Anti Inflammatory Soup Reduce Inflammation Plant Based

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes provide more nutrients, while tomato paste is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than canned chickpeas.

spinach

🥗Healthier: Swiss chard

💰Cheaper: frozen spinach

Swiss chard offers similar nutrients, while frozen spinach is often less expensive.

Prep all ingredients: chop 1 onion, 2 carrots, 1/4 cabbage, 1 head broccoli, and 1 stalk celery. Grate 2 inches of fresh ginger and 2 inches of fresh turmeric.

Heat 1 tablespoon of olive oil in a pan over medium heat.

Add the chopped onion, celery, and carrots to the pan and sauté for about 3 minutes until the onions are translucent.

Add 4 cloves of minced garlic, grated ginger, and grated turmeric to the pan, along with 1 teaspoon of dried oregano and 1 tablespoon of dried basil. Stir to combine and bloom the spices.

Pre-boil 8 cups of water in a separate pot. Add 1 cup of brown rice to the boiling water, cover, and simmer for 15 minutes.

After 15 minutes, add 1 cup of red lentils, 1/4 cabbage, and 1 head of broccoli to the pan. Stir to combine and cook for an additional 8 minutes.

After 8 minutes, add 1 bunch of kale, 3 tablespoons of miso, 2 teaspoons of iodized salt, and black pepper to taste. Stir to combine.

Turn off the heat, cover the pot, and let the soup sit for 5-10 minutes to allow the kale to wilt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary