Can you tell I’m obsessed with the “turmeric trend”? It’s for a good reason though! As I mentioned in this post, there are so many amazing health benefits. One for me is that it reduces inflammation. I’ve had joint pain for basically my whole life, but lately it was getting more frequent. I started drinking golden milk everyday, and I haven’t had it since! My body just overall feels so much better. I do not think it’s purely due to golden milk. I’ve also been on the Candida protocol and taking supplements for that, but I haven’t taken anything for joint pain. I think everything working together has helped so much!
Anyway, all that being said, I’m always looking for ways to add more turmeric to my diet and found this soup! Even my Dallin (my husband) likes it and as I’ve mentioned, he has more normal taste buds than me 😂
Notes:
- I added the kale topping from this recipe and loved it (dal ate his on the side, I liked mine in my soup!)
- Remember, turmeric needs fat and pepper to increase bioavailability. Everything is sautéed in olive oil, so there’s the fat, and I’d make sure to add a tiny bit of pepper to taste (that may not be for everyone though)
- I subbed chicken broth for water (obviously skip if vegan or vegetarian) and only used 3-4 cups because I like a very thick soup
This recipe is from Pinch of Yum. Her soup recipes are just phenomenal! Recipe here! Enjoy!
Gratitude as a Form of Self Care