Is anyone else tired of this on-again, off-again crazy weather we're having? My sinuses and overall health can't keep up with these weather mood swings! Since it is still winter- even though a heat wave here and there proves differently- my body is still highly susceptible to illness, especially with Ulcerative Colitis. This winter, however, I have really been on an anti-inflammative kick more than ever. Any food or product that may reduce the inflammation levels can probably be found in my kitchen somewhere. That being said, ginger and tumeric are two of the best foods containing anti-inflammatory properties. If you struggle with chronic illness or seem to get sick a lot, or maybe you just want to step up your health game, you should add these two things into your diet.
Anywho! Back to the soup this week... I found this fantastic soup recipe that has both ginger and tumeric, and lots of other immune-boosting vegetables as well. My only major modification to the original recipe is the addition of pulled chicken, as you will see in my final note. With grad school starting, my Crossfit workouts mixed in between classes, and training clients in the evenings, I really needed to make sure I was getting enough protein in my diet.
With the rain returning for another bout (at least here in NorCal!), it is the perfect time to try out this delicious sickness-fighting soup. Test it out and let me know what you think!
3 carrots - peel and chop into chunks
1 medium white onion - peel and chop into chunks
1 medium leek - peel and chop into chunks (When cutting, make sure to use the white and pale green parts and get rid of the dark green leafy parts
1 baby bok choy - chopped into chunks
2 medium or 1 large sweet potato - unpeeled and chopped into chunks
8 oz white mushrooms (Remove stems and cut them in fourths)
1 medium lemon - juiced
2-3-in piece peeled ginger - Add to pot whole and remove half way through cooking
2-3 tbsp coconut oil
1 tbsp ground turmeric
1 tbsp ground black pepper
Salt to taste
~6 quarts water - or enough to fill the pot with 1 inch of space at the top
- In a large pot, add all ingredients except salt and stock.
- Fill pot with water so that there is about 1 inch of room left at the top.
- Cook on medium high with lid on the pot for about 1 hour. Taste soup and add or remove ginger based on your own preference of potency. I personally take it out at this time as it is just the right amount of taste.
- Continue cooking soup for about 1.5 to 2 hours or until all vegetables are very soft. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.
- Serve right after it finishes cooking. You may store it in the fridge for up to 1 week, or in the freezer for 6 months.
Note: I decided later on that I wanted to add protein to this soup, so I cooked a couple organic chicken breasts in my 6 quart Crock Pot to make pulled chicken. I then added the pulled chicken to the soup, making it a nice and flavorful chicken and vegetable soup.