Warming sweet potato, coconut and turmeric soup

by | Apr 9, 2019 | Recipes, Soups | 0 comments

This is one of my favourite soups to make if i’m feeling run down. It’s warming, soothing and digests very easily – a great way to give yourself some much needed nutrition without draining your reserves by eating something that’s complicated. It contains an array of immune boosting ingredients including turmeric, a potent anti-inflammatory and immune tonic, sulphur rich garlic and onion, chicken stock and an abundance of beta carotene and other phytonutrients from the orange veggies. It can be prepared quickly without too much fuss, so it’s suitable for when you’re feeling tired and out of sorts and in need of a hug in a bowl to cheer you up. To make it vegetarian just sub the chicken stock for vegetable stock. This soup is also great for little ones (even those who are veg-phobic!), I often recommend this to my clients who want to support their children’s immune systems but need to make the vegetables more appealing.

Warming sweet potato, turmeric and coconut soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large sweet potato, roughly chopped into chunks
  • ¼ squash, peeled and chopped into chunks
  • 2 carrots
  • 500ml chicken stock
  • 400ml coconut milk
  • 1tsp turmeric
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp celery salt
  • ¼ tsp ginger
  • 4 garlic cloves, crushed
  • 1 medium onion, diced
  • Coconut oil
  • Fresh flat leafed parsley (optional)
Instructions
  1. Melt 1tbsp coconut oil in a pan
  2. Add the onion with a pinch of salt and sauté on a medium heat for a few minutes until translucent
  3. Add the herbs/ spices and the garlic, stirring frequently for 1-2 minutes so they don't burn
  4. Add stock, coconut milk, sweet potato, squash and carrots to pan
  5. Leave to simmer on medium heat for 10-15 minutes or until veg is soft
  6. Blend the soup with a hand blender until smooth
  7. Ladle into bowls and serve with a sprinkling of finely chopped parsley

 

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