Anti-Inflammatory Turkey Soup

In a previous article, I talked about a few foods that can help boost your immune system, and today tumeric is the star of the show. Turmeric has been linked to reducing inflammation in the body, which is essential in post-workout or surf recovery.

This soup packs a protein punch as well so if you’re someone who struggles to get adequate protein, you’ll love this recipe!

Ingredients:

2 tbs olive oil

2 tbs mirepoix

1 leek, rinsed and sliced thin

4-6 cloves of garlic

2 tsp turmeric

1 tsp cumin

1/2 tsp cayenne pepper

252 raw Japanese sweet potatoes (about 2)

1 pound of 93% lean ground turkey

4 cups of bone broth (turkey or chicken)

1 can of reduced-fat coconut milk (or full fat if you prefer)

Salt and pepper

Optional: chopped fresh parsley stirred in at the time of eating.

Directions:

Dice potatoes, mince garlic, and slice leeks.

Put a soup pot on the stove and heat over medium. Add in olive oil and then the mirepoix until fragrant. Add in garlic until fragrant and add in the leeks. Stir for about 2-3 minutes until the leeks are caramelized.

Add turmeric, cumin, and cayenne pepper and stir for about 1 minutes until fragrant.

Add in potatoes and cook for 3-5 minutes before throwing in the ground turkey. Cook the turkey until it’s browned and then add in the bone broth.

Bring the soup to a light simmer for 15-20 minutes. Add in the coconut milk for the last 5 minutes so it doesn’t separate.