Anti-Inflammatory Vegetable Soup
This delicious veggie soup is filled with nutrients and healing powers to help fight off inflammation, boost your immunity or simply kickoff a detox!
Anti Inflammatory Vegetable Soup
As someone who deals with chrons/ulceritive colitis, fighting inflammation is a constant concern in my life. This veggie soup is loaded with nutritious and powerful vegetables which are known to fight inflammation. There are so many auto immune disorders out there that would benefit from anti inflammatory foods. This soup is also great for winter if you need a boost in your immune system. Or if you need a detox from all that holiday drinking, this is a good place to start! This soup contains cruciferous vegetables which are known for their anti inflammatory and detox powers. It also contains Turmeric which is an incredible spice which fights inflammation and boosts your immune system. I used bone broth for this recipe which I recommend if you are looking to fight off digestive inflammation. Bone broth is similar to regular chicken broth but the main difference is that chicken broth is simmered with more meat on the bones. When making bone broth, the meat is mostly stripped and they boil the bones so the cartilage can seep out. The flavor is basically the same it just so happens to be much richer in nutrients. The benefits found in bone broth are a great aid in the digestive tract.
Ingredients
- 1 Onion, Diced
- 4 Celery Stalks, Sliced Thinly
- 4 Carrots, Chopped or Sliced
- 4 Garlic Cloves, Minced
- 1 Yellow Squash, Sliced or Chopped
- 1 cup Cauliflower, Cut into smaller pieces
- 1 tsp Turmeric
- 1.5 tsp Salt or to taste
- 1 tsp Cumin
- 6 cups Chicken Bone Broth Make sure to get bone and not regular
- 1.5 lbs Chicken Thighs this is optional if you want to incorporate more protein.
- 3 cups Baby Kale, Chopped
- 1 Lemon, Juiced
Instructions
- Ina large soup pot, heat about 2 tbs of olive oil over medium high heat.
- Add in your onion, celery and garlic. Sauté until onions are soft and translucent – about 5 minutes.
- Add garlic, yellow squash, cauliflower, salt, turmeric and cumin into your pot. Saute for another 5 minutes.
- Add in your chicken broth and chicken thighs is using. Bring soup to a boil and then reduce the heat and let it simmer for about 30 minutes or until your chicken is cooked through. You want to make sure your chicken is fully immersed in the liquid throughout this step.
- Add in your chopped kale and let it cook down to your desired consistency. Add your lemon juice and stir well.