Coconut & Turmeric Soup

My latest favourite! This yummy soup is packed with a healthy punch. Better controlled weight, appetite and healthy gut due to prebiotic – onion and garlic, which are a type of fiber that feeds your good gut bacteria. Your gut bacteria has a big impact on your health in many ways! It is crucial for healthy digestion, mineral absorption and regulation of hormone production. Healthy fats in coconut oil and coconut milk will keep your hormones in check, boost your metabolism, and ease inflammation. Turmeric has ample health benefits too, it contains a natural anti-inflammatory compound called curcumin.

Ingredients:

1 tablespoon coconut oil

1 cup chopped onions

½ cup chopped carrots

11/2 cup chopped mushrooms

3 cloves of garlic

1 cup wild rice

1 tablespoon tomato paste

½ teaspoon curry powder

1 turmeric (I use fresh one, about 1-2 cm long, peeled and grated or powdered approx 1 table spoon)

½ teaspoon cumin, ground ginger, salt, pepper

4 cups vegetable stock

2-3 cups of water

Can of coconut milk

1 cup frozen green beans

1 can of chickpeas

Method:

Melt the coconut oil in a large pot. Add onion and carrots and saute until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 – 3 minutes. Stir in wild rice, tomato paste and spices.

Add liquids to the pot and bring to the boil. Reduce the heat and simmer for 50 – 60 minutes, until the rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through. Blend if you prefer creamy soups.

Serve immediately with a garnish of lime juice and/or coriander if desired!

Optimise your health with good nutrition, which is essential in healthy conception and happy pregnancy!

This recipe comes from www.simplyquinoa.com.