Red Meat Allergy Friendly Turmeric Ginger Healing Soup
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate 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
- 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
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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