With winter just around the corner and our health firmly in the Covid-19 spotlight there has seldom been a better time to eat healthy food. Soups have long been a staple, and tasty way to get plenty of nutrients into your body with very few calories.
This attitude of high nutrients and low calories has long been espoused by chef Juliet Stephenson of Brookdale health hydro in the KwaZulu-Natal Midlands. Along with dietician Caryn Davies, Stephenson has developed a menu at Brookdale rich in salads, soups and even desserts that look to health first.
The pair’s carefully developed Ginger, Turmeric and Carrot soup is just one such meal, and as well as being healthy it is also absolutely delicious.
Ginger has long been known for its health benefits. Recently, as well as helping with inflammation, the root was found to help lower bad LDL cholesterol. A small recent study demonstrated that control groups who consumed 3g of ginger (that’s about half a teaspoon) three times a day experienced a significantly higher reduction in triglyceride and cholesterol than the placebo group.
Carrots too are packed with health benefits. While the claims of dark-vision may have been propaganda from World War 2 it does include lots of beta carotene, fibre, vitamin K1, potassium, and antioxidants.
And all this is packed in a small bowl of easy to make soup.
If you like this you may also like: RECIPE: Minestrone soup
- 2 tbsp coconut or olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- thumb size (3cm) fresh
- ginger, grated
- 2 celery stalks, chopped
- 1 tsp ground cinnamon
- 2 tsp ground turmeric
- herb salt and ground black
- pepper to taste
- 750g carrots, peeled and chopped
- 1ℓ vegetable stock
- (can use bone broth)
- coriander leaves and chilli flakes
Heat oil in a saucepan and sauté onion, garlic, ginger, celery and spices together. Add carrots and stock and allow to simmer until carrots are tender. Liquidise, season to taste and spoon into soup bowls.
Serve hot garnished with coriander leaves and chilli flakes.