Turmeric Sundried Tomatoes and Cabbage Soup Thermal Cooker recipe

Today I am combining 3 of my favourite healthy ingredients to make this lovely soup.

First up is the turmeric. Many research has shown that turmeric contains powerful anti-inflammatory and antioxidant properties. It also gives a delicious, distinctive flavour to this soup.

Second is the cabbage. Cabbage is an excellent source of natural antioxidants, vitamins and dietary fiber. They are also extremely low in fat and calories, and very satiating.

Finally, sundried tomatoes and fresh tomatoes. They taste fantastic and are a rich source of Vitamins A and C and folic acid.

There has been a lot of talk of plant-based diet and how beneficial it is for our bodies. I am trying to incorporate as much of this as possible into our daily diet.

Turmeric Sundried Tomatoes and Cabbage Soup

Ingredients:

4 pcs chicken thighs bone-in
4 cloves garlic
2-inch ginger
1 onion
6 pcs sundried tomatoes
2 stalks celery
4 tomatoes
salt and pepper
butter
2 tbsp. ground turmeric
2 stalks spring onions
½ head cabbage

Method:

1. Mince onion, garlic, ginger and cut the rest of the vegetables into bite-size pieces
2. Heat butter in the inner pot of thermal cooker, add onion, garlic, ginger, cook until fragrant
3. Add chicken and sundried tomatoes into pot, season generously with salt and pepper, add 1.8 litres of water then bring to boil for 10 minutes
4. Put into thermal cooker and leave for 4-6 hours
5. After 4-6 hours, add the rest of vegetables (except cabbage and spring onions), bring to boil and put back in thermal cooker for another 1-2 hours
6. 15 minutes before serving, bring pot to boil, add cabbage, simmer until cabbage is soft
7. Topped with spring onions and serve