This broth-based soup was created after years of combining my favourite things from every yummy immune-boosting, turmeric-filled, heal-from-the-inside-out soup that I have made over the years. I make this soup every time I’m feeling rundown, in need of nourishment, or as soon as a feel a hint of a cold coming on, and I swear it makes me feel like I’m glowing inside. The spices are so warming and the ingredients so flavourful.
Ingredients
- 2.5 onions
- 2-3 tbsp fresh grated ginger
- 6+ cloves of garlic
- 2+ tbsp fresh grated turmeric (WEAR GLOVES!)
- 1 tsp powder turmeric
- ¼ tsp mustard seed
- 2.5 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 5 cups water
- 3 cups low sodium veggie broth (you can adjust the water/broth ratio to match your tastes)
- ¼ tsp cayenne
- 2.5 tsp apple cider vinegar
- 2-3 large chopped carrots
- 2-3 cups chopped celery
- Big bunch of spinach/kale
- Small bunch of parsley
- 1 can whole heirloom tomatoes, chopped
Directions
- In a large pot warm 2-3 tbsp of olive oil
- Add onions and sauté until fragrant
- Add ginger, garlic, and fresh turmeric, sauté 2-3 mins
- Add mustard seeds, cumin, coriander and turmeric powder
- Add water, stock and salt, bring to a simmer
- Add carrots and celery, let simmer for 15-20 mins (or so)
- Add apple cider vinegar to taste – start with 1 tsp and add more as desired
- When there are about ten mins left add the spinach, parsley and tomatoes
- Let sit on stove for a while with the element off to let the flavours “marry” and test carrots for softness
If I have them handy I always toss some microgreens on top before serving! Serves about 4-6.