Broccoli and Turmeric Anti-Inflammatory Soup

This anti-inflammatory soup is packed with flavor and nutrients. The broccoli and turmeric are both powerful anti-inflammatories, and the coconut milk adds a creamy richness that makes this soup both comforting and healing.

I first developed this recipe when I was struggling with chronic inflammation. I was looking for a way to reduce my inflammation naturally, and I came across turmeric. Turmeric is a powerful anti-inflammatory spice that has been used in Ayurvedic medicine for centuries. I started adding turmeric to my smoothies and soups, and I noticed a significant reduction in my inflammation.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 tablespoons cold-pressed olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 head broccoli, florets cut into small pieces, stems chopped
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 1/2 cup coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the broccoli florets, stems, turmeric, and black pepper.
5. Stir well and cook for 2 minutes.
6. Pour in the vegetable broth and coconut milk.
7. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.
8. Use an immersion blender to blend the soup until smooth.
9. Season with additional salt and pepper to taste.

Why It Works

• The broccoli in this soup is a good source of fiber, vitamins, and minerals. Fiber helps to keep you feeling full and satisfied, and it can also help to reduce inflammation.
• Turmeric is a powerful anti-inflammatory spice that has been shown to reduce inflammation in the body.
• Coconut milk is a good source of healthy fats and it can help to reduce inflammation.