A soup that is packed full of flavour
And now for everyone’s favourite subject …
Well there’s nothing quite like writing an article on poop to prompt a reaction!
It’s been e-mail overload this week with a lot of jokes and an equal amount of curious questions coming in.
I’m OK with this topic, just … please don’t send me photos. There’s a line, people! Do I really have to spell this out?
Fortunately, most of the e-mails have been photo-free and, in fact, most of the conversation has been around the digestive detox recipes.
We’re almost at the end and we’ve been getting tons of great feedback.
I think most people assume that the food is going to be boring when they are eating super-healthy options, but that honestly doesn’t have to be the case.
This time, we went gluten-free, dairy-free, very low sugar, Paleo-ish and low fodmap (carbohydrates that are poorly absorbed in the lower intestine) when it came to the menu planning.
One of the most popular recipes was the carrot and tomato soup below.
Sounds dull? I know it’s not quite the same as a plate of lasagne, but give it a chance — it is packed full of flavour and I love the coconut twist in it too.
Also, our weather has been practically Arctic lately and there’s nothing like soup to warm you up. Well, that and a log fire, but I can only get one of those on YouTube!
This recipe contains turmeric which is amazing for anti-inflammatory benefits and looks promising when it comes to cancer prevention too.
The trick with turmeric is to combine it with black pepper. The piperine (in the black pepper) helps improve the uptake of the curcumin (the active ingredient in the turmeric) which is good news all around. Enjoy!
Ingredients: (serves 4)
4 medium carrots, peeled and cut into 1-inch chunks
1 (14.5oz) can diced tomatoes
1 cup canned full-fat coconut milk
1 tbs ground turmeric
¼ tsp black pepper
1 tsp ground coriander
1 tsp ground cumin
Place carrots, tomatoes, coconut milk, turmeric, coriander and cumin in a slow cooker.
Cover and cook on low for four hours or until carrots are tender. If you don’t have a slow cooker just simmer stove top for a few hours, but top up the liquid with vegetable or chicken stock if need be!
Blend until smooth with an immersion blender (or carefully in batches using a blender).
Serve warm with an optional drizzle of coconut milk and fresh cilantro leaves.
•Catherine Burns is a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. For details: www.natural.bm, 236-7511 or, on Facebook, Natural Nutrition Bermuda
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