This is the easiest ever anti-inflammatory veggie soup packed with disease-fighting antioxidants and turmeric to help reduce inflammation. It’s a perfect dish for weeknight dinners and will fill your kitchen with delicious aromas.
1: Heat a large stock pot over medium heat. Add oil, then add onions. Stir and allow to cook for about 2 minutes, then add celery and carrots. Season with salt, pepper, and oregano. Cook for another 5-7 minutes, stirring occasionally.
2: Add remaining veggies, broth, and herbs. Stir to combine and bring to a boil.
3: Once boiling, cover and reduce heat. Let simmer for 25-30 minutes.
4: At this point, you can leave the soup as is, or slowly add 1-2 cups at a time to a blender to purée. If doing this, keep about 1/2 cup veggies unblended for texture.
5: Finish with a splash of apple cider vinegar or squeeze of lemon juice, plus nutritional yeast (optional). Taste and adjust seasonings as needed.
