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Anti-Inflammatory Veggie Soup

Prep Time:

Cook Time:


About the Recipe

An easy one-pot soup to give your immune system a boost and reduce inflammation


  • 1 onion, diced

  • 3 garlic cloves, minced

  • 2 medium carrots, diced

  • 3 celery stalks, diced

  • 2 medium potatoes, peeled and cubed

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 inch ginger piece, grated

  • 1 tsp salt

  • 4 cups broth, chicken or veggie

  • 1 14 oz can crushed tomatoes

  • 1 tbsp lemon juice

  • 2 cups kale (can use any cooking green to substitute), chopped


  1. Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices. Sauté everything in olive oil for a few minutes then add splash of water and cook for 5 minutes, stirring frequently.

  2. Add the vegetable broth and crushed tomatoes. Stir and bring to a boil then reduce heat to medium low and let your soup simmer for 15 minutes until the vegetables are tender but not overcooked.

  3. Add kale and lemon juice and season with more salt and pepper to taste. Cook for a few moments until greens are cooked. 

  4. Serve with your favorite crusty bread and enjoy!

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