Monday, January 21, 2013

Recipe Redux: Immunity Soup

Is there anything better than soup on a cold day? (a warm, mittens, a puffy coat come close) And a soup that nourishes you, with herbs to boost your immunity (drat you cold and flu season!) is even better! This coconut milk soup has tumeric, ginger, and jalopeno for a immune system boost. It's also rich in calcium thanks to the tofu and bok choy.  Coconut milk not only tastes dreamy, but it's definitely a healthy trending food for 2013.  Enjoy!
  • 2 cans coconut milk (1 used 1 can light coconut milk, 1 can regular. You can use 2 of either if you choose)
  • 32 oz water
  • 1 block firm organic tofu
  • 1 raw tumeric root-or 2 T dried tumeric
  • 2 TBS fresh ginger
  • 2 heads baby bok choy 
  • 1 jalopeno
  • 1 TBS Smoked pariika
  • 1 TBS Cumin
  • sea salt to taste
 First things first: Press the water out of your tofu. I was sent an EZ-Tofu Press to try out, which i liked because it was BPA free and I didn't have to waste as many paper towels pressing the tofu, but you can definitely do this without any special gadgets.
(Why am I using tofu? Because it's a great source of vegan protein. I prefer soy in it's traditional form-tofu, tempeh and edamame. I'd rather not use any sorts of soy isolates. Here's my full view. Also soy is an important place to choose organice-since it is one of the biggest GMO crops in the US. There's my soy tangent for the day!) After you press it out-chop it into cubes

Next-chop up your tumeric, ginger and jalopeno. If you can find fresh tumeric-snag it! You'll have the best luck in an indian or asian market, or in whole foods. It's a teeny root, that's loaded with curcumin-a phytonutrient that reduces inflammation, and boost immunity.
 Look at that color! (Watch out-it does stain. Hence my fashionable tumeric nails) 
Now throw in some fresh ginger-grate it, or peel it with the back of a spoon. Ginger is another great inflammation fighter you'll want on your side.
Hello heat! Jalopenos (and all those spicy peppers) contains capsicum, which can improve circulation. Just don't rub your eyes afterward!
The rest is easy peasy-throw the coconut milk, water, tofu, chopped bok choy and herbs all into a big pot. Let simmer for 20 minutes. Serve over quinoa, brown rice or wild rice. Feel free to add some extra Sriracha (i have 3 in my fridge. oops) Enjoy!

Thrive Forward has more tips on how to keep your immune system functioning well this time of year: Check it out!

Want more soups? Check these out:


Carlene said...

That turmeric is gorgeous! I can't wait to hunt for some fresh stuff.

Dixya said...

Have you tried using turmeric powder? your soup is so comforting- full of ingredients with healing power. Recipe bookmarking right now.

Min said...

Ooh! I need that tofu press!! I love bok choy and a generous squirt of sriracha is a must ;)

Regan - The Professional Palate said...

coconut milk has to be seriously one of the most comforting flavors ever. yum!

Curry said...

I have fresh tumeric in my I need to peel it like ginger? So excited to use it in this yummy soup!

Deanna - Teaspoon of Spice said...

I so agree that coconut milk tastes dreamy and man, I wish I had a bowl of this soup for this frigid day we are having in the Northeast. Need to stock up on my next grocery store run on these ingredients for sure.

Alex @ said...

Looks great! I love the idea of fresh tumeric instead of the powder.

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