COCONUT CURRY “REFRIGERATOR” SOUP
This is a great end-of-the-week-use-up-what-you-have-in-your-fridge soup. Hence, the name “refrigerator soup”.
I find soups and salads the easiest way to use up leftovers, and this time of year, it’s so nice to cozy up with a mug of warm, creamy, whole body supporting soup!
THE HEALTH HI-LIGHTS
Why is it whole body supporting? Well, to begin, it’s supportive to the digestive system. When our digestive system is working at full capacity, it will utilize the foods we put in our mouths, and transport those nutrients to all of our other body systems for nourishment.
Healthy gut, healthy everything else!
Bone broth is supportive not only to digestion, but also bones, connective tissue, skin, hair nails and more.
This soup will support your immune system going into the cold/flu season, so keep incorporating a variety of vegetables, fruits, garlic, and lots of greens on hand!
Healthy fats, such as coconut oil, as called for in this recipe, are essential to our heath. Consider the fact that our cell membranes are actually made out of fat!
The cell membrane is vitally important because it separates the cells in the body from their outside world (the rest of our body). Fats (lipids) also allow for the exchange of nutrients. Our cell membranes cannot be working in top condition without healthy fat from the diet.
Our brain is also almost entirely fat, so you can see the connection between a healthy cell membrane and cognitive function!
The topic of healthy fat is vast, and this is just a tidbit of info in connection with the ingredients in this soup recipe.
1 tsp coconut oil
1 onion, diced
3 cloves garlic, minced
1 tsp grated ginger
2 cups bone/vegetable broth (or any other broth)
1 can organic coconut milk
any leftover veggies/meat, chopped
1 tsp curry powder or paste (or as much as you like, to taste)
pinch of salt and more to taste
Splash of passion
In soup pot, melt coconut oil. Add onion at med-low, add a pinch of salt, and cook gently until unions are soft-about 10 minutes.
Add chopped veggies for about 5 minutes, then add garlic and ginger. Once garlic and ginger are fragrant, (about 30 seconds), add the curry powder or paste, and stir in for another 30 seconds or so. (if it’s a bit dry, add a couple of teaspoons of your broth).
Salt to taste.
Turn up heat to medium, and add broth and coconut milk.
Simmer on med to low until veggies are the desired tenderness, and the taste is to liking. If you want to take the extra step to blend your soup until it’s creamy, no one is stopping you.
Enjoy the love you just provided to our body and soul!