Turmeric Zucchini Soup
This Zucchini Soup recipe is a modified version of another recipe by my friend Miss Dot. You will enjoy this anti-inflammatory turmeric zucchini soup recipe!
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Anti-Inflammatory Turmeric Zucchini Soup
Prep
Cook
Total
Yield 4-6 Servings
Ingredients:
- 2 pounds organic zucchini, trimmed and chopped
- 3 1/2 cups organic animal (beef, chicken or veggie) stock
- 1/2 cup organic coconut milk
- 1 cup chopped yellow onions
- 1 tsp. minced garlic
- 1 tbsp. coconut oil
- 1 tsp apple cider vinegar
- 2 tsp. curry or turmeric powder
- 1/2 teaspoon pink salt
- Pinch of black pepper
- Pinch cayenne
- Chopped cilantro, garnish
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.
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 antioxidants. Turmeric contains powerful curcuminoid antioxidants 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.
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.
thank you for this recipe…look forward to making it. When are the apple cider vinegar and pepper supposed to be added? Thank you.
At the same time you put in the turmuric
Do you know where pink salt is sold?
Hey Joe – Any health food store – Whole Foods and Trader Joe’s
Joe, I buy it at Costco.
Yes.