This hearty dinner is loaded with antioxidants, protein and iron, not to mention the fragrant flavours of ginger and turmeric. The best part is that it’s so easy to make and you can even make extra to last you multiple days.
Note: To boost this recipe, add a poached egg “floater”: Break 1 or 2 eggs into a teacup. Once you have pureed your soup, pour it into a medium saucepan and bring to a boil over a medium-high heat. Gently tip the egg(s) from the teacup into the soup, turn off the heat immediately, and cover the pan tightly. Leave for 3 to 4 minutes, or until the eggs are cooked.
