Not Just Delicious, Turmeric and Vegetable Soup Is Healthy Too!

The benefits of turmeric (Curcuma longa) supplementation are well recognized. Turmeric is an herb native to India, and is commonly used in Indian cooking. It is known to be a potent anti-inflammatory agent, and is beneficial for arthritic conditions. More recent research indicates that it may have chemo-preventive/ anti-carcinogenic properties; it may improve cardiovascular health in postmenopausal women; it may also improve symptoms for ulcerative colitis and Crohn’s disease.

While Meriva or Meriva-SR  by Thorne Research are great turmeric supplements, if you want to add turmeric to your food here is a great recipe for late summer. This flavorful soup is loaded with fresh vegetables and provides protein also!

Turmeric and Vegetable Soup

Ingredients

1 tsp cumin seeds

1 small onion, chopped

1 tsp diced fresh ginger- optional

1 tsp diced jalapeno pepper- optional

1/8 tsp turmeric powder

1 tsp ground cayenne pepper or to taste

1 tablespoons olive oil

4 cups organic vegetable broth

1 can (15 oz.) organic navy or garbanzo beans, rinsed & drained

½ cup diced peeled red potato

½ cup fresh green beans cut into 2inch pieces

½ cup chopped carrots

½ cup chopped peeled tomato

1 cup chopped zucchini

1 cup chopped fresh spinach

2 tablespoons tomato paste

Freshly ground black pepper- to taste

Garam masala to taste- optional (available at Indian grocery stores)

1-2 tablespoons chopped fresh cilantro- optional

Directions

In a large saucepan, heat olive oil on medium-low heat, add cumin seeds and sizzle to golden brown; add ginger and jalapeno (if using), and sauté for 10 seconds; add onions, turmeric and cayenne pepper and sauté until onions are tender. Add the next six ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Add zucchini and continue to simmer for 10 or 15 more minutes or until vegetables are tender.

Stir in chopped spinach and tomato paste, black pepper and/or garam masala. Cover and simmer on low for 5 minutes.

Add cilantro just before serving. Serve hot.

Makes 4 servings.