If you are feeling a little Mexican, then this Nacho Soup is the perfect way to warm you up on a cool summer night. At C’est La Vie Wellness, we love soups because it is a great way to use up any leftover vegetables. In the case of this Nacho Soup, we also used chili walnut meat that was left over from our Sweet Potato Nachos recipe.
Turmeric – The King of Anti-inflammation
Turmeric is what gives our Nacho Soup its nice golden colour. The active ingredient in turmeric, curcumin, is know for its numerous health benefits, especially for its antioxidant and anti-inflammatory properties. Studies have shown that curcumin can help with the management of conditions such as metabolic syndrome, arthritis, anxiety, cholesterol, muscle soreness, and exercise-induced inflammation.
There are two ways to increase the bioavailability of curcumin in our body. First, because curcumin binds to fats, it is suggested to take it with a source of fat. Our soup contains avocado oil and almond meal, both of which are great sources of healthy fats. The second way is to combine it with some black pepper. The active ingredient piperine, found in black pepper, has been shown to enhance the absorption of curcumin (the active incredient in turmeric).
Other Turmeric Recipes
Want to increase your intake of turmeric? Apart from this Nacho Soup, we have many other recipes on our website that include this amazing ingredient, from Turmeric Pumpkin Pancakes, to many of our soups such as our Carrot Asparagus Ginger Soup, or Healing Turkey Noodle Soup, . Next time you make a soup from scratch, just add a few tsp of turmeric to the mix and reap all the healthy benefits.
Click here for the printable version of this recipe.
Prep time: 15 minutes
Cook time: 20 minutes
What you need:
- 1 tbsp avocado oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp grated gingerroot
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp freshly ground black pepper
- 1 tsp sea salt
- 2 large carrots, diced
- 2 corn on the cobs*
- 3 cups bone broth
- 1 1/2 cup cooked black beans (398ml can)
- 1 cup salsa
- 1 cup chili walnut meat (optional)*
*Find the recipe for walnut meat as part of our Sweet Potato Nachos.
What you do:
- In a large saucepan, heat the avocado oil over medium-high heat. Add the onions and cook until softened. Add in the garlic and ginger. Continue cooking for 1-2 minutes. Mix in the turmeric, cumin, salt and pepper. Stir well and continue cooking for a minute.
- Remove corn kernels from the cob. Add to the saucepan along with the carrots, bone broth, black beans, and salsa. Stir and bring to a boil. Reduce heat and simmer for 20 minutes or until all vegetables are soft.
- Blend in the chili walnut meat. Taste and adjust seasonings. Heat through.
- Spoon into bowls. Top with nacho pieces.
Nutrient Information Per Serving:
Fat 14g Carbs 42g Fibre 11g Sugar 10g Protein 17g
- Replace the walnut meat with ground beef or cooked chicken.
- If corn on the cob is not available, use 1 cup of frozen corn instead.
- No salsa? Then use 1 cup canned diced tomatoes.
- Top with some yogurt, avocado pieces, and/or fresh herbs.