Anti-inflammatory Soup Recipe
Easy Anti-Inflammatory Soup is a comforting, nourishing bowl designed to soothe and restore with every spoonful. Warming spices and hearty vegetables make it a go-to during flu season.
This vibrant soup brims with anti-inflammatory heroes like ginger, turmeric, and cauliflower, creating a flavorful blend that feels like a gentle cleanse. Sip it anytime you crave a wholesome reset.
What You’ll Need for This Easy Anti-Inflammatory Soup
- Carrots – Bring natural sweetness and a boost of beta-carotene for immune support.
- Leek – Adds mild onion-like depth that melts into the broth.
- Cauliflower – Offers a creamy texture and subtle flavor while packing in fiber.
- Butternut Squash – Adds velvety richness and extra nutrients for a hearty base.
- Turmeric Powder – The golden star for fighting inflammation and adding earthy warmth.
- Garlic – Layers in robust flavor with potent immunity benefits.
- Fresh Ginger – Zesty kick that awakens the broth and soothes digestion.
- Bone Broth or Veggie Broth – Deepens flavor and nourishes with minerals and protein.
- Lemon Juice – Brightens every sip with a hint of citrus tang.
- Lite Coconut Milk – Lends luscious creaminess without overpowering.
Quick Steps to Make Easy Anti-Inflammatory Soup
Start by warming a splash of olive oil in a large pot. Toss in chopped carrots, leeks, cauliflower, and butternut squash, sautéing until they soften and sweeten.
Add minced garlic, freshly grated ginger, turmeric, and any other spices you love. Pour in rich broth and creamy coconut milk, then let everything bubble gently until the veggies are meltingly tender.
Cool it slightly, then blend until silky smooth. Adjust salt, pepper, or extra lemon juice to taste. Serve piping hot with a swirl of dairy-free sour cream or fresh herbs if you’d like.
Tips & Tasty Twists for the Perfect Pot
Try swapping cauliflower for broccoli or sweet potatoes for a new flavor profile. If you love extra spice, sprinkle in cayenne or fresh chili. A handful of spinach stirred in before blending boosts the green goodness.
For extra protein, shredded chicken or white beans blend in seamlessly. A squeeze of lime or fresh cilantro at serving brings a refreshing pop that balances the warmth of turmeric and ginger.
How to Keep Your Easy Anti-Inflammatory Soup Fresh
Store leftover Easy Anti-Inflammatory Soup in an airtight container in the fridge for up to four days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
For longer storage, freeze in individual portions for up to three months. Thaw overnight in the fridge and warm through when needed. This soup stays silky smooth even after freezing, making it a meal prep hero for busy weeks.
Anti-inflammatory Soup Recipe
Ingredients
- 1 –2 tablespoons fresh lemon juice
- 1 leek
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 cup cauliflower florets or frozen riced cauliflower
- 2 cups bone broth or vegetable broth
- 1 inch piece of fresh ginger
- 1/3 cup dairy-free sour cream or cottage cheese optional for extra richness
- 1 cup cubed butternut squash fresh or frozen
- 1 cup lite canned coconut milk
- 2 large carrots
- 1 teaspoon sea salt or more as needed
- 3 small garlic cloves
- 2 teaspoons ground turmeric
- 1 sprinkle red pepper flakes optional for mild heat
Instructions
- Warm 1 tablespoon olive oil in a large pot over medium heat. Introduce the chopped carrots, leek, cauliflower, and squash, allowing them to sauté for approximately 10 minutes until they begin to soften. Incorporate the minced garlic, grated ginger, turmeric, and other seasonings, stirring to meld the flavors. Pour in the broth and coconut milk, bringing the soup to a gentle simmer. Let it cook for about 20 minutes. Remove from heat and allow it to cool slightly for 5–10 minutes before transferring the mixture to a blender. Blend thoroughly until the texture is velvety and smooth. Taste and adjust seasoning as preferred. Serve immediately, garnished with fresh cilantro and a spoonful of dairy-free sour cream if desired. Store any remaining soup in an airtight container in the refrigerator.
