Here is an easy and nourishing anti-inflammatory soup to enjoy when the weather begins to get cooler. You can add some cooked garbanzo beans or leftover cooked chicken to increase the protein content if you would like. This soup makes a wonderful lunch or light dinner!
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
3 cloves
garlic
crushed
1 inches
fresh ginger
finely grated
1½ teaspoons
sea salt
2 teaspoons
turmeric powder
2 large
carrots
peeled and chopped
2 large
parsnips
peeled and chopped
1 small heads
cauliflower
chopped
6 cups
vegetable stock
(or chicken stock)
2 cups
cooked
brown rice
1½ cups
frozen peas
½ cups
chopped
cilantro