Description
A warm and nourishing turmeric soup that promotes wellness with its anti-inflammatory properties and rich flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups kale, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add ground turmeric and ground cumin, stirring well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and add coconut milk and chopped kale.
- Simmer for 10-15 minutes until kale is tender.
- Season with salt and pepper to taste.
- Blend the soup for a creamy texture if desired, then serve hot.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg