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The Benefits of Turmeric (and a really good soup recipe!)

turmeric kale chickpea soup

There’s a lot of buzz around turmeric these days, and there’s good reason for it.

Hidden deep in the plant’s bright yellow roots is an extraordinarily powerful compound called curcumin that has the unique ability to block an enzyme that causes inflammation, while combatting free radical damage to vital organs like your brain and heart.  In fact, because of curcumin’s anti-inflammatory and antioxidant benefits some are calling it the “natural remedy of the century.”

If you think inflammation is something that only happens when you’re injured you’re making a big mistake. Many experts now believe “silent inflammation” is the root cause of many of the common signs of aging, from diminished brain and heart function to painful joints, low energy levels and more.

Don’t be afraid of its bright yellow color, give turmeric a try. Start with this super easy soup recipe we found on one of our favorite Instagram accounts, @eatsbyames. We added fresh, minced ginger to the original recipe, but you can leave that out if you’d like.

Make this part of your weekend meal prep to have on hand for lunch all week long. (Just be sure to pack it in a stain proof container. Turmeric’s bright yellow color sure does stain anything it comes into contact with.)

Vegan Turmeric and Chickpea Soup:

What you’ll need:
2 tablespoons extra-virgin olive oil (EVOO)
1 cup chopped red bell pepper*
1 cup chopped yellow onion*
1 cup diced sweet potato*
1 clove minced garlic
3 teaspoons turmeric
1 tablespoon fresh, finely minced ginger (optional)
½ teaspoon ground black pepper
½ teaspoon salt
3 cups vegetable stock
1 cup lite coconut milk
3 cups chopped kale (could substitute spinach)
1 can chick-peas, rinsed and drained
2 tablespoons fresh lime juice
2 tablespoons fresh packed parsley leaves
(*We’re too lazy to measure so we just used the whole bell pepper, onion and sweet potato)

What to do:
Heat the EVOO in a large soup pot over medium heat.
Sauté the bell pepper, onion and sweet potato for 5 minutes in the EVOO.
Add in the garlic, ginger (if using), turmeric, salt and pepper, vegetable stock, and coconut milk.
Stir and bring everything to a boil. Simmer 10 minutes.
Add the chickpeas and kale. Simmer 5 – 10 minutes more until the kale is soft. (If you’ve substituted spinach this will only take a couple of minutes.)
Add the lime juice and parsley.

Nutrition Info:
Serves 5
Calories: 289
Protein: 10.5g
Total Carbohydrates: 44.4g
Dietary Fiber: 10.2g
Total Sugars: 10.1g
Total Fat: 9.2g
Saturated Fat: 1.7g

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