Anti-Inflammatory Golden Soup (Vegan Option)


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.


  • 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


  1. 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)
  2. 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.
  3. 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.
  4. Next, add the remaining broth/stock and coconut milk, season with salt & pepper, and stir to combine. 
  5. Add your shredded chicken or washed chickpeas.  let everything simmer on low for 10-15 minutes.
  6. Just before serving add your kale or baby spinach to the soup. It will soften and cook down quickly.
  7. Taste and adjust any seasoning.  Garnish with fresh herbs, chili flakes, or avocado.


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!

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