Potato, chicken and turmeric soup
Is there anything more gratifying than a big bowl of chicken soup? I find the whole process of preparing a big batch of chicken soup and enjoying it for days on end to be incredibly therapeutic. The scents, the familiarity, the belly-feel…it’s all so pleasant and uncomplicated. If you’re like me and you enjoy a big bowl of chicken soup during those chilly fall and winter evenings, you’re going to go BONKERS over this recipe. This is a powerfully healing recipe for both preventing and getting rid of colds. Since cold and flu season is upon us, you’ll want to keep this one in your arsenal to stay on top of your immunity game, and to whip up when someone in your house gets sick.
In case you’re new to turmeric, I’ll give you a brief run-down about why it’s so cool.
Health Benefits of TurmericNatural anti-inflammatory (great for those with autoimmunity, arthritis, or those looking to heal from something…anything!)
Packed with antioxidants, which helps eliminate free-radicals, thereby preventing disease, slowing down the aging process, and fighting cancer.
Boosts levels of your brain hormone, BDNF, which can help reverse and prevent brain-related illnesses like Alzheimer’s and depression.
May lower your risk of heart disease by improving the function of the endothelium (the lining of your blood vessels).
I will say, you can absolutely over-do it on turmeric, so be careful not to get too excited and add too much.
An Immunity-boosting turmeric chicken soup recipe to keep your body feeling strong and energized year round!
Ingredients
4 large potatoes2 yellow onions400 g chicken breast4 tablespoons turmeric2 ml whole milk1 tablespoon smoked paprika2 tablespoons coriander seeds1 tablespoon cumin powder2 tablespoons pumpkin seedssalt and oil
Preparation
Boil the potatoes, peel them and set aside. In a non-stick pan, pour extra virgin olive oil and fry the cumin powder together with the finely chopped onion. After a couple of minutes, add the chopped chicken. Cook for about 10 minutes. In a saucepan place the potatoes cut into chunks and the sautéed chicken; Add the milk and blend everything with the blender. Add the turmeric, chopped coriander at the moment and season with salt. Bring to a boil and serve the soup very hot with pumpkin seeds that you have lightly toasted and a sprinkling of smoked paprika.
Is there anything more gratifying than a big bowl of chicken soup? I find the whole process of preparing a big batch of chicken soup and enjoying it for days on end to be incredibly therapeutic. The scents, the familiarity, the belly-feel…it’s all so pleasant and uncomplicated. If you’re like me and you enjoy a big bowl of chicken soup during those chilly fall and winter evenings, you’re going to go BONKERS over this recipe. This is a powerfully healing recipe for both preventing and getting rid of colds. Since cold and flu season is upon us, you’ll want to keep this one in your arsenal to stay on top of your immunity game, and to whip up when someone in your house gets sick.
In case you’re new to turmeric, I’ll give you a brief run-down about why it’s so cool.
Health Benefits of Turmeric
Natural anti-inflammatory (great for those with autoimmunity, arthritis, or those looking to heal from something…anything!)
Packed with antioxidants, which helps eliminate free-radicals, thereby preventing disease, slowing down the aging process, and fighting cancer.
Boosts levels of your brain hormone, BDNF, which can help reverse and prevent brain-related illnesses like Alzheimer’s and depression.
May lower your risk of heart disease by improving the function of the endothelium (the lining of your blood vessels).
I will say, you can absolutely over-do it on turmeric, so be careful not to get too excited and add too much.
An Immunity-boosting turmeric chicken soup recipe to keep your body feeling strong and energized year round!
Ingredients
4 large potatoes
2 yellow onions
400 g chicken breast
4 tablespoons turmeric
2 ml whole milk
1 tablespoon smoked paprika
2 tablespoons coriander seeds
1 tablespoon cumin powder
2 tablespoons pumpkin seeds
salt and oil
Preparation
Boil the potatoes, peel them and set aside. In a non-stick pan, pour extra virgin olive oil and fry the cumin powder together with the finely chopped onion. After a couple of minutes, add the chopped chicken. Cook for about 10 minutes. In a saucepan place the potatoes cut into chunks and the sautéed chicken; Add the milk and blend everything with the blender. Add the turmeric, chopped coriander at the moment and season with salt. Bring to a boil and serve the soup very hot with pumpkin seeds that you have lightly toasted and a sprinkling of smoked paprika.
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