Turmeric & Roasted Vegetable Soup

Turmeric is one of those wonderful superfoods that has a whole host of health benefits and what better way to reap these rewards than through eating a warming, immune system boosting turmeric & roasted vegetable soup? Turmeric comes from a root, closely resembling ginger. One of turmeric’s active components, curcumin, could quite possibly be one of the most studied medicinal plants of recent times. Its health benefits range from improving insulin sensitivity, improving liver function, calming inflammation and preventing cancer, according to Dr. Jockers.

“Turmeric is a seriously powerful root that seems to have endless health benefits. These include pain relief, anti-depressant, fat-burning, and so much more. It seems that research uncovers a new benefit of turmeric every day and I think anyone could benefit from consuming this powerful food.” Dr. Jockers

Turmeric has even been found to be beneficial in fighting pain, as it uses the same pathways as NSAIDS but doesn’t contain any of the unwanted side-effects. As many diseases are either caused or worsened by inflammation, reduction in this could be the greatest health benefit of all.

“Perhaps one of turmerics most known benefits is its powerful inflammation mitigating effects (4). This may be partially due to it’s blood sugar balancing effects, however there are potentially other mechanisms as well. Turmeric has been found to down regulate inflammatory enzymes known as the COX and LOX enzymes (5).” Dr. Jockers

Click here for printable recipe!

Turmeric & Roasted Vegetable Soup Recipe

Ingredients

2 pounds organic zucchini, peppers & eggplant chopped and roasted 3 1/2 cups organic bone broth 1/2 cup organic coconut milk 1 cup chopped onions 1 tsp minced garlic 1 tbsp coconut oil 1 tsp apple cider vinegar 2 tsp turmeric powder 1/2 teaspoon sea salt Pinch of black pepper Pinch cayenne Chopped cilantro

Method

Lay chopped vegetables onto a tray, drizzle with oil and roast in the oven for 20 minutes. In a heavy pan, heat the oil over medium heat. Add the onions and garlic and stir in the oil until soft, about 3 minutes. Add the turmeric powder, salt, and cayenne and stir for about 30 seconds. Add the roasted vegetables and stir occasionally. Pour in the stock and bring to a gentile boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes. Using an immersion blender, blend until smooth. Stir in coconut milk, season to taste and add fresh cilantro on top to serve. Click here for printable recipe! Source: Dr. Jockers

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