We would like to invite you to a night with yourself. The weather is cooling down, the world is moving forward, the seasons are changing, signaling days going by, and we don't want to get lost in momentum. Join us in pausing for a party of one. Begin by creating a calm space, take a warm shower, dim the lights, light a candle, slip into something a little more comfortable, roll your shoulders down and back, take a deep breath, and let's cook a simple healing soup.
This recipe is meant for moments of healing and calls for a single serving because tonight we're focused on ourselves. It nourishes your body through the protein-packed bone broth which supports our intestinal wall function and joint health, the antioxidant-rich turmeric which is elevated by black pepper, fibrous non-starchy veggies overflowing with vitamins and minerals, and coconut oil and milk with its antimicrobial and calming benefits. The soup is meant to do the most work for your body while you do the least work to prepare it. Paired with a healthy complex carbohydrate, this meal will calm you and your body, keeping you full. Take a deep breath, turn on our Ode to Self playlist, and begin within.
— Lily Harris of Lily Feeds You (@lilyfeedsyou)
Lily Harris is a Holistic Health Practitioner based in Brooklyn, NY, by way of Minneapolis, Minnesota. Because everyone is an individual, Lily believes that health should be flexible & accessible. With a focus on food & lifestyle first, Lily loves working one-on-one with clients virtually to develop confidence around healthy habits & sharing healthy recipes. Explore her website and Instagram for more of her beautiful work.
Ingredients
- 2 tbsp coconut oil
- 1 garlic clove, minced
- 1/4 cup red onion, diced
- pinch of salt
- 1 tsp tomato paste
- 1 large carrot, cut into bite-sized pieces
- 2 celery stalks, cut into bite-sized pieces
- Roughly 1/2 cup cherry tomatoes, cut in halves
- 1/2 tsp smoked paprika
- 2 cups bone broth (chicken or beef)
- 1/4 cup Monfefo Turmeric Shot
- Juice of 1/4 lemon
- 1/4 cup unsweetened coconut milk
- Cracked black pepper
- 1/2 cup cooked basmati rice (or any cooked whole grain of your choice)
- Cilantro
In a medium soup pot, heat the coconut oil over medium heat. Once hot, add in the garlic, onion, and pinch of salt, cooking until they soft and onions become translucent. Add in your tomato paste, stirring to evenly coat the garlic and onions, and cook for 1 minute. Add in your carrots, celery, tomatoes, and smoked paprika, stirring to combine and cook for 5 more minutes. Add in your bone broth, Monfefo turmeric shot, and lemon juice, stirring to combine. Cover, raise heat to high, and bring to a boil.
Once boiling, lower the heat back down a bit and simmer for 20 minutes to allow the veggies to soften and flavors to incorporate. Turn off the heat and add about one cup of your soup to a blender. Blend until smooth and add right back into the pot. This creates a creamier consistency while leaving some whole veggies in the soup for texture. Add in the coconut milk and a bit of freshly cracked black pepper and stir to combine. Taste and adjust the salt, pepper, and lemon juice to your liking. Add to a bowl with basmati rice, top with fresh cilantro, take a moment to thank your body for carrying you through another day, and enjoy in deep gratitude.
Further Recipe Recommendations:
- If you want your soup to have a kick, add a pinch of red pepper flakes when you cook the garlic and onions.
- If you want to add in some leafy greens, add in a handful of chopped spinach to wilt right when you turn the heat off and right before serving.
- Feel free to drizzle with extra coconut oil or olive oil.
