Low Sodium Turmeric Ginger Healing Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tbsp fresh turmeric, peeled and finely grated (or 1 ½ tsp ground turmeric)
½ tsp ground black pepper
½ tsp ground cumin
¼ tsp ground cinnamon
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
1 can (14 oz) diced tomatoes, with juices
4 cups low-sodium chicken broth
2 cups baby spinach, loosely packed
2 tbsp fresh lemon juice
salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, ginger, turmeric, black pepper, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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