A bowl of food with pasta and vegetables.

I am adding anti-inflammatory ingredients, especially turmeric, to everything I can these days with the goal of lessening the symptoms of my autoimmune disease. Soup is always a favorite so I loaded this recipe with super foods including ginger, carrots, red and green cabbage and LOTS of turmeric. To our health!


Shortcut Saturdays : Lori’s Anti-Inflammatory Veggie Soup

  • Author: Lori


Units Scale
  • 12 tablespoons olive oil
  • 1 1/3 cups red onion, chopped (1/2 large onion)
  • 3 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 23 celery tops
  • 1 2/3 cups carrots, sliced
  • 1 1/2 inch piece fresh ginger, peeled and finely chopped or grated
  • 1 tablespoon turmeric
  • 2 teaspoons cumin
  • 3 teaspoons curry
  • 5 cloves garlic, peeled and minced or pressed
  • 2 15ounce cans black beans (3 cups), rinsed
  • 34 cups vegetable broth
  • 1 cup light coconut milk


  • Pour one tablespoon of olive oil to a large stock or soup pot (6-8 quarts) and place over medium heat.
  • Add chopped onions, reduce heat to medium low and sauté just until they begin to soften.
  • After a few minute, add the cabbage and carrots and continue to sauté for another 3-5 minutes. Add more olive oil if needed.
  • Once the veggies begin to soften, add the ginger through garlic and continue to cook over medium low for 2-3 minutes, allowing the seasonings to coat the veggies. Enjoy the aromas!
  • Next add the beans and broth. Bring to a boil and simmer for 10-15 minutes.
  • Finally add the coconut milk and heat through.
  • If you like more broth in your soups, add the additional cup of veggie broth.