Anti-Inflammatory Soup with Turmeric and Ginger
Ingredients
- Thumb size of chopped fresh ginger
- Coconut oil
- 1 cup of coconut milk
- 1 cube of organic vegetable stock
- 3 cups of water
- 4 shiitake mushrooms
- 1 thinly sliced carrot
- Handful of rice noodles
- Some broccoli
- 1 clove of garlic
- 2 tsp of turmeric powder
- 1 tsp of Tamari
- 1 tsp of rice wine vinegar
- Handful of spinach
- Fresh coriander for garnish
Preparation
Toast chopped fresh ginger in coconut oil.
Pour a cup of coconut milk over it, add 1 cube of organic vegetable stock, 3 cups of water, 4 shiitake mushrooms, and 1 thinly sliced carrot, then bring to boil.
Add a handful of rice noodles, some broccoli, a clove of garlic, and 2 tsp of turmeric powder.
Stir it all together and cook for a couple of minutes.
Season with 1 tsp of Tamari and 1 tsp of rice wine vinegar, and add a handful of spinach.
Garnish with fresh coriander and serve.