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Anti-inflammatory Soup
Anti-inflammatory Soup

Anti-inflammatory Soup
This Anti-inflammatory Soup is a flavorful and nutritious dish, perfect for boosting your health. Packed with vegetables, spices, and herbs, it’s designed to help reduce inflammation and provide a comforting meal.
Anti-inflammatory Soup
Source
Ingredients:
1
Servings
  • 960
    ml
     chicken bone broth
  • 480
    ml
     vegetable broth
  • 240
    ml
     red lentils
  • 1
    item
     red bell pepper, diced
  • 1
    item
     yellow bell pepper, diced
  • 1
    item
     yellow onion, diced
  • 1
    item
     sweet potato, peeled and diced
  • 2
    item
     carrots, peeled and diced
  • 240
    ml
     mushrooms, sliced
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     butter
  • 2
    item
     stalks lemongrass, chopped
  • 1
    tbsp
     ground turmeric
  • 1
    tbsp
     ground ginger
  • 1
    tbsp
     ground coriander
  • 4
    clove
     garlic, minced
  • 60
    ml
     white wine (optional)
  • 2
    tbsp
     passion fruit vinegar
  • 2
    tbsp
     fish sauce
  • 1
    item
     zest and juice of 2 limes
  • 480
    ml
     fresh spinach
  • 60
    ml
     fresh cilantro, chopped
  • 1
    item
     salt and pepper, to taste
Anti-inflammatory Soup
Instructions:
  1. Combine Broths and Lentils: In a large pot, combine the chicken bone broth, vegetable broth, and red lentils. Bring to a simmer over medium heat.
  2. Heat Oil and Butter: While the broth is simmering, heat olive oil and butter in a skillet over medium heat.
  3. Sauté Vegetables: Add diced onions, bell peppers, sweet potato, carrots, mushrooms, and chopped lemongrass. Sauté until the vegetables are tender, about 10-15 minutes.
  4. Add Spices and Garlic: Add minced garlic, ground turmeric, ground ginger, and ground coriander to the skillet. Cook for another 2-3 minutes until fragrant.
  5. Deglaze with White Wine: If using, deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
  6. Transfer to Broth: Transfer the sautéed vegetables and spices to the simmering broth. Stir well to combine.
  7. Add Seasonings: Add passion fruit vinegar, fish sauce, lime zest, lime juice, fresh spinach, and chopped cilantro to the pot. Season with salt and pepper to taste.
  8. Simmer: Let the soup simmer for another 30-45 minutes to allow the flavors to meld together.
  9. Serve Hot: Serve the soup hot and enjoy the soothing and flavorful anti-inflammatory benefits.
  10. Serve hot and enjoy the soothing and flavorful anti-inflammatory soup!
  11. This soup is a base of chicken bone broth and vegetable broth, coconut milk, red lentils, then added red and yellow bell peppers, yellow onion, sweet potato, carrots, mushrooms, lemongrass, turmeric, ginger, coriander, and garlic all sautéed in olive oil and butter, deglazed with white wine then added to the stock. Then added lime zest and juice, fish sauce, passion fruit vinegar, fresh spinach, and fresh cilantro and let it simmer for almost an hour.
  12. I made it up. But basically throw 4 cups of bone broth and two cups of vegetable broth in a pot with a cup of red lentils and start to simmer. While that’s going sautée onions, peppers, carrots, sweet potatoes, chopped lemongrass, and mushrooms in butter and olive oil. Then add some garlic and about a tablespoon each of the three spices (ginger, turmeric, coriander) to bloom with the garlic and get fragrant. Then I deglazed the pan with some white wine. After about 15 minutes of this I added the sautée pan contents to the cooking broth and let it simmer more. Added in a few dashes of the passion fruit vinegar and fish sauce as well as a bunch of raw spinach. Stirred it real good and let simmer for another hour. Finished with 2 limes (juice and zest) and chopped fresh cilantro
  • 960
    ml
     chicken bone broth
  • 480
    ml
     vegetable broth
  • 240
    ml
     red lentils
  • 1
    item
     red bell pepper, diced
  • 1
    item
     yellow bell pepper, diced
  • 1
    item
     yellow onion, diced
  • 1
    item
     sweet potato, peeled and diced
  • 2
    item
     carrots, peeled and diced
  • 240
    ml
     mushrooms, sliced
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     butter
  • 2
    item
     stalks lemongrass, chopped
  • 1
    tbsp
     ground turmeric
  • 1
    tbsp
     ground ginger
  • 1
    tbsp
     ground coriander
  • 4
    clove
     garlic, minced
  • 60
    ml
     white wine (optional)
  • 2
    tbsp
     passion fruit vinegar
  • 2
    tbsp
     fish sauce
  • 1
    item
     zest and juice of 2 limes
  • 480
    ml
     fresh spinach
  • 60
    ml
     fresh cilantro, chopped
  • 1
    item
     salt and pepper, to taste
1
Servings
0

Combine Broths and Lentils: In a large pot, combine the chicken bone broth, vegetable broth, and red lentils. Bring to a simmer over medium heat.

Heat Oil and Butter: While the broth is simmering, heat olive oil and butter in a skillet over medium heat.

Sauté Vegetables: Add diced onions, bell peppers, sweet potato, carrots, mushrooms, and chopped lemongrass. Sauté until the vegetables are tender, about 10-15 minutes.

Add Spices and Garlic: Add minced garlic, ground turmeric, ground ginger, and ground coriander to the skillet. Cook for another 2-3 minutes until fragrant.

Deglaze with White Wine: If using, deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.

Transfer to Broth: Transfer the sautéed vegetables and spices to the simmering broth. Stir well to combine.

Add Seasonings: Add passion fruit vinegar, fish sauce, lime zest, lime juice, fresh spinach, and chopped cilantro to the pot. Season with salt and pepper to taste.

Simmer: Let the soup simmer for another 30-45 minutes to allow the flavors to meld together.

Serve Hot: Serve the soup hot and enjoy the soothing and flavorful anti-inflammatory benefits.

Serve hot and enjoy the soothing and flavorful anti-inflammatory soup!

This soup is a base of chicken bone broth and vegetable broth, coconut milk, red lentils, then added red and yellow bell peppers, yellow onion, sweet potato, carrots, mushrooms, lemongrass, turmeric, ginger, coriander, and garlic all sautéed in olive oil and butter, deglazed with white wine then added to the stock. Then added lime zest and juice, fish sauce, passion fruit vinegar, fresh spinach, and fresh cilantro and let it simmer for almost an hour.

I made it up. But basically throw 4 cups of bone broth and two cups of vegetable broth in a pot with a cup of red lentils and start to simmer. While that’s going sautée onions, peppers, carrots, sweet potatoes, chopped lemongrass, and mushrooms in butter and olive oil. Then add some garlic and about a tablespoon each of the three spices (ginger, turmeric, coriander) to bloom with the garlic and get fragrant. Then I deglazed the pan with some white wine. After about 15 minutes of this I added the sautée pan contents to the cooking broth and let it simmer more. Added in a few dashes of the passion fruit vinegar and fish sauce as well as a bunch of raw spinach. Stirred it real good and let simmer for another hour. Finished with 2 limes (juice and zest) and chopped fresh cilantro

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