Anti-inflammatory Veggie Soup with Turmeric

• temps total: 28 minutes

Ingrédients

1 tbsp olive oil or coconut oil

1 small onion (chopped)

3 cloves garlic (minced)

1 tbsp fresh ginger (grated)

1 tsp turmeric powder (or 1 tbsp fresh turmeric, grated)

2 carrots (sliced)

1 zucchini (chopped)

1 cup broccoli florets

1 bell pepper (chopped)

1 cup spinach or kale

4 cups vegetable broth

½ tsp black pepper (helps absorb turmeric)

1 tsp salt (adjust to taste)

½ tsp cumin powder

Juice of ½ lemon

Fresh coriander or parsley (for garnish)

Instructions

Sauté Base

Heat oil in a pot over medium heat.

Add onion and cook until soft (3–4 minutes).

Stir in garlic, ginger, and turmeric—cook for 1 minute until fragrant.

Add Vegetables

Add carrots, zucchini, broccoli, and bell pepper.

Cook for 3–5 minutes, stirring occasionally.

Simmer

Pour in vegetable broth.

Add salt, black pepper, and cumin.

Bring to a boil, then reduce heat and simmer for 15–20 minutes.

Finish

Add spinach/kale and cook for 2–3 minutes.

Turn off heat and stir in lemon juice.

Serving:

Serve hot with:

Whole grain bread

Brown rice

Or enjoy as-is for a light detox meal