Nourishing Anti-Inflammatory Soup
45Min
4Servings
240Cal
EasyLevel
Gluten freeKid friendlygluten-freedairy-free
#soup#anti-inflammatory#winter#healthy
Equipment
Pot
Stove
Knife
Cutting board
Ingredients
Main Ingredients
carrot (sliced)
3 piece
onion (chopped)
1 piece
celery (sliced)
2 piece
garlic (minced)
3 piece
ginger (grated)
1 piece
turmeric (ground)
1 teaspoon
chicken breast (diced)
300 g
vegetable stock
1 l
olive oil
2 tablespoon
Instructions
1
Prepare Ingredients
Wash, slice carrots, chop onion, slice celery, mince garlic, and grate ginger.
10 min
Use fresh ginger and turmeric for maximum anti-inflammatory benefits
2
Saute Vegetables
Heat olive oil in a pot, add onion, celery, carrot, garlic, and ginger. Saute until onion becomes soft.
5 min160°Ctimer 5 min
Do not brown the vegetables, just soften them
3
Add Turmeric
Add turmeric and stir for 30 seconds to release aroma.
1 min160°C
4
Add Chicken
Add diced chicken breast and stir until it turns white.
5 min160°Ctimer 5 min
5
Add Stock
Add vegetable stock and bring to a boil.
5 min100°Ctimer 5 min
6
Simmer Soup
Reduce heat to low and simmer for 20 minutes.
20 min95°Ctimer 20 min
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 3-4 minutes or stovetop
Store in airtight container. Reheat gently to preserve nutrients
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