Anti Inflammatory Golden Detox Soup for Vibrant Health
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A warm bowl of comforting soup packed with anti-inflammatory ingredients that detoxify your body.
- Author: Robert
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 medium carrot (diced)
- 1 medium zucchini (diced)
- 1 medium red bell pepper (diced)
- 1 cup cauliflower florets
- 4 cups vegetable broth (low-sodium)
- 1 can (14 oz) coconut milk (light or full-fat)
- 2 cups kale (chopped)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
- In a large pot, heat the coconut oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the turmeric, cumin, and coriander powders, stirring for about 30 seconds to toast the spices.
- Incorporate the diced carrot, zucchini, red bell pepper, and cauliflower florets. Sauté for 5-7 minutes until the vegetables begin to soften.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, reduce the heat to low and let it simmer for 15 minutes.
- Stir in the coconut milk and chopped kale, allowing it to simmer for another 5 minutes until the kale is tender.
- Add apple cider vinegar, and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lemon juice.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg