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Green Goddess Anti-Inflammatory Soup

If you are feeling particularly bloated or need a soup that you can eat all day long, look no further! 

What I love about this soup is that you can make it with any green vegetables really and you can switch it up as you need to: the cruciferous vegetables, turmeric, kale and ginger up the ante on the anti-inflammation front. This is a wonderful soup to make in Meal Prep and put in the freezer for later in the week. 



  • 1 tablespoon coconut oil
  • 1 large onion or leek, thinly sliced.
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
  • 2 teaspoons garlic, minced (34 cloves)
  • 1 tablespoon ginger, minced or grated
  • 6 cups vegetable broth or water
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 cups cauliflower or broccoli, cut into small florets
  • 2 cups kale, stems removed, chopped
  • 1 cup zucchini, green beans or fresh green peas
  • cilantro, chopped for garnish (optional)


  1. Heat oil in a large soup pot over medium-low.
  2. Add onion, stir. Cook for 5-7 minutes, until the onions begin to brown.
  3. Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
  4. Add turmeric, garlic and ginger; stir until the vegetables are coated.
  5. Cook for 1 minute, until fragrant.
  6. Add broth or water, salt, and pepper; stir. Bring to a boil.
  7. Add cauliflower. Cover and reduce heat.
  8. Simmer for 10-15 minutes, until cauliflower is tender.
  9. When the cauliflower is fork tender, add other veggies and kale.
  10. Cook until the kale is slightly wilted, 2-3 minutes.
  11. Keep it chunky, or place the soup in the blender and puree until thick. Add water as needed. 
  12. Serve hot garnished with cilantro.

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