Anti-inflammatory Soup

Anti-inflammatory Soup Recipe

This Anti-inflammatory Soup is a flavorful and nutritious dish, perfect for boosting your health. Packed with vegetables, spices, and herbs, it’s designed to help reduce inflammation and provide a comforting meal.

Ingredients

• 4 cups chicken bone broth
• 2 cups vegetable broth
• 1 cup red lentils
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 yellow onion, diced
• 1 sweet potato, peeled and diced
• 2 carrots, peeled and diced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 stalks lemongrass, chopped
• 1 tablespoon ground turmeric
• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 4 cloves garlic, minced
• 1/4 cup white wine (optional)
• 2 tablespoons passion fruit vinegar
• 2 tablespoons fish sauce
• Zest and juice of 2 limes
• 2 cups fresh spinach
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions

Step 1: Simmer the Base

1. Combine Broths and Lentils: In a large pot, combine the chicken bone broth, vegetable broth, and red lentils. Bring to a simmer over medium heat.

Step 2: Sauté the Vegetables

1. Heat Oil and Butter: While the broth is simmering, heat olive oil and butter in a skillet over medium heat.
2. Sauté Vegetables: Add diced onions, bell peppers, sweet potato, carrots, mushrooms, and chopped lemongrass. Sauté until the vegetables are tender, about 10-15 minutes.
3. Add Spices and Garlic: Add minced garlic, ground turmeric, ground ginger, and ground coriander to the skillet. Cook for another 2-3 minutes until fragrant.
4. Deglaze with White Wine: If using, deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.

Step 3: Combine and Simmer

1. Transfer to Broth: Transfer the sautéed vegetables and spices to the simmering broth. Stir well to combine.
2. Add Seasonings: Add passion fruit vinegar, fish sauce, lime zest, lime juice, fresh spinach, and chopped cilantro to the pot. Season with salt and pepper to taste.
3. Simmer: Let the soup simmer for another 30-45 minutes to allow the flavors to meld together.

Step 4: Serve

1. Serve Hot: Serve the soup hot and enjoy the soothing and flavorful anti-inflammatory benefits.

Tips

• Flavor Enhancements: Adjust the amount of spices and herbs to suit your taste. Adding a pinch of cayenne pepper can give the soup a bit of a kick.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Variations: Feel free to add or substitute other anti-inflammatory ingredients such as turmeric root, ginger root, or a splash of coconut milk for extra creaminess.

Conclusion

This Anti-inflammatory Soup is a delicious and healthful way to enjoy a variety of vegetables and spices known for their anti-inflammatory properties. It’s easy to make and perfect for a nourishing meal. Enjoy making and savoring this wonderful soup!

Here’s a simplified version of the recipe:

Ingredients:

• 4 cups chicken bone broth
• 2 cups vegetable broth
• 1 cup red lentils
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 yellow onion, diced
• 1 sweet potato, peeled and diced
• 2 carrots, peeled and diced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 stalks lemongrass, chopped
• 1 tablespoon ground turmeric
• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 4 cloves garlic, minced
• 1/4 cup white wine (optional)
• 2 tablespoons passion fruit vinegar
• 2 tablespoons fish sauce
• Zest and juice of 2 limes
• 2 cups fresh spinach
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a large pot, combine the chicken bone broth, vegetable broth, and red lentils. Bring to a simmer over medium heat.
2. While the broth is simmering, heat olive oil and butter in a skillet over medium heat. Add diced onions, bell peppers, sweet potato, carrots, mushrooms, and chopped lemongrass. Sauté until the vegetables are tender, about 10-15 minutes.
3. Add minced garlic, ground turmeric, ground ginger, and ground coriander to the skillet. Cook for another 2-3 minutes until fragrant.
4. If using, deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
5. Transfer the sautéed vegetables and spices to the simmering broth. Stir well to combine.
6. Add passion fruit vinegar, fish sauce, lime zest, lime juice, fresh spinach, and chopped cilantro to the pot. Season with salt and pepper to taste.
7. Let the soup simmer for another 30-45 minutes to allow the flavors to meld together.
8. Serve hot and enjoy the soothing and flavorful anti-inflammatory soup!

Anti-inflammatory Soup

This soup is a base of chicken bone broth and vegetable broth, coconut milk, red lentils, then added red and yellow bell peppers, yellow onion, sweet potato, carrots, mushrooms, lemongrass, turmeric, ginger, coriander, and garlic all sautéed in olive oil and butter, deglazed with white wine then added to the stock. Then added lime zest and juice, fish sauce, passion fruit vinegar, fresh spinach, and fresh cilantro and let it simmer for almost an hour.

I made it up. But basically throw 4 cups of bone broth and two cups of vegetable broth in a pot with a cup of red lentils and start to simmer. While that’s going sautée onions, peppers, carrots, sweet potatoes, chopped lemongrass, and mushrooms in butter and olive oil. Then add some garlic and about a tablespoon each of the three spices (ginger, turmeric, coriander) to bloom with the garlic and get fragrant. Then I deglazed the pan with some white wine. After about 15 minutes of this I added the sautée pan contents to the cooking broth and let it simmer more. Added in a few dashes of the passion fruit vinegar and fish sauce as well as a bunch of raw spinach. Stirred it real good and let simmer for another hour. Finished with 2 limes (juice and zest) and chopped fresh cilantro