into slices
- 1 knuckle turmeric cut into slices
- 4 cups sodium-free vegetable broth
- 2 stalks scallions chopped
- protein of choice chicken, tofu, etc.
Preheat pan to medium heat.
Add coconut oil, sliced ginger and turmeric to pan.
Meanwhile, in a separate pot, bring vegetable broth to a boil.
Reduce heat of vegetable broth and add ginger and turmeric.
Cool, then add chopped scallions.
If you’d like, add protein such as chicken or tofu.