Description

Warm up with a bowl of Anti-Inflammatory Veggie Soup Wit, brimming with fresh, vibrant vegetables and aromatic spices. This hearty soup not only delights your taste buds but also nourishes your body with anti-inflammatory goodness. Perfect for chilly evenings or meal prep, it’s a simple yet flavorful dish that brings comfort and health in every spoonful.

Ingredients

Scale

2 cups carrots, chopped
1 cup celery, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1-inch piece ginger, grated
4 cups low-sodium vegetable broth
2 cups kale or spinach, chopped
1 tsp ground turmeric
Salt and pepper to taste

Instructions

Prep the vegetables by washing and chopping them into bite-sized pieces.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onions, garlic, and ginger; sauté until fragrant (about 3-5 minutes).
Stir in the chopped carrots and celery; cook for another 5 minutes until slightly softened.
Add the vegetable broth, turmeric, salt, and pepper; bring to a boil then reduce heat to simmer for about 10 minutes until veggies are tender.
Mix in the kale or spinach until wilted (about 2 minutes). Adjust seasoning as needed and serve hot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 120
Sugar: 4g
Sodium: 350mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: Feel free to customize this soup by swapping in seasonal vegetables or adding cooked grains like quinoa for extra texture. For a creamier soup, blend part of it before serving.