Anti-Inflammatory Turmeric and Ginger Soup

This anti-inflammatory soup is packed with flavor and nutrients. Turmeric and ginger are both known for their anti-inflammatory properties, and they work together to create a delicious and healthy soup that's perfect for a cold winter day.

I first came up with this recipe when I was trying to find a way to use up some leftover turmeric and ginger. I had been reading about the anti-inflammatory properties of these two ingredients, and I was curious to see how they would taste in a soup. I started by sautéing some onions in olive oil, and then I added the turmeric and ginger. I let the spices cook for a minute or two, and then I poured in some vegetable broth. I brought the soup to a boil, and then I reduced the heat and let it simmer for 15 minutes. At the end, I stirred in some black beans and tomatoes. The soup was delicious, and I felt great knowing that I was eating something that was good for me.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced fresh turmeric
• 2 cups vegetable broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, undrained
• 1/2 cup chopped fresh cilantro

Instructions

1. Heat the olive oil over medium-low heat.
2. Add the onion and cook until softened.
3. Add the ginger and turmeric and cook for 1 minute more.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Stir in the black beans and tomatoes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro.

Why It Works

• The combination of turmeric and ginger gives this soup a unique and flavorful taste.
• The anti-inflammatory properties of turmeric and ginger can help to reduce inflammation throughout the body.
• The black beans and tomatoes add protein and nutrients to the soup.