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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