Name: 17 Anti Inflammatory Soup Recipes To Make This Fall
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1-inch piece of ginger, peeled and grated; 2 carrots, chopped; 2 celery stalks, sliced; 1 sweet potato, diced; 1 cup butternut squash, cubed; 1 cup kale, stems removed and chopped; 1 can of diced tomatoes; 6 cups vegetable broth; 1 tsp turmeric; 1 tsp cumin; 1/2 tsp cinnamon; Salt and pepper to taste; Fresh parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir occasionally.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Toss in the chopped carrots, celery, sweet potato, and butternut squash. Allow the vegetables to cook for about 5-7 minutes until they begin to soften.
Pour in the diced tomatoes and vegetable broth. Stir well to combine all the ingredients.
Add the turmeric, cumin, cinnamon, salt, and pepper to the pot. Mix thoroughly to ensure the flavors are distributed evenly.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking.
Once the vegetables are tender, add the chopped kale to the soup. Allow it to wilt for a couple of minutes.
Taste the soup and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
Serve the anti-inflammatory soup hot, garnished with fresh parsley.

Ingredients

Instructions

Nutrition Facts

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