Anti-inflammatory Soup


  • 1 can of diced tomatoes
  • 1 sweet potato (peeled and cut into small cubes)
  • 3 carrots (cut into cubes or however you like)
  • 4 celery stalks (chopped)
  • 2 cups of kale/spinach
  • 1 cups of red lentils
  • 4 cups of vegetable/chicken broth
  • 6 cloves of garlic (diced)
  • 1 medium onion (chopped)
  • 1 inch of ginger (peeled and grated/chopped)
  • 1 inch of turmeric (peeled and grated/chopped)
  • 1 bunch of parsley
  • 1 lemon
  • Olive oil or avocado oil
  • Salt, paper and any spices you like
  • Optional: feta cheese


How to cook:

  • Use a large soup pot and sauté garlic, onion, potato, carrot, celery ginger and turmeric with olive/avocado oil. Add a bit of salt and paper.
  • Add tomatoes and sauté them for a bit to bring out the flavour of caramelized tomatoes then add the broth and bring to boil.
  • Once it boils add the lentils and simmer it on low heat for 30 minutes.
  • Add spinach/kale and any spices you like (Paprika is also a good combination)
  • Let it simmer for another 10 minutes and stir it as needed
  • Lastly, add juice from the lemon and parsley, taste it first before serving and adjust the seasoning however you like
  • Optional: Add a sprinkle of feta cheese on top.


You can always add more veggies you like and once you make the soup you can also freeze it