Updated: Mar 27
oh hello babes! Can you believe that 2018 is just a couple days away? like woah.
Anyways, I've really been loving turmeric recently. Anything anti-inflammatory but specifcally turmeric. Not only do I like the way it tastes and love the color but it has loads of health benefits.
Turmeric contains a compound known as curcumin that has powerful anti-inflammatory properties. Although acute short term inflammation helps the body fight off invaders, long term chronic inflammation does not. It can wreak some serious havoc on us human beings.
In fact several studies (1, 2, 3) now show that low-level chronic inflammation is a major player in almost every western disease including heart disease, metabolic syndrome, Alzheimers, cancer and other degenerative conditions. Yikes for real.
Its why I strive to eat an alkaline promoting diet.
Not only that but it is a powerful antioxidant that protects us from free radical damage that contributes to aging and disease. You know how much I like to slow down aging by supporting the bodies natural abilities. Turmeric is great for that.
Curcumin and turmeric are also linked to increased brain function, decreased depression, and mitigating arthritis.
Sign me up for that.
It is a really easy spice to encorporate into you diet either by adding it to soups, stir fry's, golden milk or bulletproof coffee.
The benefits are much more effective when paired with black pepper and fat, like coconut oil or avocado oil so be sure to combine them when eating.
Now that you know why I am obsessed with turmeric you will understand why you need to make this soup now.
Its so dang good. like GOOD good. I've eaten 3 bowls in the last 2 days and there are still leftovers. Luckily this is one of those recipes that gets better the longer it sits so don't be afraid of making a big batch. You'll eat it, trust me.
2 tbsp coconut oil
1 large yellow onion
4 garlic cloves, peeled and minced
2-3 inch knob of fresh turmeric, peeled and grated
4 cups golden cauliflower florets, chopped in bite sized pieces
1 delicata squash, de-seeded and chopped in bite sized pieces, skins on
2 tsp cinnamon
1/2-1 tsp cayenne (use less if you don't like a lot of spice, but I love it and think it rounds out the flavor)
1 tsp freshly cracked black pepper
2 tbsp hemp seeds
4 cups vegetable broth
1 lemon, juiced
1- 15oz can of garbanzo beans, rinsed and drained
pink salt to taste (I used about a tbsp total while seasoning through out the cooking process)
Optional But recommended Garnishes:
sliced green onion, crushed red pepper, micro greens, hemp seeds
Prep all ingredients as stated above.
In a large soup pot over medium high heat melt coconut oil. Once hot add in the onion and cook for 3-5 minutes stirring often. Season with pink salt.
Then add in the garlic and turmeric. Stir for 30 seconds and season with another pinch of salt.
Add in the cauliflower and squash, stir for 1 minute.
Then add in the spices, cinnamon, black pepper and cayenne. Stir to coat.
Next add in the hemp seeds and a pinch of salt. Then add in the vegetable broth and lemon juice.
Bring to a boil then lower to a simmer. Transfer 3/4 of the soup into the vitamix and blend on high until smooth.
Transfer back into the pot and pour in the garbanzo beas.
Mix well and then taste test it. Does it need any more seasoning and spices? How about salt? Awesome, now enjoy a big bowl and put on your desired toppings.
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for order.