A delicious anti-inflammatory brothy vegetable soup.

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 teaspoon ground turmeric
  • 2 teaspoons garlic, minced (3–4 cloves)
  • 1 tablespoon fresh ginger, minced or ½ teaspoon ground ginger
  • 6 cups chicken broth or vegetable broth or water
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 cups cauliflower, cut into small florets
  • ½ of 15-ounce can white beans, drained and rinsed (optional)
  • 2 cups kale, stems removed, chopped
  • cilantro, chopped for garnish (optional)

INSTRUCTIONS

  1. Heat oil in a large soup pot over medium-low heat.
  2. Add onion, stir. Cook for 5-7 minutes, until the onions begin to brown.
  3. Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
  4. Add turmeric, garlic and ginger; stir until the vegetables are coated.
  5. Cook for 1 minute, until fragrant.
  6. Add broth or water, salt, and pepper; stir. Bring to a boil.
  7. Add cauliflower. Cover and reduce heat.
  8. Simmer for 10-15 minutes, until cauliflower is tender.
  9. When the cauliflower is fork tender, add beans and kale.
  10. Cook until the kale is slightly wilted, 2-3 minutes.
  11. Serve hot garnished with cilantro.
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