To be honest, at times I find it difficult to say no when I’m offered food containing gluten/soy. I’m very shy about having to explain to someone, no sorry I can’t eat that, I have an autoimmune disease. In my mind, I don’t think they’ll understand the whole concept behind avoiding these trigger foods and I hate the idea of someone being judgemental. This is why I prefer not to eat out or go anywhere I know I’ll be around people that will offer me something to eat and if I am, I try and bring a dish for myself as back up. Does anyone else share that same problem? I’d really like to find out how you can politely decline food from someone, if you have any tips please comment below!
Back to the recipe, when I’m feeling a bit achy I love to add a lot of healing spices into my dishes to try and see if I can reduce any body inflammation. This soup contains 3 spices known to reduce inflammation – ginger, turmeric and cayenne pepper.
My husband has had this meal on repeat for the entire week, I’ve literally cooked this 5 times! I wish I was kidding but I’m not! This soup has relieved his chest congestion and sore throat. For me, it’s really helped with lowering my aching muscles and sore joints. I’ve even shared some with my father who suffers from rheumatoid arthritis and my husband’s father who has had a long standing issue with gout.
If you do get a chance to give this recipe a go, don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how your noodle soup turns out!
Looking for another meal that’s easy to make when you’re under the weather? Be sure to try my roasted carrot and sweet potato soup recipe.
- 2 Tbsp oil
- 2 medium onions, diced
- 2 Tbsp ground ginger
- 1 tsp cumin
- 4 tsp turmeric powder
- 2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 4 garlic cloves, minced
- 4 cups water, filtered if possible
- 4 cups vegetable stock
- 250g rice noodles
- 400g canned chickpeas
- 1 cup spring onion, reserved for garnish
Add diced onion and olive oil to a medium sized pot. Cook until translucent.
Throw in ground ginger and cook for 3 minutes.
Add turmeric, ground cilantro, garlic, cumin, cayenne pepper and cook for 2 minutes.
Add in water, vegetable stock and salt, mix and bring to a simmer for 10 minutes.
Prepare rice noodles according to packet instructions. Once ready, you can add in and cook until noodles are softened. Approximately 5 minutes simmering.
When the noodles are soft pour into bowl and throw in a can of chickpeas, drained and rinsed along with freshly cut spring onions.