Anti-Inflammatory zucchini green beans turmeric soup

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:

1. Slice the leek and hit up oil in the pot.

2. Put sliced leeks into the pot and stew until golden.

3. Cut the zucchini and bean pods.

4. Sauté prepared vegetables for 5 min

5. Add spices and water and cook for 20min on a medium fire.

6. When vegetables get ready, put everything in a blender and mix until creamy consistency

7. Serve hot, you may decorate your cream soup with some fresh parsley, seeds or finely chopped vegetables. And of cause LOVE!