Broccoli Avocado Tumeric Soup

Perfect healthy cold weather soup! This is dairy/grain free and vegan (for those on restricted diets use veggie broth). It’s relatively easy to make. I don’t have a food processor, but my heavy duty blender did the trick. Just be very careful and start off slow. Don’t overfill, otherwise you could have scalding hot soup everywhere.

Ingredients:

• 1 Tbsp coconut or extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, diced
• 1/2 red bell pepper diced
• 4 cloves garlic, minced
• 1/2 tsp chili powder
• 1 Tbsp turmeric powder
• 4 cups chicken stock or bone broth (for vegan use veggie broth)
• 1 head broccoli, trimmed and chopped (6 cups)
• 3 cups baby spinach
• 1 avocado, chopped, plus more for garnish
• Coarse salt and freshly ground black pepper 

                                                                                Directions:

1. Heat oil in a medium pot over medium heat. Add onion, garlic, bell pepper, chili powder, and turmeric and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
2. Transfer soup to blend and puree with avocado. I like a little texture, so I left 3 cups out and mixed in the blended portion with the reserved. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.
3. Enjoy!

Cauliflower Coconut Ginger Tumeric Stew

This delicious stew is perfect for vegetarians or meat eaters. It’s full of healthy fats and turmeric is an anti-inflammatory. Comforting and warm, it’s one the whole family can enjoy for dinner. Add in some chicken or tofu for extra protein. If you’re enjoying a bit of grains, this pairs nicely with wild rice.

Ingredients

• 2 Tbsp coconut oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 3 ripe tomatoes, finely chopped
• 1 medium head cauliflower, stemmed and cut into bite-size florets
• 1 jalapeno, stemmed, seeded, chopped
• 1 C chopped kale or spinach if you don’t like kale
• 2 tsp ginger paste
• 1 Tbsp cumin powder
• 1 Tbsp coriander powder
• 1 tsp turmeric powder
• 1 can full-fat, unsweetened coconut milk
• 1 tsp sea salt
• 2 Tbsp chopped cilantro

Instructions

In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

 

Nutritional Analysis Per Serving: 

calories 204 • fat 24 g • saturated fat 20 g • cholesterol 0 mg • fiber 6 g • protein 6 g • carbohydrate 18 g • sodium 588 mg