This soup is warming, pleasantly spicy and lemony! There’s a lot of ginger in this recipe; that’s where most of the spice comes from! Aromatic turmeric and sharp black pepper add to this soup’s anti-inflammatory, healing nature. I recommend using low sodium, organic vegetable broth as well as organic vegetables and spices.

Curcumin has been known to have digestive properties while piperine enhances digestive enzyme activity in the stomach. Turmeric and black pepper are both known to have anti-inflammatory properties which can reduce gut inflammation and aid in digestion.

You can play around with the vegetables in this soup, however I have chosen mostly low carb, leafy green vegetables. Add a squeeze of lemon for an extra zing and a splash of vitamin C! I make this soup every week and have it on hand for an easy lunch or dinner side dish. I love this Le Cruset stockpot for soups! I have this Dutch Oven as well (in Marseille) and use it for soups. I choose cast iron cookware because it lasts a lifetime, the quality is amazing and there’s no transfer of harmful chemicals or metals into the food while cooking.

I hope you love it! Let me know how it comes out and make sure to tag me on Instagram @health.girl.guru and #HGGBITES #UNTOX

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