Anti Inflammatory Vegetable Soup

• The Slow Cooker Method: This is an incredibly forgiving “set-it-and-forget-it” recipe. If you prefer to use a slow cooker, simply add all of the ingredients except for the spinach, parsley, and olive oil into your crockpot. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir in the fresh greens and a drizzle of olive oil just before serving.

• Boost the Bioavailability: To increase the anti-inflammatory properties even further, consider stirring in half a teaspoon of ground turmeric along with a crack of black pepper during Step 2. Black pepper contains piperine, which significantly enhances the body’s absorption of turmeric.

• Meal Prep and Freezing: This soup tastes even better the next day as the flavors continue to marry in the fridge. Store leftovers in an airtight glass container for up to 5 days. If you want to freeze it, let the soup cool completely, transfer it to freezer-safe bags or containers, and store for up to 3 months. Simply thaw overnight in the fridge and reheat gently on the stovetop.

• Serving Suggestions: Enjoy this soup exactly as it is for a light, detoxifying meal. If you want to make it a bit heartier for the family, serve it alongside a thick slice of warm, crusty sourdough bread or stir in a scoop of cooked quinoa or brown rice.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)