Make this quick and easy anti-inflammatory soup for breakfast, lunch, or dinner! You can replace the water with some homemade chicken or turkey stock if you would like, however, if your stock is salted then you'll want to reduce the amount of salt in this recipe by half to start with. You can always add more salt at the end of cooking, but you can't take it away!
Ingredients
2 tablespoons
extra virgin olive oil
2 inches
fresh ginger
finely grated
1 pounds
ground turkey
1 medium
leeks
sliced
1½ teaspoons
sea salt
2 cups
water
1 cans
coconut milk
1 pounds
zucchini
cut into half moons
½ cups
cilantro
chopped