Happy Friday everyone! I believe it is safe to say that I am in love with cooking! Cooking is not only a fun pass time but also a wonderful opportunity for me to experiment with all sorts of fun ideas that come to my mind. That is why it is such a treat for me every time I get to share with you all some recipes that I personally find both enjoyable and consciously sourced. Cooking my own meals is not only fun, but also ensures that I know I am fueling my body with the right sources of energy. This week’s recipes all have two things in common.
They are all soup related (perfect for our winter weather)
They are all anti-inflammatory!
Go ahead and give these recipes a try and experience for yourself how a recipe can be both tasteful and health-conscious at the same time.
Sweet Potato Turmeric Soup
Ingredients
2 tablespoons (30 ml) avocado oil or olive oil
1 small sweet onion, diced
1 tablespoon (10 g) finely chopped fresh ginger
2 cups (270 g) diced sweet potatoes
2 (14-ounce [399-g]) cans black beans, drained and rinsed
1 (14-ounce [399-g]) can diced tomatoes, with liquid
2 teaspoons (4 g) ground turmeric
1 teaspoon ground cumin
1 teaspoon sea salt, plus more to taste
3 cups (700 ml) vegetable broth
1 cup (240 ml) full-fat coconut milk
Juice of 2 limes
Optional: organic sour cream
Directions
Heat a large stockpot to medium heat. Coat the bottom with oil, then toss in the onion, ginger, and sweet potatoes. Cook for 4 to 5 minutes, or until fragrant.
Add the black beans, tomatoes with liquid, turmeric, cumin, and salt. Stir until the ingredients are combined, then add your vegetable broth.
Bring the soup to a slight boil; reduce the heat to a simmer. Let simmer for 10 to 12 minutes. Pour in the coconut milk and stir so that it melts in the soup. Add the juice of the limes to the pot.
Add sour cream on top when serving (if desired).
Chickpea Spice Bowl
Ingredients
1 tablespoon avocado oil
1 15-ounce can rinsed and drained chickpeas
½ teaspoon ground turmeric
¼ teaspoon plus a pinch of paprika
¼ teaspoon ground ginger
¼ teaspoon sea salt
Pinch of fresh ground pepper
1 red bell pepper, chopped into 1-inch pieces
2 cups frozen cauliflower rice
1 5-ounce container of plain coconut or Greek yogurt
3 scallions, chopped
Directions
Chop scallions and bell pepper. Drain chickpeas.
Heat a nonstick skillet over medium heat with avocado oil. Add chickpeas, turmeric, ¼ teaspoon paprika, ginger, salt, and pepper. Cook for 2 minutes, stirring occasionally, then add bell pepper and cauliflower rice. Cook for 3 more minutes, stirring occasionally.
Spoon into two bowls. Top with dollop of yogurt, sprinkle of paprika, and fresh scallions.
Coconut Ginger Soup
Ingredients
1 quart bone or vegetable broth
1¾ cups full-fat coconut milk
A piece of fresh ginger, peeled and finely sliced
½ teaspoon ground turmeric
Juice 1 lemon
¼ teaspoon red chili flakes
A small handful of cilantro, roughly chopped
2 teaspoons coconut oil
Sea salt and freshly ground black pepper
Directions
Place all the ingredients, except for the cilantro and coconut oil, into a medium saucepan, and bring to a gentle simmer.
Simmer for 5 to 10 minutes, remove from the heat, and allow to cool for a few minutes.
Season with sea salt and plenty of black pepper, sprinkle over the cilantro, and spoon in the coconut oil. Taste and add more lemon juice if you