Description
A warming golden soup made with golden berries, turmeric, and ginger—packed with berberine and anti-inflammatory ingredients to support metabolism and blood sugar balance.
Ingredients
Scale
- 1 cup golden berries (physalis)
- 2 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1 tablespoon coconut oil
- 1/2 cup coconut milk
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a medium pot over medium heat.
- Add chopped onion and sauté for 5 minutes until translucent.
- Add garlic and ginger, and cook for 1 minute until fragrant.
- Stir in turmeric and black pepper and bloom spices for 30 seconds.
- Add vegetable broth and golden berries. Bring to a boil, then simmer for 20 minutes.
- Remove from heat and blend the mixture until smooth.
- Stir in coconut milk and garnish with fresh cilantro before serving.
Notes
For stronger metabolic support, substitute golden berries with barberries or Oregon grape root tea as the base. Serve warm but not boiling (around 135°F) to preserve active compounds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Functional Food
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg