This vegetable soup is a comforting, simple addition to an anti-inflammatory diet. A diet rich in anti-inflammatory foods, believe the researchers at the University of Alabama, can reduce the severity of painful inflammation. The ingredients in this soup are known anti-inflammatory agents and, when added to a healthy gluten-free diet, can greatly improve your overall health and ease the pain of both acute and chronic inflammation.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium parsnips, sliced
- 2 medium carrots, sliced
- 3 teaspoons ground turmeric
- 2 garlic cloves, minced
- 2 small cans of diced or stewed tomatoes
- 1 cup kale or spinach, chopped
- 3-4 cups vegetable or beef broth
- 1 teaspoon chili pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
Add olive oil to a large cooking pot and place over medium-high heat. Add onions, parsnips and carrots, and cook for 5 minutes.
Add turmeric and garlic, and cook for 2 to 3 minutes.
Add tomatoes, kale or spinach, broth and frozen vegetables as desired to soup, and stir well to combine.
Add chili pepper flakes, salt and pepper to taste.
Cover the pot with a lid and simmer over low heat for 20 minutes.