Description
A healthy and flavorful soup packed with anti-inflammatory ingredients like turmeric and ginger, perfect for boosting your health.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 cup kale or spinach, chopped
- 1 tablespoon lemon juice
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the ground turmeric, cumin, black pepper, and cayenne pepper (if using) to the pot, stirring well to combine. Cook for another minute to toast the spices.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the shredded chicken, sliced carrots, and diced celery. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
- Stir in the chopped kale or spinach and lemon juice. Cook for an additional 5 minutes until the greens are wilted.
- Season with salt to taste and serve hot, garnished with fresh parsley if desired.
Notes
- For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth.
- Add a pinch of cinnamon for a warm flavor twist, or include other vegetables like zucchini or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg