This soup is perfect for the cold winter days. It’s easy to make and my body loves the anti-inflammatory properties of the turmeric. The broth is so good, I can eat it with every meal!
1 (13.5-ounce) can full-fat additive-free coconut milk (I use homemade to avoid the chemicals in the lining of cans)
1 Tablespoon peeled and minced ginger
1 Tablespoon peeled and minced fresh turmeric (or 1 teaspoon ground)
2 garlic cloves, minced
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 Cups broth (chicken broth is ideal but I have a sensitivity to chicken so I use beef broth; stock is fine too)
1 large broccoli crown, stems removed and finely diced (optional)
1 pound wild-caught, skinless whitefish fillet cut into
1-inch chunks (i.e. cod, halibut, bass)*
*Vegan Option: Leave the fish out and use vegetable broth instead of chicken/beef broth. You’ll have a warm and nourishing soup. I drink it throughout the day.
1. In a large pot, add the coconut milk, ginger, turmeric, garlic, carrots, celery, and broth. Bring to a simmer over medium heat, then cook for 10-15 minutes, until carrots are almost tender.
2. Add broccoli and cook until tender, roughly 5 minutes.
3. Add the fish and cook until opaque throughout, roughly 5 minutes.
TO SAVE TIME: This recipe takes 15 minute to make from start to finish because I make the broth ahead of time. Each week, I cook beef broth (containing carrots and celery) in a pressure cooker and store it in glass jars. When I make this soup, I simply add the broth to the recipe. Since it already contains carrots and celery, I add all of the ingredients together (except the fish, and broccoli – which I don’t eat), and heat about 10 minutes before adding the fish. 5 minutes later, it’s ready to serve!
*I use only organic and Non-GMO Verified ingredients when possible.