Lily Simpson is founder of The Detox Kitchen, who have a premium detox delivery service and two boutique delis in Central London. Lily's aim with The Detox Kitchen is to make London’s high streets and homes healthier, by ensuring that it becomes easier and more enjoyable than ever for busy Londoners to access natural, simply prepared, delicious food.
This Turkey and Coconut Soup is not only delicious but you’ll soon be reaping the benefits from the ginger which is a powerful anti-inflammatory and the turkey which contains the amino acid tryptophan, which is converted to serotonin in the brain.
1 tsp coconut oil
1 small onion, sliced
1 clove garlic, peeled and finely chopped
1 thumb sized piece of ginger, peeled and finely chopped
2 sticks celery, diced
1 lemon grass, kept whole and bashed with a rolling pin
100ml vegetable stock
200ml coconut milk
200g cooked turkey, roughly chopped
Pinch of salt
Pinch of pepper
1 handful spinach, roughly chopped
1 handful coriander, finely chopped
Juice of 1 lime
Place a little oil in a medium pan. Add the onions to the pan and sauté for 5 minutes until translucent. Add in the garlic and ginger and sauté for 3 minutes until the garlic is lightly golden.
Then add in the celery, lemon grass, vegetable stock and coconut milk and bring to a simmer. Simmer for 15 minutes until the celery is completely soft.
Add in the leftover turkey, salt and pepper and simmer for 5 minutes until the turkey is piping hot throughout.
Remove the pan from the heat and finally stir in the chopped spinach and coriander.
Serve into two bowls and add a final sprinkle of coriander and squeeze of lime juice.More from the Journal