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Comfort yourself with this cold weather recipe
[/fusion_title][/fusion_builder_column][fusion_builder_column type=”1_3″ layout=”1_3″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_imageframe image_id=”3943|medium” max_width=”” style_type=”dropshadow” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align=”center” lightbox=”yes” gallery_id=”” lightbox_image=”https://dorothyeats.com/wp-content/uploads/Turmeric-Garbanzo-Bean-Soup-.jpg” lightbox_image_id=”3943|full” alt=”Turmeric garbanzo bean soup” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://dorothyeats.com/wp-content/uploads/Turmeric-Garbanzo-Bean-Soup–300×225.jpg[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”2_3″ layout=”2_3″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]
Not only is it soup weather but it’s also anti-inflammatory season. The cold and sometimes wet weather of winter can reek havoc with our joints creating aches and pains. I can’t control the weather, but I can make lifestyle choices to help me through the season. For me, this anti-inflammatory soup is just what the doctor ordered. In addition to focusing on diet, I increase my yoga and qigong sessions and try to take at least one bath a week with epsom salts. The bath is very effective at warming me up before bedtime so that I sleep soundly (enhanced by the magnesium in the salts).
I made this recipe with chicken stock, but it’s fine to use vegetable broth instead if you’re vegetarian or vegan. I also use both leeks and fennel in the soup since both are great for digestion.
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Ingredients
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1/4 C olive oil
1 leek, thinly sliced, white part only
1 bulb fennel, thinly sliced
2 cloves garlic
1/2 head cauliflower, cut into 2″ pieces
1 yukon gold potato, cut into 2″ pieces
2 t ground turmeric
1 t salt
freshly ground pepper to taste
pinch red chili flakes
6 C chicken or vegetable stock
1 C cooked garbanzo beans
olive oil to drizzle on top
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Instructions
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Place the olive oil in a large pot over a high heat.
Add the leeks, fennel, and garlic and saute until the vegetables have softened and begin to brown, about 5-8 minutes.
Add the cauliflower, potato, turmeric, salt, pepper, and chili flakes and saute an additional minute to combine the ingredients.
Add the chicken stock and bring to a boil.
Reduce to a simmer and cook, stirring occasionally until the vegetables are tender, about 12-15 minutes.
Puree the soup with an immersion blender or in a blender until smooth.
Place in a serving bowl and garnish with garbanzo beans and drizzle with olive oil.
Serves 4-6
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