Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m excited to share my favorite anti-inflammatory soup recipe with you! This recipe is full of healing ingredients like turmeric and ginger. You can choose between a hearty chicken soup or a comforting vegetable soup.
When it’s cold or someone is feeling sick, this soup is perfect. It’s full of veggies, healthy fats, and protein. You can add rice, pasta, or potatoes to make it your own.
Get ready to enjoy a bowl of this tasty and healing soup. Let’s start with the ingredients and how to make it!
Exact Ingredients List (+ Possible Substitutes)
I love this anti-inflammatory soup recipe because it’s full of good stuff. It has olive oil, onion, leeks, carrots, and celery. These veggies make a taste that’s hard to beat. For protein, I use chicken, but you can change it to a vegetarian choice.
Here’s a quick list of the main ingredients:
- Olive oil (can use ghee or avocado oil)
- Onion and leeks
- Carrots and celery
- Chicken (thighs or breasts work well)
- Turmeric (key for anti-inflammatory benefits)
- Coconut milk
- Vegetable broth (or chicken broth)
Coconut milk makes the soup creamy without dairy. If you don’t like it, try unsweetened almond milk. For a veggie twist, use white beans or quinoa instead of chicken. Frozen peas add color, but broccoli or spinach work too.
This recipe is gluten-free and dairy-free. It’s great for those on paleo diets with a few changes. Remember, cooking is all about making it your own!
Instructions
I love making this soup because it’s easy and tastes great. First, I sauté veggies in a big pot. Onions, leeks, carrots, and celery cook in olive oil until they’re soft and smell nice.
Then, I add spices like garlic, turmeric, and poultry seasoning. These make the kitchen smell amazing. After that, I pour in broth and coconut milk, and add raw chicken. The pot cooks slowly, letting all the flavors mix together.
When the chicken is done and the veggies are tender, I take out the chicken. I shred it into small pieces and put it back in the pot. Then, I add peas and parsley for color and freshness.
To make the soup smooth, I blend it with an immersion blender. I taste it and adjust the salt and pepper as needed. This whole process takes about 40 minutes.
“Cooking is all about patience and letting flavors develop.”
This soup is great for busy nights or meal prep. It’s full of nutrients and tastes wonderful. It’s a favorite in my kitchen.
Tips, Tricks & Storing
This anti-inflammatory soup is great for meal prep. It keeps fresh in the fridge for 5-6 days. It’s also good for freezing for up to 4 months.
Reheating is easy. Use the microwave for one serving or the stovetop for more. Always cool the soup before freezing to avoid ice crystals.
Food safety is important. Thaw frozen soup in the fridge overnight before reheating. This slows down bacteria growth. Use good broth and don’t overcook the chicken for the best taste.
Want to try something new? Here are some ideas:
- Add extra veggies for more nutrients
- Toss in cooked grains separately to prevent mushiness
- Sprinkle fresh herbs just before serving for a flavor boost
With these tips, you’ll have tasty, healthy soup anytime you want!
Recipe Variations & Serving Suggestions
This anti-inflammatory soup is super versatile! For a vegetarian version, I use white beans or quinoa instead of chicken. Veggie broth is also a great choice. It keeps the healing benefits while fitting different diets.
Now, let’s talk toppings! I love adding fresh herbs, coconut yogurt, or crunchy croutons. A bit of citrus zest adds a zesty touch. These toppings make the soup feel extra special.
For side dishes, I aim for balance. Air fryer grilled cheese or warm tortillas are great for dipping. A fresh garden salad adds more health benefits. The mix of hot soup and cool greens is perfect.
To boost the healing effects, I sometimes add extra ginger or fennel. Butternut squash is another good choice. These ingredients make the soup both comforting and healthy.