As the cooler months approach and sniffles become more common, many of us turn to one tried-and-true comfort food: soup. Have you ever wondered why soup feels so good when you're sick? The same properties that make this "comfort food" a rockstar also makes it perfect for your stomach.
Try this favorite recipe of ours with anti-inflammatory ingredients to soothe your stomach and support healthy digestion.
Anti-Inflammatory Quinoa and Butternut Squash Soup
Serves 4-6
Ingredients:
- 1 small onion, finely chopped
- 1 tbsp extra-virgin olive oil, avocado, or coconut oil
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 clove garlic, minced
- 1 tbsp ground turmeric
- 1/4 tsp fresh ginger, minced (or substitute 1 tsp ground)
- 4 cups vegetable or chicken broth
- 1 butternut squash, peeled and cubed
- 1/2 cup cooked quinoa
- 1 can full fat coconut milk
- Himalayan salt and pepper to taste
Directions:
Prepare quinoa according to package directions. Set aside.
In a large pot, heat oil to medium. Add onions and sauté until soft and translucent.
Add carrots and celery and sauté for another 5 minutes.
Add the garlic, turmeric, and ginger and sauté until fragrance, 1-2 more minutes.
Add the vegetable or chicken broth and butternut squash.
Bring to a boil, and reduce to a simmer until the squash is fully cooked (about 10-12 minutes).
Stir in canned coconut milk and cooked quinoa.
Garnish with any fresh herbs of your choice such as fresh cilantro or parsley, and serve immediately.
For a creamier soup: Before you add the coconut milk and quinoa, with a slotted spoon, remove about half of the vegetables from the pot and place in a blender or food processor. Blend until smooth, and then pour back in to the rest of the soup.
Recipe modified from Dr. Taz, MD integrated medicine