A nourishing anti-inflammatory soup packed with turmeric, ginger, and cumin, featuring golden potatoes, chickpeas, quinoa, and fresh spinach in a creamy coconut broth.

american

mediterranean

Nutrition

Provides excellent sources of plant-based protein, fiber, and anti-inflammatory compounds from turmeric and ginger with essential vitamins from leafy greens.

Calories	280 kcal
Protein	9 g
Total Fat	6 g
Saturated Fat	4 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	1 g
Cholesterol	0 mg
Carbohydrate	48 g
Sugars	8 g
Dietary Fibre	9 g
Sodium	400 mg

*per serving

VeganVegetarianGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHalalKosherHigh ProteinHigh FibreNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchvegetarianmeal prepone potfreezer friendlyfamily friendlystovetop

Anti-Inflammatory Golden Soup

gariannestable.com (Garianne Gagliardi)

6

Name: Anti-Inflammatory Golden Soup — Tasty Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 small Onion (finely chopped); 1 tablespoon Extra-virgin Olive Oil Or Coconut Oil; 3 Carrots (chopped); 2 Celery Stalks (chopped); 2 cloves Garlic (minced); 1 tablespoon Ground Cumin; 1 tablespoon Ground Turmeric; 1 teaspoon Ground Ginger; 5 - 6 cup Veggie Stock; 1 bag Golden Potatoes Or Sweet Potato; 1 can Organic Chickpeas (rinsed); 0.25 cup Dry Quinoa; 2 cup Spinach; 0.33 cup Full Fat Coconut Milk; Sea Salt And Pepper (to taste)

servings

0

per serve

0

minutes

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Ingredients

1 small Onion finely chopped

1 tablespoon Extra-virgin Olive Oil Or Coconut Oil

3 Carrots chopped

2 Celery Stalks chopped

2 cloves Garlic minced

1 tablespoon Ground Cumin

1 tablespoon Ground Turmeric

1 teaspoon Ground Ginger

5 - 6 cup Veggie Stock

1 bag Golden Potatoes Or Sweet Potato

1 can Organic Chickpeas rinsed

0.25 cup Dry Quinoa

2 cup Spinach

0.33 cup Full Fat Coconut Milk

Sea Salt And Pepper to taste

Equipment

Large soup pot

Knife

Cutting board

Wooden spoon

Can Opener

Colander

Instructions

In a large soup pot, heat oil to medium. Add onions + garlic and saute for 5 minutes.

Add carrots and celery, saute for another 5 minutes. Then add all the spices and saute for a minute.

Next add the veggie stock and then the potatoes. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes. Add canned chicks peas and let simmer another 5 minutes.

Add coconut milk and spinach just before serving. Garnish with fresh herbs of your choosing.

Keep in fridge for up to a week!