Turmeric has powerful anti-inflammatory and antiviral effects whilst also being a very strong antioxidant. This root has been widely studied by science for its incredible healing properties and has been used for centuries in Ayuverdic medicine as a natural cold and flu remedy. Enjoy all the health benefits of turmeric in this mild tasting vegetable-based soup.

| Serves 4 |

Ingredients

1 tbsp coconut oil

1 medium yellow onion, diced

3 carrots, peeled and diced

3 stalks of celery, diced

1 zucchini, diced

4 garlic cloves, crushed

1 tsp fresh ginger, grated

2 tsp turmeric powder (we love Zandi Organics Turmeric Blend) or use 2 tsp fresh turmeric, grated

2 tsp ground cumin

1 tsp smoked paprika

⅛ teaspoon red pepper flakes (optional)

1 cup red lentils (or whichever colour you prefer)

4 cups broth (vegetable or chicken broth, homemade if possible)

2 cups spinach, kale or greens of choice

1 400g can organic coconut cream

Method

Heat oil in large pot. Add onion, saute for 3 minutes.

Add carrots and celery, and saute until veggies are slightly soft about 5 minutes.

Add garlic and spices, cooking until aromatic, about 1 minute.

Add lentils and broth. Bring to boil, then reduce heat to simmering, cooking uncovered for about 25 minutes or until lentils are soft.

Add greens and coconut cream and stir until incorporated.

As you can see, this is a very versatile soup. As written, it is vegan, though you can add meat or animal products if you like. Squash and bell peppers would be a great addition. You can also replace the onion with leek, or add lemongrass for a thai flair. Add cilantro and lime juice for some last minute freshness.