Anti-Inflammatory Golden Detox Soup

Welcome to a warm bowl of comfort! This Anti-Inflammatory Golden Detox Soup is not only delicious but is also packed with health benefits. It’s like a hug in a bowl, perfect for those chilly days or whenever you need a little boost in wellness.

Why make this recipe

There are many reasons to whip up this golden soup! First, it’s loaded with anti-inflammatory ingredients like turmeric and garlic, which can help reduce inflammation and promote overall health. Second, it’s full of colorful veggies that contribute to your daily intake of nutrients. Lastly, it’s easy to make and perfect for meal prep. You’ll have hearty servings ready for the week that are both nutritious and satisfying.

How to prepare Anti-Inflammatory Golden Detox Soup

Making this soup is simple and straightforward! Just follow the steps below, and you’ll have a delightful bowl ready in no time.

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 celery stalks, thinly sliced
  • 4 carrots, peeled and thinly sliced
  • 3 garlic cloves, minced
  • 3 cups cauliflower florets
  • 3 cups chopped green cabbage
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • A pinch of chili flakes (optional)
  • 6 cups vegetable broth
  • 1 ½ teaspoons kosher salt (adjust to taste)
  • ½ teaspoon ground black pepper (adjust to taste)
  • ¼ cup fresh parsley, chopped
  • Juice of one lemon

Steps:

  1. Heat olive oil in a large pot over medium heat. Sauté the diced onion, celery, and carrots for 6–7 minutes until they are softened.
  2. Stir in the minced garlic, cauliflower, cabbage, turmeric, cumin, paprika, and optional chili flakes. Sauté for another 2–3 minutes until fragrant.
  3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15–20 minutes until all the vegetables are tender.
  4. Season the soup with salt, pepper, lemon juice, and chopped parsley. Simmer for a brief moment before serving warm.

How to serve Anti-Inflammatory Golden Detox Soup

Serve the soup hot in bowls. You can garnish it with extra parsley or a drizzle of olive oil for added flavor. Pair it with whole grain bread or a fresh salad for a wholesome meal.

How to store Anti-Inflammatory Golden Detox Soup

If you have leftovers, store the soup in airtight containers in the fridge. It will last about 4-5 days. You can also freeze it for up to 3 months! Just make sure to let it cool completely before freezing.

Tips to make Anti-Inflammatory Golden Detox Soup perfectly

  • Don’t skip the sautéing step! It brings out the flavors of the vegetables.
  • Adjust the spices to your liking for a more robust flavor.
  • Taste the soup before serving and adjust the salt and pepper as needed.

Variations

Feel free to change up the veggies! You can add kale, sweet potatoes, or even spinach. For added protein, toss in some chickpeas or cooked chicken. Have fun experimenting with flavors!

FAQ

1. Is this soup vegan?
Yes! This Anti-Inflammatory Golden Detox Soup is completely plant-based and vegan.

2. Can I make this soup ahead of time?
Absolutely! This soup stores well and can be made a few days in advance or even frozen for later.

3. What if I don’t have turmeric?
Turmeric is key for its anti-inflammatory properties, but if you don’t have it, you can still enjoy the soup without it. Just remember, the color and some health benefits will change!

Now it’s time to enjoy your warm, comforting bowl of Anti-Inflammatory Golden Detox Soup. Dive in and savor the goodness!

Print

Anti-Inflammatory Golden Detox Soup

A comforting, nutrient-packed soup loaded with anti-inflammatory ingredients, perfect for chilly days.

  • Author: tahiriimouhsingmail-com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 celery stalks, thinly sliced
  • 4 carrots, peeled and thinly sliced
  • 3 garlic cloves, minced
  • 3 cups cauliflower florets
  • 3 cups chopped green cabbage
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • A pinch of chili flakes (optional)
  • 6 cups vegetable broth
  • 1 ½ teaspoons kosher salt (adjust to taste)
  • ½ teaspoon ground black pepper (adjust to taste)
  • ¼ cup fresh parsley, chopped
  • Juice of one lemon

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the diced onion, celery, and carrots for 6–7 minutes until they are softened.
  2. Stir in the minced garlic, cauliflower, cabbage, turmeric, cumin, paprika, and optional chili flakes. Sauté for another 2–3 minutes until fragrant.
  3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15–20 minutes until all the vegetables are tender.
  4. Season the soup with salt, pepper, lemon juice, and chopped parsley. Simmer for a brief moment before serving warm.

Notes

Serve hot, garnished with extra parsley or olive oil. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 230
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 7g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: anti-inflammatory, detox soup, vegan soup, health benefits, easy recipe, comfort food

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