Hi wild things ;)
It’s been hot here – summer has definitely started early, and I am not complaining. I love living in New England, because I love having seasons. I get bored pretty quickly in the summer, but also the same goes for winter. I love our falls, and they are certainly too short. Spring is basically non-existent here now. It’s either freezing or scorching (thanks a lot global warming). But right now, I am 100% embracing the heat.
And there’s a reason why I am talking about this… basically to say I am the crazy person who still makes and eats soup in the summer heat. I was sweating eating this, I swear… but I love it soooo much. Soup is probably one of my favorite meals ever. This one is especially great for you because it is loaded with turmeric – that is what gives it the gorgeous golden hue. LOVE.
I’ve talked about turmeric a ton in the past on here – because I love it so – but mostly because of its bangin’ health bennies. I note some of my favorite health benefits alongside this recipe for golden cashew milk HERE. I’ve also made a turmeric latte, which is one of my favorite pick-me-ups. You can find that recipe HERE.
But today, we’re talking about turmeric soup. Turmeric has sort of a peppery flavor to it, so I find that adding it to soups is my favorite way to enjoy it. I use coconut oil because the slightly sweet and softness of coconut oil pairs very well with turmeric… it’s a very warm flavor. Plus… coconut oil = everything. More about coconut oil later (I have an awesome post planned for you guys that I need to flesh out!) But until then, you can read up on 28 health benefits of coconut oil from our friends at Well-Being Secrets.
You don’t have to add noodles to this, or you could skip udon and use anything else, really. I imagine rice noodles also work great with this recipe. I really love udon, and I find them very cheap at Ocean State Job Lot. You can also find at Whole Foods and probably Stop and Shop (I don’t shop there, but probably, right?)
Play around with the veggies – I literally used whatever I had lying around in the fridge. I think other great additions would be sweet potato, kale, or pea pods.
Recipe
You will need:
- 1 tbs coconut oil
- 1/2 zucchini, diced
- 1/2 onion, sliced
- 5 button mushrooms, sliced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 tbs Better Than Bouillion
- 4 cups water
- 2 tbs turmeric
- Dash of garlic powder and red pepper flakes
- 1/2 block tofu, diced
- Salt and pepper, to taste
- Cooked udon noodles (optional)
To make:
- In a large pot, add tbs of coconut oil and all veggies. Sauté for about 5 minutes.
- Add turmeric, garlic powder, red pepper flakes. Stir to cover all veggies.
- Add Better Than Bouillion and water – stir well and bring to a boil. While you wait, dice your tofu into blocks.
- Once boiling, add tofu, salt, and pepper. Turn heat down to low and simmer for about 10-15 minutes.
- Cook udon noodles separately and add to soup when done.
- Serve hot!
So yeah, it’s in the 80’s and 90’s around my parts these days but just give this a go one morning when it is still cool. It’s a great way to get turmeric into your diet and reap all the goodness it has to offer. Your insides will thank you. Stay cool, friends! xx bianca
