This vegan cream soup is one of my favorite fall recipes. It has an anti-inflammatory properties because of the turmeric and low starchy seasonal vegetables. Turmeric contains curcumin - anti-inflammatory agent and in combination with the black pepper that contains the bioactive compound piperine, which is an alkaloid, increases the their anti-inflammatory, antioxidant and disease-fighting qualities and improves your health.
To prepare the soup you will need a medium size pot and a blender and those products:
110g of leek
250g zucchini
350g green beans
1tsp tutmeric
1tsp curry
40g olive oil
black pepper
himalaya salt
600g of water
Preparation:
Slice the leek and hit up oil in the pot.
Put sliced leeks into the pot and stew until golden.
Cut the zucchini and bean pods.
Sauté prepared vegetables for 5 min
Add spices and water and cook for 20min on a medium fire.
When vegetables get ready, put everything in a blender and mix until creamy consistency
Serve hot, you may decorate your cream soup with some fresh parsley, seeds or finely chopped vegetables. And of cause LOVE!
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