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Anti-Inflammatory Vegetable Stew
This is a very nutritious anti-inflammatory stew with 4 of the
12 Top Anti-Inflammatory Foods
. It is an easy stew to make and delicious.
Course
Main Course, Soup
Cuisine
gluten-free, vegan, vegetarian
Keyword
anti-inflammatory, stew, Vegan, vegetables, vegetarian
Author
Diana Herrington
Ingredients
1
bunch
broccoli
1
cup
cabbage
shredded
1
large
onion
2
large
carrots
2
Tbsp
coconut oil
2
tsp
fresh ginger
grated
1
tsp
cumin
1
tsp
turmeric
1
tsp
Himalayan salt
Black pepper
to taste
1/2
cups
water
Instructions
Remove the skins from the onions, chop fine.
Grate the fresh ginger.
Shred the cabbage.
Sauté the onion in coconut oil till golden brown in a large sauce pan.
Add the spices, sauté for a minute, stirring constantly.
Add 1 cup of water and cook for 10 minutes to make a flavourful stock.
Chop the broccoli into 1 inch pieces and the carrots into slices.
Pour the stock into a saucepan.
Place all of the vegetables into a saucepan.
Add just enough water to half cover the vegetable.
Cover with a lid and cook for 10 to 15 minutes till almost tender, stir occasionally.
Don’t overcook the vegetables till they’re mushy; it will taste better if there is a slight crunch to the vegetables.
Enjoy.
Notes
Find out more about the healthy ingredients that I used for this anti-inflammatory stew:
Broccoli
, ,
Cabbage
,
Onion
,
Carrots
,
Coconut Oil
,
Ginger
, Cumin,
Turmeric
,
Himalayan salt
, Black Pepper ,
Water