You definitely don’t need a head cold or respiratory infection to enjoy this soup, but if you do have the sniffles (or feel them coming on), turmeric soup is a delicious alternative to chicken soup.
This soup is loaded with ingredients that can potentially ease the symptoms  of the common cold, or give your immune system a little boost during cold and flu season. Failing that, this soup is just plain delicious. So you really can’t go wrong.
Turmeric, ginger, garlic, lemon and bone broth together  make a soothing but lively soup broth. All have various healing powers. Turmeric , especially, boasts an array of potential pharmacological effects, including anti-inflammatory powers, cancer prevention and more. Plus, it just might relieve your cough and clear up excess mucus.
Time in the Kitchen: 35 minutes
Servings: 4 to 6
- 2 tablespoons coconut oil (30 ml)
- 1 onion, finely chopped
- 1 tablespoon finely chopped fresh ginger (15 ml)
- 6 cloves garlic finely chopped
- 3/4 teaspoon powdered (ground) turmeric (3.7 ml)
- 2-inch/5 cm piece fresh turmeric, peeled and grated (use a microplane zester/grater)
- 3/4 pound ground lamb (340 g)
- ½ teaspoon ground coriander (2.5 ml)
- ¼ teaspoon cinnamon (a pinch)
- 1 teaspoon kosher salt (5 ml)
- ¼ teaspoon black pepper (a pinch) (1.2 ml)
- ¼ cup chopped fresh cilantro (60 ml)
- 6 cups chicken or beef bone broth (1.4 L)
- 4 kale leaves, ribs/stems removed, leaves cut into thin ribbons
- Lemon slices, for garnish
- Optional: ¼ teaspoon cayenne pepper or 1 sliced hot pepper
In a large pot or Dutch oven, saute onion in coconut oil over medium heat for 3 to 5 minutes.
Add the ginger and garlic. Sauté 1 to 2 minutes.
Add both types of turmeric. Cook 1 minute more.
Add ground meat, and season with coriander, cinnamon, salt, pepper and fresh cilantro. Break the meat up as it cooks. When it’s browned and mostly cooked through, add bone broth.
Bring to a simmer. Simmer 10 minutes.
Add kale right before serving. Add lemon slices, and cayenne/hot peppers as well, if desired.