Detoxifying Turmeric Milk Soup (Easy 10-Minute Recipe)
It seems like there’s never any shortage of scammy detox products everywhere you go these days. You’ll see commercials for them on TV, they’re on the shelves of local stores, and it’s almost as if there’s a new website popping up every other week that promises the latest and greatest method that ‘guarantees’ results. As with many things in life, you’re far better off sticking with tried and true methods that actually DO work. And when it comes down to it, one of the best ways to naturally detox your system is by eating all-natural whole foods. Seems obvious, right? That’s why I’m sharing this recipe for making a detoxifying turmeric milk soup.
It’s a quick and easy healthy soup that you can prepare in only 10 minutes and it’s made with a great mix of healthy ingredients that will all assist your body with its natural detoxification processes. Even if you aren’t worried about doing any sort of detox, you’ll still find a lot to like with this recipe – it’s unbelievably tasty.
A Deliciously Creamy Turmeric Soup That’s Oh So Healthy
The reason this soup works so well for detoxing your body is because pretty much all of the ingredients used are commonly used for making a variety of different detox recipes. After heating up a bit of coconut oil over a medium heat, you’ll need to add ½ teaspoon of ground ginger, ½ teaspoon of ground turmeric, and ¼ teaspoon of red pepper flakes. All three of these ingredients are well known to provide some terrific anti-inflammatory properties, but in addition to that, they’re all also packed full of antioxidants and other great health benefits.
Several studies have found that on top of it’s anti-inflammatory and antioxidant properties, ginger is also great for relieving nausea. Not only that, but adding ginger to your diet may also help reduce your risk of cancer and cardiovascular disease. (1) Similarly, turmeric and the red pepper flakes contain curcumin and capsaicin respectively. These biological compounds are what gives each of the ingredients their spicy taste – and their many health benefits. Studies have found that both ingredients provide a range of beneficial properties that help to reduce chronic inflammation and reduce your risk of disease. (2)
After cooking the three spices, mix in four cups of homemade bone broth and your choice of either full-fat coconut milk or almond milk. Both options work well when making this soup but I think I prefer using the coconut milk. It gives the soup a creamier consistency while also adding a good amount of healthy saturated coconut fats in to the mix. And if you’re worried about the fat content of coconut milk, don’t be – studies have found that not only does coconut milk not cause a detrimental effect on blood lipid profiles, but it’s actually beneficial as it decreases the bad kind of LDL cholesterol while increasing the good HDL cholesterol levels. (3)
Allow the soup to simmer for about 7-10 minutes before removing it from the heat. After seasoning with a bit of salt and pepper, let it cool off and then you can add your choice of either chopped cilantro or parsley and the juice from ½ of a lemon. I usually use cilantro when I make the soup as I prefer the flavor, but both options are equally viable – research shows that culinary herbs like cilantro and parsley are great options for helping to prevent the development of cancer. (4)
(You may also like: Anti-Inflammatory Vegetable Turmeric Soup)
Detoxifying Turmeric Milk Soup
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4
1 tbsp coconut oil
½ tsp ground ginger or ½ inch fresh ginger, peeled and grated
½ tsp ground turmeric or ½ inch fresh turmeric, peeled and grated
¼ tsp red chili flakes
4 cups homemade bone broth
1 ½ cup full-fat coconut milk or almond milk
2 tbsp finely chopped cilantro or parsley
juice of ½ of lemon
salt and black pepper to taste
- In a large pot heat the coconut oil over medium heat.
- Add the ground ginger, turmeric and chili flakes and cook for 30 seconds.
- Add the bone broth and coconut or almond milk and simmer for 7-10 minutes.
- Remove from the heat and season with salt to taste.
- Allow to cool for a few minutes.
- Stir in the chopped cilantro and lemon juice.
- Serve warm.
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