Easy AntiInflammatory Veggie Soup Recipe POWERFUL Health Boost
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Discover a powerful health boost w this easy antiinflammatory veggie soup recipe Simple ingredients max flavor Get the recipe now
Total Time:35 minutes
Yield:6 servings 1x
Ingredients
Scale
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
4 cups vegetable broth (low sodium)
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon turmeric powder
½ teaspoon ground ginger
Salt and pepper to taste
2 cups spinach, roughly chopped
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onion becomes translucent and the vegetables start to soften.
Add Garlic and Bell Peppers: Add the minced garlic and chopped bell peppers to the pot. Cook for another 2-3 minutes, stirring occasionally, until the garlic is fragrant and the peppers begin to soften.
Incorporate the Remaining Vegetables: Add the chopped zucchini, vegetable broth, diced tomatoes (with their juice), dried oregano, dried basil, turmeric powder, and ground ginger to the pot. Season with salt and pepper to taste.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
Add Spinach: Stir in the chopped spinach during the last 2-3 minutes of cooking. The spinach will wilt quickly.
Serve and Garnish: Ladle the Easy Anti-Inflammatory Veggie Soup Recipe into bowls and garnish with fresh chopped parsley. Serve warm and enjoy!
