With cold season upon us, I try to up the sniffle-busting ingredients in my daily dinner with lots of anti-inflammatory plants like turmeric, ginger, and garlic in hot soups and stews that will soothe the body and soul. Consider this stew your bulletproof vest, well, if not that at least it’ll soften the blow.đź’›





1 teaspoon turmeric (grated or ground)
1 teaspoon fennel seeds
1/2 teaspoon coriander
1 large yellow onion, minced
3 cloves garlic, minced
1 inch knob ginger, peeled and grated
3 tablespoons coconut oil or avocado oil
1 cup of raw cashews (soaked overnight)
1 bunch of baby bok Choy, rinsed and broken into leaves
1 cup of grape or cherry tomatoes, halved
1 bunch of kale, torn into bite sized pieces
1 bunch of cilantro
1 zucchini, sliced into half moons
2 limes
Optional: 1 bunch of curry leaves
6 cups water
Sea salt

In a large pot, heat oil. Add chopped onion, garlic and ginger. Sauté until fragrant about 1 minute. Add ground turmeric, fennel seeds and coriander. Add 6-8 curry leaves if using. Lower heat and add a little water to keep from burning. Add tomatoes and 6 cups of water. Bring to a boil and simmer. Season with salt and pepper. Let simmer for about 10 minutes. While stock is simmering, strain cashews and blend in a food processor or blender. Add the mixture to broth and stir until blended in. Squeeze in juice of 1 lime. Turn off heat and add in all vegetables. Season with more salt and pepper as you like. Serve immediately garnished with a lime wedge and cilantro.