Happy January dear friends!
Hippocrates, the ancient Greek physician and noted “Father of Modern Medicine” once said, “Let food be thy medicine, and medicine be thy food.” His wisdom has certainly born out through the ages.
For me, the start of a new year means it’s time to hit the reset button. In the aftermath of the indulgence and excess of the holidays, my body naturally wants to reclaim balance. I need a little detox! The cold embrace of winter also instinctively draws me to the kitchen to make comfort foods.
Nothing soothes like a big pot of homemade soup, and this restorative concoction of flavorful herbs and vegetables is tasty, nourishing, and healing.
The delicious base broth in this recipe gets its beautiful golden color from a generous dose of turmeric–an Indian spice known for possessing powerful anti-inflammatory and antioxidant properties. Add to that fresh ginger root and garlic (two more powerhouse spices which enhance digestion and bolster immunity) for a soul-satisfying, healthy fusion of flavors that will warm the cockles of your heart. Be sure to take a moment to inhale the intoxicating aromas that will fill your kitchen as the soup simmers on the stove.
For substance, I added thinly sliced Savoy cabbage (a seasonal favorite), earthy Shiitake mushrooms (another delicious immune booster), and finished with a combination of garnet yam “zoodles” and gluten-free rice noodles. Feel free to experiment with your own unique blend of seasonal veggies!
Garnish your steaming bowl of healthy goodness with some sliced scallions, green onion tops (or whatever herbs strike your fancy), and grab a spoon. May you enjoy a delicious start to the new year.
I think Hippocrates would approve.
NOURISHING DETOX SOUP (serves 6) *gluten-free & vegan friendly
Printer-friendly recipe: Nourishing Detox Soup
Inspired by Feasting At Home
Ingredients for the base broth:
- 1-3 tablespoons olive oil
- 1 onion, diced
- 1-2 tablespoons fresh ginger root, peeled and grated
- 4-5 garlic cloves, grated or finely minced
- 2 teaspoon turmeric powder (or 3 teaspoons fresh turmeric, finely grated)
- ¼ teaspoon mustard seed
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¾ teaspoon sea salt & ground black pepper
- 4 cups water
- 4 cups chicken stock (or substitute veggie stock if preferred for a vegan-friendly version)
- ⅛ teaspoon cayenne, or to taste
- 1 tablespoon apple cider vinegar
- 4 ounces gluten-free brown rice Pad Thai noodles
- 1/2 small Savoy cabbage, sliced crosswise very thin
- 2 C Shiitake mushrooms, sliced
- 2 C Garnet yam zoodles
- fresh scallions, green onion or herbs of choice.
- Heat 1 tablespoon olive oil in a medium sauce pan over medium heat. Add sliced Shiitake mushrooms and sauté 2-3 minutes. Set aside.
- Heat 2 tablespoons olive oil in a medium-sized stock pot over medium heat. Add the onion and sauté until translucent; about 3 minutes.
- Lower the heat to medium-low and add the ginger root. Sauté 3-4 minutes until it begins to brown, stirring frequently.
- Add the garlic and continue to sauté for 2 minutes.
- Add all the remaining spices and cook 1 more minute.
- Add water, stock, salt and bring to a simmer. Add vinegar and taste. Adjust seasonings to your liking.
- Add the rice noodles and continue simmering for 4 minutes. Remove from heat and immediately add sautéed Shiitake mushrooms, cabbage, and sweet potato zoodles. (Note: the hot soup will automatically cook the cabbage & sweet potato zoodles).
The soup will keep in the refrigerator for a week or you may follow this recipe through step #6 and freeze the base broth to enjoy later.