TURMERIC GLOW SOUP

Turmeric Glow Soup

Photo Credit: DAVIDsTEA

Why do we love turmeric so much? Because it's spicy, earthy and has been hailed as an Ayurvedic skin-saver. This wholesome soup featuring DAVIDsTEA Turmeric Glow is a delicious way to get your glow back!

Turmeric Glow Soup

Prep Time: 1 hour // Active Time: 15 minutes

Ingredients

  • 2 Perfect Spoonfuls of DAVIDsTEA Turmeric Glow tea
  • 3 ½ cups water
  • ½ spaghetti squash, seeds removed
  • 2 medium carrots, coarsely chopped
  • oil (olive, canola, coconut… any will work)
  • ¼ cup lentils
  • 3 cups vegetable or chicken stock
  • ½ stalk lemongrass, coarsely chopped & lightly bruised
  • ½ inch of ginger, finely chopped
  • 1 clove garlic, finely chopped
  • ½ tsp ground turmeric
  • 1 tbsp brown sugar (optional)
  • juice of 1 lemon
  • 1 tbsp fish sauce (optional)
  • 1 tsp soy sauce (optional)
  • 1 small bird eye chili, thinly sliced (optional)
  • 1 cup spinach, chopped
  • 3 tbsp coriander, chopped
  • salt and pepper

    Directions

    Preheat oven to 400 F.

    Rub spaghetti squash with oil and toss carrots in oil. Place squash face down on a baking sheet, arrange carrots around it and sprinkle with some salt. Bake for 25-30 minutes or until spaghetti squash is tender. Remove from oven and let rest.

    In the meantime, bring 1½ cups water to a boil in a small saucepan and add lentils. Turn heat to low and simmer for 15-18 minutes, then strain and reserve.

    In a separate pot, bring 3 cups of stock to a boil and add lemongrass, ginger, garlic, turmeric, sugar, chili and season with salt and pepper. Turn to low and cover. Let simmer for 25-30 minutes, then strain out aromatics and return stock to the stove.

    Brew tea in 2 cups hot water for 5 minutes and strain into stock. Add lemon juice, fish sauce, soy sauce and season with salt and pepper to taste.

    Using a fork, shred the spaghetti squash and discard skin. In 3-4 medium bowls, divide squash, carrots, lentils and spinach evenly.

    Pour in stock and sprinkle with coriander. Season with salt and pepper to taste.

    Recipe from Steep Thoughts: The DAVIDsTEA Blog



     

     


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