When my TMJ disorder got really bad, soup became my best friend. Over the last couple of years my fiance and I have learned to create a variety of different stews, soups and purees packed with flavor and hearty ingredients that are easy on my jaw, simple to make and gluten-free. We recently made a turmeric chickpea soup with Mountain High Yoghurt, and it was all of the above and more!
Turmeric Chickpea Soup
Our family doctor is a naturopath, and is pretty much the most thorough doctor I’ve ever had. She helped me get off of gluten (which was causing a lot of inflammation), and has created a list of natural foods and ingredients I should include in my diet to help heal my gut, which she refers to as the “second brain.” As soon as she mentioned turmeric and yogurt, I thought of all the delicious recipes we could create. You’d be surprised how much your digestion affects you physically and emotionally.
So why turmeric? Well for one, it is the main spice in curry (and I love me some curry) but it is also an extremely powerful herb known for fighting diseases, inflammation, gastrointestinal issues and high cholesterol. Now that my absorption is better, I’ve seen a drastic improvement in symptoms.
Yogurt is rich in nutrients and high in protein. Whip it up with tumeric, ginger and chickpeas and you’ve got yourself an a-maz-ing soup in no time.
For this recipe, I used Mountain High Yoghurt because we share the same motto – Real food should be simple. This yoghurt has no artificial sweeteners, flavors, or colors. It’s also made only from rbST-free milk and contains live & active cultures.
This soup has become a favorite in our household. It’s so flavorful and versatile. You can add veggies, chicken or shrimp, or you can serve it with a side of rice for a heartier meal.
If you’re looking for a yoghurt that is great to cook with try Mountain High Yoghurt, and let me know what you think!
This post was in collaboration with Mountain High Yoghurt. All opinions are my own.
- 2 teaspoons coconut oil
- 1 cup yellow onion, diced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 4 cups organic low sodium chicken broth
- 1 can chickpeas, drained and rinsed
- 1/4 teaspoon ground mustard seed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon Himalayan pink salt
- 1/4 teaspoon ground cayenne pepper
- 3 large egg yolks
- 2 teaspoons turmeric powder
- 1 cup plain Mountain High Yoghurt
- Garnish: Red pepper flakes and fresh chopped cilantro to taste
- Sauté 2 teaspoons of coconut oil, 1 cup of diced onions, 3 teaspoons of ginger and 1 teaspoon of minced garlic.
- In the same pot, add 4 cups of chicken broth and one can of chickpeas.
- Bring to a simmer.
- In a small dish, mix 2 teaspoons of ground turmeric powder, 1/4 teaspoon of ground mustard seed, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 3/4 teaspoon of Himalayan pink salt and 1/4 teaspoon of ground cayenne pepper. Set aside.
- Lightly beat 3 egg yolks.
- In medium bowl, dd 1 cup Mountain High Yoghurt to beaten egg yolks and whisk together until fully incorporated.
- Add 1 cup chicken stock to the egg and yogurt mixture to thin it out.
- Add mix to pot and let simmer.
- Ladle into bowls, garnish with red pepper flakes and cilantro to taste.
- Store leftovers in an airtight container in the refrigerator for up to 5 days