Anti-Inflammatory Turmeric Cabbage Soup
Vibrant broth-based soup combining turmeric, ginger, and cruciferous vegetables with shredded chicken. Simmered until vegetables soften and flavors meld. AIP-adaptable by substituting tomato sauce and omitting black pepper. Aromatic and nutrient-dense.
Ingredients
- 2 tbsp avocado oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 3 stalks celery, chopped
- 2 cups carrots, chopped
- 1 medium green cabbage, sliced and cored
- 5 ½ cups chicken broth
- ½ cup tomato sauce
- 2 tsp apple cider vinegar
- 1 tsp turmeric powder
- ¾ tsp sea salt
- ½ tsp black pepper
- 14 oz shredded chicken, cooked
- 1 tbsp parsley, chopped
Instructions
- 1
Heat avocado oil in a large stock pot over medium heat.
- 2
Saute onion, garlic, and ginger until onion is translucent and fragrant.
- 3
Add celery and carrots, saute to slightly soften.
- 4
Add cabbage and cook to slightly reduce.
- 5
Pour in broth, tomato sauce, apple cider vinegar, turmeric powder, salt, and cooked chicken. Stir to combine.
- 6
Bring to a low simmer and simmer until vegetables are tender and soup is flavorful.
- 7
Adjust seasoning to taste. Serve topped with fresh parsley.
Tips
For AIP compliance, substitute nomato sauce for tomato sauce and omit black pepper.
Adjust seasoning after simmering as flavors develop and concentrate.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 4 and refrigerate. Add broth and chicken before simmering.
Serve hot topped with fresh parsley. Optional garnishes: lemon wedge, additional turmeric.
Common Mistakes
Do not skip sauteing aromatics to avoid bland broth.
Do not overcook past tender vegetables to avoid mushy texture.
Do not add chicken at the beginning to avoid overcooking protein.