To continue our conversation on anti-inflammatory foods, I thought it appropriate to choose some soup recipes. These 3 anti-inflammatory soup recipes are great for fighting inflammation and combatting disease. Add a tossed salad, warm up some whole grain bread, and dinner is served. Freezing single servings to bring for lunch make soups convenient grab-and-go meals.
Read on to learn how to make these easy recipes.
Lebanese Lentil and Swiss Chard Soup
Ingredients:
1 cup of brown lentils, rinsed with water
4 cups of Swiss Chard stems and leaves, cleaned and chopped
4 medium potatoes, cubed
7 garlic cloves, minced
1 large onion, chopped
2 tablespoons canola oil
1 cup of lemon juice
salt and pepper to taste
Directions:
In a large pot, cover lentils with water and bring to a boil over medium heat.
Meanwhile, in a separate pan, stir fry the onions in the canola oil until golden.
When the lentils start boiling, add the potatoes, swish chard, garlic, lemon juice and fried onions.
Pour in enough water so that the mixture is well covered and leave on medium heat until the lentils and potatoes are tender.
Add salt, more lemon juice and pepper according to taste.
Carrot Soup
Ingredients:
1 tablespoon canola oil
1 leek, cleaned and sliced
2 cups chopped pumpkin
3 cups chopped carrots
2 garlic cloves , minced
1 tablespoon grated ginger
1 tablespoon turmeric powder
Salt & pepper to taste
3 cups low sodium vegetable broth
1 can lite coconut milk
Directions:
Heat the canola oil in a large pot.
Add the leeks, carrots, and pumpkin. Sauté for 3 – 5 minutes until the vegetables start to soften.
Add the garlic, ginger, turmeric, salt, and pepper, and sauté for a few more minutes.
Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
Once the soup is cooked, use an immersion blender and blend until creamy.
Taste and adjust seasonings to your taste.
Floret Soup
Ingredients:
1 tablespoon canola oil
1 small onion, chopped
1 celery stick, chopped
1 teaspoon salt
half teaspoon garlic powder
half teaspoon onion powder
quarter teaspoon pepper
half teaspoon celery salt
8 cups broccoli florets
4 cups cauliflower florets
3 cups chicken broth
1 cup lite coconut milk
Directions:
Heat the canola oil in a large pot set over medium heat. Add the onion, celery, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
Add the garlic powder, onion powder, celery salt, the broccoli florets, the cauliflower florets and chicken broth; cover loosely and cook until the cauliflower and broccoli florets are fork tender, about 8 to 10 minutes.
Carefully blend the soup using an immersion blender until creamy.
Once all the soup has been blended, stir in the cup of coconut milk and bring it back to a simmer over medium heat.
