A Classic With A Healthy Kick To It: This Turmeric Tomato Detox Soup Recipe Will Do Your Body Good

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It’s no secret I’m a huge fan of a nice bowl of soup especially during these colder months so I’m always on the hunt for a new recipe to help keep my belly warm and satisfied!

I recently came across a recipe that put a twist to the good ol’ classic, Tomato Soup and I could not wait to try it!! The exciting new addition? TURMERIC!

This Turmeric Tomato Detox Soup is just what your body needs not only during these harsh winter months ahead but all year round because of all of the health benefits it has to offer!

I first fell in love with the superfood that is Turmeric when I started mixing it into my milk (Golden Milk, YUM!) not only does it taste delicious and add a little kick for my taste buds but it’s anti-inflammatory and antioxidant effects are unreal!

Tomatoes are also a great antioxidant source that aids in preventing cancer so when you combine the two you really are doing a body good and what better way to pair them than by a hearty soup!

If you’re starting to feel the sniffles coming on or just feel like your body needs a good detox then try making this easy and comforting recipe! I suggest making a big batch that way it’ll last you a few days, oh and a grilled cheese on the side wouldn’t hurt either! 😉

I present to you, The Turmeric Detox Soup! Happy cooking loves!!

INGREDIENTS:

5 oz cherry tomatoes, rinsed and cut in halves

1 can diced tomatoes with their sauce

½ cup low-sodium vegetable stock

1 small onion, finely diced

2 garlic cloves, minced

2 tsp turmeric powder

1 tsp coconut oil

½ tsp sea salt

1 tsp dried basil

1 tbsp apple cider vinegar

Freshly ground black pepper

 Gluten-free croutons or mixed seeds and nuts to garnish

PROCEDURE:

  1. Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
  2. Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
  3. Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
  4. Transfer into the blender and pulse to obtain a creamy liquid.
  5. Season with salt and pepper and serve garnished with gluten-free croutons or mixed seeds and nuts. (Remember, the Cucurmin compound of turmeric needs to be mixed with pepper that way it’s better absorbed by your body so be generous with it!)
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