Creamy Turmeric & Ginger Vegetable Soup
This recipe is not only a great soup to keep you warm in the winter, but it's also very healing for your gut. All the ingredients in this recipe are GAPS and Body Ecology friendly if you are following those diets, and it's ideal for those that suffer from leaky gut. This is because the base of the soup is bone broth and it contains onions, cabbage, ginger, turmeric, all known to be very healing foods. It also doesn't include starchy carbs or dairy, but it's still creamy and very delicious.
In this recipe, we use the Turmeric Bone Broth Powder by Ancient Nutrition. Bone Broth Protein begins as a true bone broth liquid. It’s then dehydrated, making it into a concentrated source of high-quality, tasty powder. Bone Broth Protein powder comes with the same benefits of homemade broth. Using Bone Broth Powder is a quick and easy way to make nutritious soup, but you can always substitute it with homemade broth if you'd rather.
Time: 40 min Serves: 4-6
3 tablespoons olive oil
1 onion, diced
3 leeks, sliced
4 cloves garlic, minced
½ head of green cabbage, thinly sliced & roughly chopped
4 carrots, sliced
1 small head cauliflower, chopped into florets
1 quart of filtered water
2 scoops Turmeric Bone Broth Powder by Ancient Nutrition (or you can replace water and bone broth powder with 1 quart of homemade broth with turmeric)
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon white pepper
1 cup fresh tomatoes, diced
3 green onions, thinly sliced
1-2 inches fresh ginger, finely peeled & grated (approx. 1 tablespoon)
avocado slices for garnish
Prepare leeks by slicing off the tough green tops and roots, leaving just the white and light green part. Slice lengthwise and clean out any debris under running water before slicing. Heat the oil in a large pot and sauté onion, leeks, and garlic until soft. Add cabbage, carrots, and cauliflower to the vegetables and cover with 1-quart of water. Stir in bone broth powder and seasonings. Loosely cover and simmer over medium-low heat until vegetables are tender, stirring as needed.
Reduce heat to low and carefully scoop out 4 cups of the vegetables into a high-speed blender. Blend on high until vegetables are liquefied and pour back into the soup. Stir in tomatoes, green onions, and fresh ginger. Continue to simmer another 5-10 minutes. Allow to cool and adjust seasonings with additional salt & pepper to your liking. Serve garnished with avocado slices.