small logo small logo bag icon search icon arrow icon magnifying glass
0
0

CONTRIBUTORS


Trying to make my first purchase and I suppose to get 15% off my first order from $345 would be helpful. Please advise.

Hey there! Please email us at hello@sunpotion.com so we can make sure your first order discount c...

Hey Sun Potion, I just had my second miscarriage in the last year. See I have a healthy four year old, and all the test have ruled out known fertility issues...

"...I should be able to have another child medically speaking especially since I have had one alr...

I have something called idiopathic hypersomnia, which basically means I'm extremely sleepy all the time...

"...it's like narcolepsy, but taking naps or sleeping a lot doesn't actually help. Do you have an...

ADAPTOGENIC IMMUNE-BOOSTING SOUP



Contributor: Angelique Booyens

Angelique Booyens has created a soup “packed with nourishing, warming ingredients like turmeric, ginger, sun-dried tomatoes and the additional goodness of adaptogens." This is a potent, savory recipe full of veggies and adaptogenic plants (ashwagandha, shatavari) to soothe and nourish mind, body, spirit. 

I always like to find new ways to incorporate adaptogens into my daily routine. My two favourite adaptogens that I take almost everyday are Ashwagandha and maca.

If you don't know this already, adaptogens are natural substances (found in some mushrooms and other plants) that fight the stresses on your mind and body, working to return your systems back to ‘normal.' They are stress response modifiers on both ends of the spectrum depending on what you take, to dial down your anxious feelings (Ashwagandha) or boost your energy (Maca). They’ve also been found to help boost your immune system and even improve focus. Usually I get my daily dose of Ashwagandha in by adding it to a smoothie or hot beverage. This time I added it into my soup!

This soup is packed with nourishing warming ingredients like turmeric, ginger, sun-dried tomatoes and the additional goodness of adaptogens. 

I added coconut milk and cauliflower for that extra thick and creamy consistency. I also kept it simple with the spices with just cumin, salt and pepper, but if you like you soup with a little heat, add in some chili flakes or cayenne pepper.

This soup is:

  • Belly-warming
  • Anti-inflammatory 
  • Creamy
  • Thick
  • Immune-boosting
  • Smooth

This soup is best served with a drizzle of coconut milk, spiraled zucchini, black sesame seeds, sunflower seeds, sun-dried tomatoes, micro greens, coriander, Maldon salt, black pepper and a little squeeze of lemon/lime. 

 Ingredients

1 tbsp. coconut oil

1 brown (yellow) onion, diced

2 garlic cloves, minced

1 tsp. grated ginger

2 carrots, chopped

1 red bell pepper, chopped

2 celery stalks with leaves, chopped

½ lemon, juiced

½ head of cauliflower

1/3 cup sun-dried tomatoes

10 rosa tomatoes

1 tsp. cumin

2 tsp. turmeric powder

3 cups low sodium vegetable broth (1 sachet with 3 cups of water)

½ cup coconut milk

1 tbsp. Ashwagandha 

1 tsp. Shatavari 

black pepper & sea salt to taste

 

 Toppings

½ spiralized zucchini

sun-dried tomatoes

coriander leaves

micro greens 

sunflower seeds

black sesame seeds

slices of lime 

 

 Method

In a large pot over a medium-high heat, melt the coconut oil and sauté the onion

Just before translucent add the garlic, ginger, cumin, lemon juice, turmeric, salt, pepper, celery, carrots and bell pepper (sauté for 5 minutes)

Then add in chopped cauliflower head and tomatoes and let it soften a little before adding the broth and turning the heat down to a simmer (add a little water if necessary to prevent it from burning)

Before putting the lid on, add the sun-dried tomatoes, Ashwagandha and Shatavari and give it a good stir. Put the lid on and let it simmer for 5-10 minutes until everything is soft

Pour the soup into the blender*/food processor and process until everything is smooth

Transfer to a bowl and add toppings of choice

Notes

*depending on the blender you have, if it can process hot food then you can go ahead and blend it immediately, otherwise let the soup cool before pouring into blender/food processor, and heat up again before serving. Alternatively just use a hand-blender and blend everything in the pot

 

 


Older Post Newer Post


  • Barbara on

    Angelique – This is a gorgeous recipe. Do you have a printer-friendly version you could send? Thank you.


Angelique Booyens

Angelique was born and raised in South Africa.
Booyens is a business communication graduate, a recipe maker, self-taught food photographer and stylist, proud plant mom, mountain hiker, matcha sipper and keen-but-broke-traveller. She's all about going back to good roots and loves making garden-to-table style food. She's also passionate about hormonal healing and helping to empower other women to be their own health advocates.
Go back to your good roots with Angelique: www.thegoodrootsblog.com
Instagram : @thegoodroots

Leave a comment

You Are Invited!

Upcoming events and gatherings

stay tuned




Transformational foods for a transformational life

  • amazon payments
  • american express
  • diners club
  • discover
  • jcb
  • master
  • paypal
  • visa