Anti-Inflammatory Soup (Print Version)
# Ingredients:
01 -
1 carrot, finely chopped.
02 -
1 onion, diced.
03 -
1 potato, skin removed and cubed.
04 -
2 tablespoons of dried mint leaves.
05 -
1 pound chicken thighs with bones.
06 -
½ cup cauliflower florets.
07 -
1 tablespoon of freshly grated ginger.
08 -
1 teaspoon ground turmeric.
09 -
4-5 cups of clean water.
10 -
Salt and a pinch of black pepper to your liking.
# Instructions:
01 -
Boil the chicken thighs in 4-5 cups of salted water until bubbling.
02 -
Throw in the potato, onion, mint, and turmeric. Cover and cook on medium heat.
03 -
After about 20-30 minutes, take the chicken out. Dunk it in cool water to handle, then pull the meat off the bones.
04 -
Put the shredded chicken back in the pot with the broth. Toss in the ginger, cauliflower, and carrots. Adjust with a bit more salt and pepper.
05 -
Let it simmer for another 5 to 10 minutes so the veggies soften. Dish it out while hot.
# Notes:
01 -
Packed with ginger and turmeric known for calming inflammation.
02 -
Leftovers? Keep them fresh in a sealed container in the fridge.