Hearty Anti-Inflammatory Vegetable Soup

Updated: Mar 24


  • 4-6 fresh large-size tomatoes or a can (14-15 oz) of organic diced tomatoes

  • Tips: choose the can with BPA free lining. And, if you are sensitive to tomatoes, please skip this ingredient.

  • 2-3 cups organic chicken or vegetable stock (home-made or store bought)

  • 1 can of organic beans of your choice (in the BPA free can).

  • Tips: Feel free to use dry beans. It's best to soak them overnight before cooking them. If you have an autoimmune condition or a sensitive gut condition, you may skip this ingredient.

  • 1 medium size white or yellow onion: diced to 1-inch squares

  • 1 tbsp grated ginger

  • 3-4 large cloves of fresh garlic: minced

  • 2 tsp ground turmeric powder or 1 tbsp freshly minced turmeric root

  • 1/4 of a whole cabbage: cut to 1-inch-long squares

  • 1 medium size zucchini: diced to 1-inch-long squares

  • 1 medium carrot: diced to 1-inch-long squares

  • 2 stalks of celery: diced to 1-inch-long and wide

  • 1 stalk of leeks: cut to 1-inch long squares

  • 1 medium size sweet potato: diced to 1-inch-long squares

  • 1/2 cup of finely chopped cilantro

  • 1/4 cup of finely chopping parsley

  • 2 bay leaves

  • 1 tsp lemon juice

  • 2 tsp of dried dill

  • 2 tbsp of avocado oil

  • Sea salt to taste

  • Black pepper


  • If you choose to use fresh tomatoes, boil a pot of water. Then quickly blench all tomatoes in the hot water and drain the water. Peel off the tomato skin and then dice the flesh into small pieces.

  • In a large Dutch oven, heat up the oil on low to medium heat for less than a minute. Add in bay leaves, onion, leeks, dill, and carrots, and celery, and saut√© for a few minutes until you can smell the aromas.

  • Now put the tomatoes in the pot and stir for about 5 to 10 minutes on low heat until the tomato juice thickens.

  • Into the pot, add in the stock and bring it up to boil. Then add in lemon juice, cabbage, turmeric, garlic, sweet potatoes, beans, and season with black pepper and salt. After the liquid is brought up to boil, simmer the soup for about 30 to 40 minutes.

  • Now add zucchini, parsley, and cilantro into the pot and simmer for another 2 minutes.

  • Transfer the soup into a bowl and drizzle a little bit extra virgin olive oil on the top. Enjoy!

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