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Anti-Inflammatory Golden Soup

  • Author: Garianne Gagliardi
  • Total Time: 30 mins


  • 1 small onion, finely chopped
  • 1 tbsp extra-virgin olive oil or coconut oil
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • 56 cups veggie stock
  • 1 bag of golden potatoes (or a sweet potato)
  • 1 can organic chickpeas, rinsed
  • 1/4 cup dry quinoa
  • 2 cups spinach
  • 1/3 cup full fat coconut milk
  • sea salt and pepper to taste


  1. In a large soup pot, heat oil to medium. Add onions + garlic and saute for 5 minutes.
  2. Add carrots and celery, saute for another 5 minutes. Then add all the spices and saute for a minute.
  3. Next add the veggie stock and then the potatoes. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes. Add canned chicks peas and let simmer another 5 minutes.
  4. Add coconut milk and spinach just before serving. Garnish with fresh herbs of your choosing.
  5. Keep in fridge for up to a week!
  • Prep Time: 10
  • Cook Time: 10
  • Category: Lunch, Dinner