About the Recipe
Notes:
This soup is a delicious way to keep warm and healthy during the winter.
Ginger is warming, anti-inflammatory and may help reduce the risk of arthritis.
Turmeric is anti-inflammatory and may help reduce depression.
Fennel is great for your digestion, it reduces inflammation and decreases bacteria that causes gassiness.
Carrots reduce the risk of some cancers, reduce blood pressure and support immunity.
Garlic has anti-viral properties, lowers blood pressure, and builds immunity.
Butternut squash is great for stimulating immunity, collagen synthesis and wound repair.
Leeks promote weight loss reduce inflammation, fight heart disease, and reduce cancer.
Ingredients
Ingredients:
1 leek , cleaned and sliced1 leek , cleaned and sliced
1 cup chopped fennel (1 small head)
3 cups chopped carrots cone #3
1 cup chopped butternut squash (or more carrots)
2 garlic cloves , Cone #1
1 tablespoon grated ginger (about a 2-inch piece)
1 tablespoon turmeric
Salt & pepper to taste
3 cups veggie broth
1 can coconut milk
Preparation
Steps:
Pre heat the pan- Add the fennel, leeks, carrots, and squash.
Sauté for 3-5 minutes until the veggies start to soften.
Add the garlic, ginger, turmeric, salt, and pepper, and sauté for a few more minutes.
Add the broth and coconut milk. Bring the mixture to a boil, cover, and simmer for 20 minutes.
Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender.
Taste and adjust the seasonings to your taste.
Serve immediately with a dollop of coconut yogurt and enjoy.