Anti-Inflammatory Soup
Anti-Inflammatory Soup
Ingredients:
- 2 tsp extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, diced
- 1 thumb of ginger, peeled and minced
- 1 stalk of celery
- 2 medium carrots, diced
- 2 tsp ground turmeric
- 1 can of cannellini beans
- 4 cups organic bone broth
- 1 can diced tomatoes
- 4 cups chopped kale
- Squeeze of lemon juice
- Salt and pepper, to taste
- Sourdough bread, to serve
Directions:
- In a pan over medium heat, heat the olive oil. Add the onion and allow to saute for 3-5 minutes before adding the garlic, ginger, celery, carrots and turmeric. Saute for another 5 minutes or so. Season with a pinch of salt.
- Add in the beans, canned tomatoes, bone broth and lemon juice. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Season with salt and pepper. If the soup mixture is too thick, add bone broth or water to reach desired thickness. Serve with a slice of fresh sourdough.
*Quick Tip: To make this a creamier soup, transfer half of the soup to a blender and blend until smooth, and add it back to the pot. You can also blend with a hand blender or regular blender.
About the Author
Georgie Jackson, MS, RD, CDN
Georgie completed her Master’s Degree in Nutrition and Public Health and Dietetic Internship at Columbia University. She bridges nutritional science with holistic, evidenced-based techniques like exercise, sleep, and stress management to help her clients reach their health goals. Her nutrition philosophy is centered around a balanced, plant-based, and whole foods approach to eating!
She is also the founder of @theharvestplate, a social media health and wellness brand dedicated to women’s health and healthy everyday recipes.
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