Turmeric is one of those ingredients most people aren’t aware they’ve eaten, but rest assured, you probably have. A bright orange root similar to ginger, turmeric is usually dried, ground, and mixed in with curry powders, added to mustard, and even made into tea. It’s bright yellow, and full of nutrients and antioxidants.

Turmeric is said to have "healing properties." It's a staple spice in traditional Indian medicine.

Recent research has shown that the curcumin present in turmeric has potent anti-inflammatory properties capable of reducing the low-level, long-term inflammation that may lead to many diseases. Doctors now believe that low-level inflammation plays a major role in nearly every disease: Heart Disease, Metabolic Syndrome, Diabetes, Alzheimer's Disease, Cancer and more...

The curcumin in turmeric works by locking a molecule called NF-kB, a molecule responsible for turning on "inflammation genes."

Serves 4

Prep time: 30 minutes

This soup is made with fresh turmeric.

It looks and acts just like ginger, except that rather than being yellow, it’s bright orange. You simply peel it, grate it, and add it right to your pot along with garlic. If you can’t find it, you can use the dried version, but I urge you to seek out fresh, if only to try something you’ve never tried before.

Ingredients

• 3 tablespoons olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 stalks celery, diced

• 4 cloves garlic, minced

• 2 teaspoons grated fresh turmeric, about 1-inch piece or 1/2 teaspoon ground

• 1 teaspoon Italian seasoning

• 4 cups chicken broth

• 2 cups water

• 1 pound chicken breasts

• 6 cups chopped leafy greens, such as spinach or kale

• 1/2 cup chopped fresh parsley

• Sea salt and fresh ground pepper, to taste

Instructions

• Heat the oil in a large saucepan or Dutch oven. Add the onion, carrots, and celery, and cook until softened.

• Add the garlic, turmeric, and Italian seasoning, and stir for about 1 minute. Add the broth and water and bring to a boil.

• Reduce heat and add the chicken. Simmer for 10-15 minutes, until chicken is cooked through.

• Remove chicken and shred, then add back to the pot. Add the greens and parsley, and season with salt and pepper. Serve hot.