This delicious soup delivers a dose of anti-inflammatory, anti-bacterial and anti-carcinogenic ingredients, serving together as an active tonic to restore your body in no time.
Broth
Fresh coconut water from 1 coconut (approx 600ml)
1 clove garlic
Juice of 1 lime
1 whole chili (de-seeded)
¼ tsp celtic sea salt
1 medium vine tomato
1 tsp turmeric (add two for an extra anti-inflammatory boost)
3cm knob fresh ginger
3 coriander roots
2 tbsp Korean gochugaru
2 tbsp fresh oil ( Extra Virgin Olive or Avocado; or flaxseed if unheated)
1 tsp vegetable stock
1 tsp fish sauce (adds depth and savoury flavour – omit if you want a vegan option)
Other Ingredients
Rice vermicelli
½ white cabbage, mandolined finely
Coriander leaves
Bean sprouts
Cherry tomatoes halved
Shiitake mushrooms (gently sautéed, as cooking increases the nutrient value)
Take all of the broth ingredients and combine in a high powered blender.
Boil rice vermicelli until cooked (this will only take a minute) and blend with in a bowl with cabbage. Spoon equal amounts across four bowls and throw in your cherry tomatoes.
Pour broth over the bowls before adding sautéed shiitakes, coriander and bean sprouts.
Voilà!
If the recipe isn’t tempting enough already, here are a few notes on the benefits of some of the ingredients:
Chili is highly anti-bacterial, anti–carcinogenic and analgesic (pain-relieving). Chili also comes with stacks of beta-carotene, folic acid and potassium as well as B and C vitamins; containing up to seven times the amount of vitamin C as an orange.
Garlic is extremely anti-bacterial, anti-fungal, anti-carcinogenic and also high in C and B vitamins.
Turmeric is a wonder spice; with natural antiseptic and anti-inflammatory properties, it assists in detoxifying the liver.
Ginger improves the absorption and assimilation of essential nutrients in the body, aiding all of the good stuff above to work its magic in your system.
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Recipe created by the beautiful girls at Sans Ceuticals. See more recipes here.