THIS RECIPE IS VERSATILE, NUTRIENT-DENSE, AND FULL OF FLAVOR.
I love a good one-pot meal and this one is a keeper.
So why is this soup anti-inflammatory?
First of all, it’s made with real whole foods. No preservatives, or inflammatory processed oils or ingredients. Just a good source of protein, some healthy fats, some healing spices, and of course lots of wonderful vegetables.
3 Ingredients in this dish that really add an extra anti-inflammatory punch!
Turmeric – The compound Curcumin which turmeric is known for is shown to reduce inflammation. We are using a good amount in this recipe and that’s what gives this soup its beautiful yellow color
Ginger – The bioactive molecules in ginger, called gingerol is known to have antioxidant and anti-inflammatory properties
Bone Broth – Super nutrient-dense, filled with an amazing mineral profile and amino acid profile. The amino acids Glycine and Arginine are in particular known to be very anti-inflammatory.
With minimal ingredients, this soup packs a punch both in flavor and nutrition.
INGREDIENTS
- 500 grams chicken breast, cooked and shredded or 1 can of chickpeas for vegans.
- 1 Tbsp Coconut Oil
- 1 cup chopped celery (2-3 stalks)
- 1 cup chopped white onion
- 1 cup chopped carrots
- 3 cloves garlic, finely chopped
- 1 cup chopped sweet potato
- 1 tbsp coconut aminos
- 2 tsp turmeric powder
- 1-inch piece of ginger, grated (or ½ tsp ground ginger)
- Salt and pepper to taste
- 5 cups broth or stock of choice
- 3/4 cup coconut milk
- 3 cups chopped kale or baby spinach
INSTRUCTIONS
- Cook your chicken to your preference - boil, bake, pan-fry, all work. Once cooked and cooled, shred and reserve for later. (skip this step for vegan option)
- Heat your coconut oil in a large soup pot or dutch oven and add your onion, celery, carrots, and garlic. Sauté on a medium flame for 5-7 minutes.
- Add the sweet potato, turmeric, coconut aminos, ginger, along with half your broth/stock. Give everything a good stir and cover. Let cook over medium/low heat to allow the sweet potatoes to soften, about 7-10 minutes.
- Next, add the remaining broth/stock and coconut milk, season with salt & pepper, and stir to combine.
- Add your shredded chicken or washed chickpeas. let everything simmer on low for 10-15 minutes.
- Just before serving add your kale or baby spinach to the soup. It will soften and cook down quickly.
- Taste and adjust any seasoning. Garnish with fresh herbs, chili flakes, or avocado.
NOTES:
Storage - This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!