Anti-Inflammatory Soup
This simple anti-inflammatory soup fits perfectly into any anti-inflammatory diet meal plan. It’s packed with healthy vegetables like carrots, sweet potatoes, kale, and garlic, all simmered in turmeric spiced, low sodium broth. A warm, healing dish to enjoy throughout the week.
Servings: 4 4-6
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and sliced
- 1 large sweet potato peeled and cubed
- 1 tsp tumeric ground
- 4 Cups Vegetable broth low sodium
- 2 cups Kale or spinach fresh or frozen
- salt & pepper to taste optional
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion and sauté for 2–3 minutes until soft.
- Stir in the garlic and turmeric. Cook for another 1 minute.
- Add carrots and sweet potatoes. Stir to coat in spices.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes or until vegetables are tender.
- Stir in kale or spinach and let it wilt for 2–3 minutes.
- Taste and add salt or pepper if needed.
Notes
This recipe make 4 large bowls or 6 smaller servings.
Keeps in fridge for 4–5 days. Freezes well for up to 2 months.
This soup goes perfectly with a slice of whole grain or sprouted bread for added fiber.
