It is, once again, a snowy and windy day in Montreal. It is the perfect weather for making a healthy soup, dressing in a cozy onesie and getting under a blanket to read or watch a movie. (Can you guess what I’ll be doing once I’m done writing? I love weekends.) This Healthy Turmeric Soup is perfect for today.
I had some leftover baked butternut squash, along with some vegetables I had originally bought for salads. While I love salads, I need some variety to my diet! Therefore using the ingredients for a soup instead was still considered a win.
This soup is another example of “eating the rainbow”- something I am trying my best to do more often. I had some leftover lean ground pork from a recent recipe so I split this recipe and added meat to half. Therefore it can be made for meat lovers and vegetarians alike. If you desire to have a thicker soup, you can blend everything together, or you can add coconut milk.
Healthy Turmeric Soup
Ingredients
- Baked Butternut Squash, chopped (I used leftovers from using butternut squash as a bowl for this recipe but bake it however you wish)
- 1-2 Large Carrots, sliced
- 1 Apple, Chopped (I used a green apple but any apple will do)
- 3-4 Cups Mixed Greens (Kale, Spinach, a mixture of your choosing)
- 1 Red Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 0.5 Tbsp Ground Cinnamon, or to your liking
- 0.5-1 Tbsp Ground Turmeric, or to your liking
- Dash of Dried Parsley, Oregano, Garlic Powder, Onion Powder
- 6 Cups Vegetable Broth
- 2 Cups Water
- 1 Tbsp Avocado Oil or Olive Oil
- Salt and Pepper, to taste
- Optional: A splash of lemon or lime juice, Orzo Pasta or Rice
Instructions
Heat the oil in a pot or Dutch oven over medium heat.
Add all of the ingredients, except for the leafy greens and stir well.
Bring to a boil for a few minutes before reducing the heat to a simmer. If using orzo or rice, cook until done.
Add the leafy greens and heat through.
You can use a handheld blender to make this into a smoother soup, but it is up to you! If you wish it were thicker, you can also add coconut milk- one of my favorite soup ingredients. It’s delicious any way you make it.
Serve with a toasted whole wheat bun or baguette.