GOLDEN GLOW - FRUITS AND VEGGIES MONDAY

Arguably one of the most potent herbs in existence, tumeric is truly remarkable. It is the main spice in Indian cuisine and used across the world in a variety of culinary dishes. Tumeric looks very similar to its cousin, ginger, except for that special golden glow. Tumeric has been used for centuries in ancient medicine but in recent years it is gaining popularity for a number of health reasons. The chief one being as a powerful anti-inflammatory. Tumeric's secret weapon? The extracted compound; curcumin.

While we can get the organic tumeric powder from the dried rhizome, here in South Africa, the actual plant (or root) is as scarce as the proverbial duck's teeth! Until a few weeks ago when I stopped at a new fruit and veggie store. Imagine my delight when I found a basket of fresh tumeric! I bought some and have been nursing the golden roots ever since. The smaller tumeric I have soaked in water and will plant once sprouted. The bigger roots have been sliced into delicious soup! My favourite type of cooking is the Jamie Oliver style. A dash of this. A pinch of that. A dollop of the next thing. And a few bunches of this, that and the next thing. If it is wholesome and smells right then into the pot it goes! My nose tells me how to cook.

GOLDEN GLOW VEGGIE SOUP:
A bunch of leeks and a few garlic cloves
A bunch of carrots
A bunch of turnips
A bunch of celery
A handful of fresh thyme, rosemary and oregano
A small handful of seaweed
A couple bay leaves
A pinch of himalayan salt and dash of paprika
A small tumeric root
A wedge of ginger

Coconut oil is amazing and I use it largely for cooking so I fry the garlic and leeks until brown. Add the spices. Add chopped up veggies and seaweed. Cover with water. Bring to the boil and simmer for about an hour. I add the rosemary with the water. Remove once boiled (also the bay leaves). Add the thyme and oregano (they are far more delicate in flavour). Eat chunky or blend. You can also add a scoop of coconut cream for that creamy texture. It freezes beautifully. Right now we're in a very cold winter and the golden soup is gobbled up within a couple days.

Thanks to the lovely hostess @lenasveganliving for the colourful #fruitsandveggiesmonday. A big thank you to the sponsors and judges as well as all the other healthy foodies for such inspirational posts!