Immune Boosting Sweet Potato & Turmeric Soup


Get out of your comfort zone. Open yourself up to new things. And dive into life before it gets away from you. When we were trying to find ways to reduce inflammation in our bodies this is exactly what we needed to do. We needed to put aside the way we were used to looking at our health (more specifically our eating) and allow ourselves to try new things. But why do I care so much about reducing inflammation? Quite simply, inflammation in the body causes pain and disease. So, as one way to prevent this we introduced turmeric into our diet.


Turmeric is a spice (usually from India) used in many ways such as cooking, dying of clothes (it stains really well folks, my counter tops can tell you) and in the treatment of disease. You can read more about turmeric here. It has a very earthy flavour to it and can seem overpowering at first. As I’ve discovered, you can use it in both savory and sweet dishes. We have found it to reduce our joint pain significantly which is helpful every day, when we are feeling a cold coming on or even before/after a workout to reduce muscle ache. It can take a bit to get used to but I’ve noticed the benefits in my body (especially in the reduction of aches) so it is worth it. I look forward to sharing more of my recipes that feature this spice very soon. They are yummy so trust me, get out of your comfort zone and try them! You might just be surprised at yourself. Liking new things and all ;)


This soup is a nice alternative to my Butternut Squash & Fennel Soup. I love soups with this texture because they stick to your ribs but are smooth going down. Boy, I hope that didn’t come out the wrong way. Anyways, this is perfect for the cold winter we’ve had and takes about 30mins to make – perfect and easy for a quick homemade lunch.  Remember, you can always freeze any leftovers so you have good food ready and convenient at your finger tips!

Immune Boosting Sweet Potato & Turmeric Soup
  • 2 large sweet potatoes, peeled & cubed
  • 1 medium onion, cubed
  • 1 medium apple, peeled & cubed
  • 2 tbsp olive oil
  • 6-8 large cloves of garlic (about half a head), peeled
  • 1 tsp turmeric
  • ¼ tsp nutmeg
  • ⅛ tsp cumin
  • 4 cups high quality broth
  • 8-10 cups of water
  • sea salt & pepper to taste
  1. In a large soup pot on medium high heat, place olive oil, apples & onions in. Allow the apples an onions to caramelize, about 5 mins.
  2. Add sweet potatoes and cook until softened.
  3. Add remaining ingredients except the sea salt and pepper and allow veggies to simmer in the hot water for about 15mins.
  4. Remove from heat. Carefully purée the soup by using a hand blender or a high-powered blender. Be careful not to burn yourself if transferring to a blender, working in batches if necessary. Add sea salt and pepper to taste and serve hot.


Potato & Leek Soup

Sunshine. So nice of you to join us through these grey and hollow days. The pounding of rain has become the soundtrack to our daily lives and for a moment, just one, we had forgotten what your beams of light do for us. Curled up in tight balls with warm slippers and over-sized sweaters, our eyes begin to open and see your light bursting through the cracks of our blinds. We open them quickly in excitement that you are here and suddenly step back as our pupils adjust to your glory.

To have a day full of you brings relief to our souls. Reminds us why we moved ourselves across the country to live in a far off rainforest where everything became new again. A walk along the beach in the beginning of March only wearing our spring jackets brings deep breaths of the fresh air and warmth to our faces. You glisten on the water, in the most mysterious way – plop! A rock in the water thrown by a happy toddler disturbs your pattern but you seamlessly return to making all things naturally glitter. We spend as much time with you outside as possible but soon our stomachs begin to grumble and we hesitantly head back inside to eat some soup. Not that the soup is bad – it’s just that your company is SO good. We would love to meet with you again, sweet Sunshine. Please stop by more often than not – your company is gratefully appreciated.

As a note, during the elimination diet, white potato was off our menu due to reactions like acid reflux and gas. Every once in a while, I like to try ingredients again just to see if perhaps the sensitivities have gone away. Unfortunately, about 20mins after eating this soup I had serious reflux. So, even though I used all organic produce, the recipe is clean and tasted delicious, my body reminded me that not all food works for me. I still had to share the recipe with you all! Enjoy – this one really sticks to your ribs!

Potato & Leek Soup
  • 3 leeks, white and tender green parts only, chopped and rinsed well of sand
  • 3 white potatoes (I used Russets), peeled and chopped
  • 1 tbsp grape seed oil
  • 4 cups of high quality broth (I make mine from scratch in large batches, then freeze)
  • 2 cups filtered water
  • 1 whole bulb of garlic, peeled and crushed
  • ½ tsp thyme
  • ¼ tsp nutmeg
  • ½ tsp sea salt or more to taste
  • pepper to taste
  • 1 oz of high quality sharp white cheddar cheese (optional)
  1. In a large pot, heat oil and add leeks and potatoes. Let cook for 2-3mins, stirring while they softened.
  2. Add broth and filtered water to pot and bring to boil.
  3. Turn down heat and add garlic, thyme, nutmeg, salt & pepper. Stir flavourings and cook until potatoes and leeks are tender. About 20mins.
  4. Remove from heat and carefully blend in small batches with a high powered blender until creamy and smooth.
  5. Serve with 1oz of sharp old cheddar cheese on top and a drizzle of high quality olive oil. Enjoy!