Turmeric Zucchini Soup

  • FDA Disclaimer
    The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. Learn More
  • Affliliate Disclosure
    In compliance with the FTC guidelines, please assume the following about links and posts on this site: Many of the links on DrJockers.com are affiliate links of which I receive a small commission from sales of certain items, but the price is the same for you. If I post an affiliate link to a product, it is something that I personally use, support and would recommend without an affiliate link. Learn More
  • Privacy Policy
    Please read the Privacy Policy carefully before you start to use DrJockers.com. By using DrJockers.com or by clicking to accept or agree to Terms of Use when this option is made available to you, you accept and agree to be bound and abide by the Privacy Policy. Learn More

zucchini soup

Turmeric Zucchini Soup

This Zucchini Soup recipe is a modified version of another recipe by my friend Miss Dot.  She is extremely talented and has a wonderful blog that I highly recommend.  You will enjoy this anti-inflammatory turmeric zucchini soup recipe!

Anti-Inflammatory Turmeric Zucchini Soup

Prep

Cook

Total

Yield 4-6 servings

Ingredients:

Instructions:

Step #1: In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry or turmeric powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds.

Step #2: Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.

Step #3: Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the coconut milk. Simmer for 3 minutes.

Step #4: Adjust the seasoning, to taste. Serve garnished with the cilantro.

Note: This soup can also be served cold. If desired, simply refrigerate for 4-6 hours, until well chilled.

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

Courses side dish

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 170

% Daily Value

Total Fat 12 g

18%

Total Carbohydrates 8 g

3%

Dietary Fiber 2 g

8%

Sugars 3 g

Protein 9 g

18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

leakygutrecipe_optinbanner_2-1

Dr Jockers Comments:

I am always looking for ways to get more turmeric into my diet anyway that I can.  This is a brilliant way as this is a great tasting soup that is full of healthy fats and anti-oxidants.  Turmeric contains powerful curcuminoid anti-oxidants that have profound anti-inflammatory benefits.  When you combine turmeric with good fats such as coconut oil and coconut milk along with black pepper you get maximal absorption of the curcuminoids.

Be sure to get the zucchini organic as non-organic varieties may be genetically modified.  Also, if you are sensitive to nightshades or don’t tolerate cayenne well be sure to keep that out.  You could use curry in this recipe as it contains turmeric along with many other herbs.  I personally, don’t do well with curry as it is too spicy for me but I LOVE turmeric so I just load it up with that.

USWELLNESSMEATSBANNER

Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

Categories

Side Dishes

Let’s Improve Your Health Today!

When You Register For Free Today You Get Instant Access To:

  • Digestion and Energy Quickstart Guide
  • 10 Fat Burning Dessert Recipes
  • Premium Digital Newsletter

Comments

comments

Comments

  1. Thank you for this. I will try this on Friday, after I buy the organic zucchini. I have everything else. I have been putting a teaspoon of turmeric in anything and everything to find the best way to get it in me! Some things good, some things not so good.

  2. thank you for this recipe…look forward to making it. When are the apple cider vinegar and pepper supposed to be added? Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.