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Anti-Inflammatory Soup

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Servings 6 servings


  • 8 large green onions chopped fine, including stalk
  • 2 tablespoons olive oil
  • 2 green peppers seeded, cut into bite sized pieces
  • 4 cloves roasted garlic smashed
  • 4 carrots cleaned, cut into bite sized pieces
  • 10 ounces mushrooms cut into thick pieces
  • 1 bunch celery cut into bite sized pieces
  • 1/2 head cabbage clean, and chop into bite sized pieces
  • 2 cans diced tomatoes with juice
  • 48 ounces chicken or veggie broth
  • Salt and pepper to taste
  • Curry to taste (optional)
  • Parsley sprig for each serving


  • In a large soup pot, put 2 tablespoons olive oil, add green onion and garlic, sauté about 4 to 6 minutes until onion is clear. Add in the rest of the ingredients to the pot all at once. Add water until everything is covered with liquid, if needed. Cover and cook on low heat for about two hours. Season to taste. Serve each bowl of soup with a sprig of parsley.


Variations: Mash an avocado or two and add to the garlic, onion mixture right before the rest of the ingredients.
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