Let's make the extremely health beneficial Anti-Inflammatory Vegetable Soup with Turmeric, a recipe that satisfies with its rich, aromatic flavors. Infused with the warmth of turmeric and a blend of hearty vegetables, each spoonful promises to nourish the body and delight the taste buds. Perfect for those seeking a delicious way to support their well-being.
Anti-Inflammatory Vegetable Soup With Turmeric
Ingredients:
- Olive oil (or another anti-inflammatory oil such as coconut or avocado oil)
- 1 Onion, diced
- Celery, chopped
- Carrots, chopped
- Cauliflower, cut into florets
- Green cabbage, chopped
- Garlic, minced
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- ½ teaspoon Cumin
- Chili flakes (optional, to taste)
- Vegetable broth
- Fresh parsley, chopped
- Juice of one Lemon
- Salt and pepper, to taste
Instructions:
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots and sauté for about 6-7 minutes until onions are soft and translucent.
- Add Veggies and Spices: Include garlic, cauliflower florets, chopped green cabbage, turmeric, paprika, cumin, and chili flakes if using. Sauté for 2-3 more minutes until cabbage softens and spices become fragrant.
- Broth: Pour in the vegetable broth, bring it to a simmer, and allow the soup to simmer until veggies are tender and the broth has reduced slightly, about 15-20 minutes.
- Season: Add salt, pepper, fresh lemon juice, and parsley, adjusting to taste. Simmer for a few extra minutes.
- Serve and enjoy your anti-inflammatory vegetable soup!
Note: You can customize this recipe by adding potatoes, sweet potatoes, broccoli, kale, spinach, beans, rice, pasta, quinoa, lentils, or chicken, depending on your preference.
Serving Suggestions:
- Serve as a light lunch or dinner, or bulk it up with beans, rice, pasta, lentils, or chicken.
- Pair with a hearty salad or some crusty bread.
Storage:
- Refrigerate: Cool completely, transfer to an airtight container, and store in the fridge for up to 6 days.
- Freeze: Cool completely, transfer to airtight container, and freeze for up to 4 months. Thaw in the refrigerator overnight before reheating on the stovetop.
Reheating:
- Microwave or heat over low temperature on the stovetop until warm.
Enjoy this healthful and warming soup!
