ANTI-INFLAMMATORY VEGAN SOUP
Feeling tired and run down? Dealing with a cold or the flu? Try this easy to make delicious Anti-Inflammatory Vegan Soup to help you avoid getting sick and make you feel better faster! While chicken soup and vitamin C are staple remedies, adding an anti-inflammatory diet will help prevent serious health problems. This soup is packed full of Vitamins A, B6, C, E, K, nutrients, powerful antioxidant properties that help protect cells against damage by free radicals, and minerals.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 thumbs turmeric (or 1/3 tbsp tumeric powder), sliced
- 1 thumb ginger, approximately 2 inches, sliced
- 6 cloves garlic, rough chop
- 1 cup cilantro, rough chop
- 1 cup bok choy
- 1/2 onion, rough chop
- 5 carrots, rough chop
- drizzle of olive oil
- 1/2 tbsp sea salt
- 1/2 tbsp black peppercorns
- 500ml vegetable no salt added stock or 1 can (412 ml) chicken stock (optional if you are not making a vegan soup)
Instructions
- 1
In a large 6L / 6.5 Qt. stock pot, heat olive oil over high heat.
- 2
Sautee garlic and onions until soft.
- 3
Add in ginger sautee for another 5 minutes.
- 4
Add in carrots and tumeric.
- 5
Add in vegetable no salt added stock for vegan soup option or chicken broth.
- 6
Add in salt and black peppercorn.
- 7
Fill pot will water and bring to boil on high heat.
- 8
Simmer on low-medium heat for 45 minutes.
- 9
Add Bok Choy and simmer for another 15 minutes.
- 10
Add cilantro in the end before serving and bring to boil again.
- 11
Serve and enjoy the warmth!