I absolutely love using Wailani's scrubs for the great topical applications, such as reducing the appearance of stretch marks or calming inflamed and sore muscles from a tough workout, but secretly one of the things I love is that it reminds me to include the healthy ingredients in my family's meal plan. The fact that it makes my shower smell like Hawai'i doesn't hurt either. As the wife of a soccer coach, mother of three, and native of Hawai'i we've used ginger in our house both topically and in our food to help with inflammation and nausea and just because it tastes ono (good).
I'm using it everything from the scrambled eggs to smoothies and juices. In our Good Fish Friday recipe, we shared links to just about every other recipe we've shared with ginger, just in case you can't get enough of it. With our spring special body scrub coming out this week, Hunny Ginger, I thought I'd share a yummy soup recipe that includes ginger and turmeric, both known for their amazing anti-inflammatory properties.
As you might recall, our Golden Pineapple Body Scrub's beautiful coloring is derived from organic turmeric and so I'm excited now to round-out the anti-inflammatory regime with a scrub that includes ginger essential oil.
Don't be scared of the long list of ingredients. The recipe is simple to prep and pull together. This recipe can feed a crowd, so if you know any expectant mommies out there, a container of soup and a Hunny Ginger Body Scrub make a great Mother's Day gift. Check out our specials just in time for summer!
2 russet potatoes, peeled and cut into 1/2 inch pieces
20 baby carrots cut into 1/2 pieces
4 celery hearts cut into 1/2 pieces
3 leeks, white and green parts only, cleaned and cut into 1/2 pieces
1/4 cup coconut oil
64 oz. vegetable stock
1 tsp salt
1 tsp black pepper
1/2 tsp crushed red pepper flakes
1/2 tbsp onion powder
1 tbsp ground ginger
1 tbsp ground turmeric
28 oz. can whole peeled tomatoes in juice
2 medium zucchini cut into 1/2 in pieces
1 15-oz. can cannellini beans, rinsed and drained
2 cloves garlic minced
2 tbsp dried parsley
1/2 c freshly grated parmesan cheese and rind
1) In a large stockpot, heat 1/4 cup coconut oil over medium heat. Add cut potatoes, carrots, celery, and leeks. Stir occasionally for 5-7 minutes.
2) Add vegetable stock, salt, black pepper, crushed red pepper flakes, onion powder, ground ginger, ground turmeric, and canned tomatoes with juice. Reduce heat to medium-low and simmer for 10 minutes.
3) Add zucchini, beans, minced garlic, parsley, and grated parmesan cheese and rind. Reduce heat to low and cook for at least 1 hour to allow flavors to combine.
4) When you're ready to serve, either mash the whole tomatoes with a potato masher, blend with an immersion blender, or transfer tomatoes and some vegetables to a blender and blend to smooth then return to the soup mixture.
5) Serve sprinkled with additional grated parmesan cheese alongside a salad or a piece of crusty bread.