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Healing Ginger & Turmeric Zoodle Soup

The healing properties of ginger and turmeric together are the perfect recipe for reducing inflammation throughout the body. This restorative soup is not only delicious, with flavors bursting to please your palate, but it will also support and stimulate immune functions. Embrace the power of plants and get creative as you reap the benefits of effective anti-inflammatory practices. I’ve replaced traditional noodles with squash and hearts of palm noodles in this soup. It is nourishing, satisfying, and excellent for the digestive tract.

By Health Coach Ellen Postolowski

healing ginger and turmeric soup

Curry Paste Soup Base Ingredients:

  • One 4-inch piece of ginger, peeled and cut in half
  • One 4-inch piece of turmeric, peeled and cut in half (use 1 tsp turmeric powder if not available)
  • 4 medium garlic cloves, roughly chopped
  • 5 medium shallots, roughly sliced
  • 3 serrano chiles, stems, seeds removed and roughly chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriancer
  • ¼ cup of fresh lime juice

Soup Ingredients:

  • 2 Tbsp of avocado or olive oil
  • 2 large leeks, trimmed (lighter green parts only), cleaned and sliced
  • 2 cups of shitake mushrooms, sliced
  • 1 bunch of Swiss Chard leaves, stems removed, and roughly chopped
  • 4 cups of vegetable stock or low-sodium broth
  • ½ cup of canned coconut milk
  • 1 medium to large zucchini, spiralized
  • 1 9-ounce package of hearts of palm noodles (angel hair or linguini), well-rinsed
  • ½ cup of roughly chopped cilantro leaves
  • Salt to taste
  • Optional: garnish with chopped scallions, sesame seeds, cilantro leaves

Prepare Curry Paste Soup Base:

Can be prepped a day ahead
  1. Add ginger, turmeric, garlic, shallots, serano chiles, cumin, coriander, and lime juice to a blender cup or high-speed blender
  2. Blend on high for several minutes until a paste is achieved
  3. Transfer to a bowl and set aside

Prepare Vegetables:

Can be prepped a day ahead
  1. In a large skillet, sauté the leeks and mushrooms on high heat until the liquid from the mushrooms evaporates and the mushrooms start caramelizing (seasoned cast iron works beautifully for these vegetables)
  2. Reduce heat to medium, add Swiss Chard leaves, and stir until they wilt
  3. Remove from heat and set aside

Soup Directions:

  1. In a large stock or soup pot, spray a light coat of avocado or olive oil on the pot's base on medium heat.
  2. Add the curry paste and stir for several minutes while the flavors release.
  3. Add in the broth and bring to a simmer for 30 minutes.
  4. Stir in coconut milk and continue to cook on low heat.
  5. Add in sauteed vegetables, spiralized squash, and hearts of palm noodles. Mix the vegetables thoroughly.
  6. Divide among bowls and garnish with optional add-ins.
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