Anti Inflammatory Soup Recipe

A warm bowl of soup bubbling on the stove fills the kitchen with its rich aroma, promising comfort and nourishment. This Anti Inflammatory Soup Recipe takes about 1 hour and 10 minutes to prepare and cook, making it a wholesome dish packed with nutrients and flavor — the perfect remedy for chilly evenings or a post-workout meal.

This recipe is designed for those looking to boost their health while enjoying delicious food. It’s ideal for meal prep, and you can make a big batch to enjoy throughout the week. Store it in the fridge for up to a week to keep its freshness.

Why You’ll Love This Recipe

• It’s filled with vibrant vegetables, providing a chunky and satisfying texture.
• The perfect balance of flavors comes together through simple simmering techniques.
• This soup is not only healthy but also deeply nourishing and satisfying.
• Blending part of the soup creates a creamy base without dairy.

What You’ll Need

Gather the following ingredients to make this wholesome soup.

For the Base

• 1/2 cup dried split peas
• 1/2 cup dried beans, any variety
• 4 cups water

For the Vegetables

• 4 medium onions, chopped
• 3-4 medium zucchini, organic, chopped
• 3 leeks, white part only, chopped
• 2 bunches kale, chopped

For the Juices

• 5 pounds organic carrots, juiced
• 2 bunches celery, juiced

For Blending

• 1 cup unsalted cashews
• 8 ounces mushrooms, chopped

Substitution note: Lentils can replace split peas.

Substitutions & Swaps

• Use any beans you prefer.
• Spinach can replace kale.
• Substitutes for cashews include sunflower seeds.
• Use vegetable broth instead of water for more flavor.

How to Make It

Start cooking your healthful soup by following these simple steps.

1. Cook the Base

Place the split peas and dried beans in water and cook on low heat. Bring to a boil, then cover and simmer for 30 minutes.

2. Add Vegetables

Add the chopped onions, zucchini, leeks, and kale to the pot. Stir well and continue to simmer.

3. Incorporate Juices and Seasonings

Pour in the freshly juiced carrot and celery juice, along with your choice of seasonings. Stir to combine and simmer for an additional 40 minutes.

4. Blend the Soup

Blend 2-3 cups of the soup with the unsalted cashews using a high-speed blender or immersion blender. Return the blended soup back into the pot.

5. Finish the Soup

Add the chopped mushrooms to the soup and let it simmer for another 30 minutes. Stir occasionally to ensure even cooking.

6. Serve

Serve the soup hot and enjoy the nourishing warmth.

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, freeze for long-term storage.
Reheat: Microwave on high for 3-5 minutes or until heated through.

Tips for Best Results

• Ensure the dried beans are soaked for a few hours for quicker cooking.
• Use fresh organic vegetables for the best flavor and nutrients.
• Blend the soup only to your desired creaminess; some chunks can add texture.
• Adjust seasonings to your taste preference before serving.

Serving Suggestions

• Pair with whole grain bread for a filling meal.
• Serve alongside a light salad to enhance freshness.
• Enjoy with your favorite herbal tea for a calming experience.