Anti-Inflammatory Veggie Soup

Anti-Inflammatory Veggie Soup

Ingredients:

• 1 tbsp of avocado oil

• 1 tsp extra virgin olive oil

• 4-6 large fresh tomatoes. If you are sensitive to tomatoes, please skip this ingredient.

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

• 1 can of organic beans of your choice (in a BPA-free can). Feel free to use dry beans. It's best to soak them overnight before cooking them. You may skip this ingredient if you have an autoimmune or sensitive gut condition.

• 1 medium-sized white or yellow onion: diced into 1-inch squares

• 2 cups diced cabbage: cut into 1-inch-long squares

• 1 medium-sized zucchini: diced into 1-inch-long squares

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

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

• 1 stalk of leeks: cut into 1-inch-long

• 1/2 cup of finely chopped cilantro

• Seasonings:

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

  • Pinches of black pepper

  • 1 tbsp grated ginger

  • 2 tbsp of minced garlic

  • 2 bay leaves

  • 1 tsp lemon juice to brighten the flavor

  • 2 tsp of dried dill

  • 1 tsp NuSalt (potassium salt)

Cooking Instructions:

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

2. Heat the oil in a large Dutch oven or Insta pot on low to medium heat for less than a minute. Add bay leaves, onion, leeks, dill, carrots, celery, and sauté for a few minutes until you can smell the aromas.

3. Put the tomatoes in the pot and stir for 5 to 10 minutes on low heat until the juice thickens.

4. Add the stock and all ingredients except the zucchini and cilantro into the Dutch oven. After the liquid is brought to a boil, simmer the soup for 30 to 40 minutes. If you use an Insta pot, cook for 5 minutes.

5. Add zucchini and cilantro to the pot and simmer for another 5 minutes. If you use an Insta pot, cook for 2-3 minutes.

6. Transfer the soup into a bowl and drizzle some extra virgin olive oil. Enjoy!

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Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

Board-Certified Ketogenic Nutrition Specialist

Certified Oncology Nutrition Specialist

Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

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