Anti Inflammatory Soup

by Micheal Symon

Ingredients

2 tablespoons olive oil

1 yellow onion (large diced)

2 carrots (peeled and large dice, about 1/2 cup)

1 sweet potato (peeled and large diced, about 2 cups)

1 lb quartered mushrooms and/or celery root (peeled and large dice, about 2 cups)

4 cups cabbage

2 cloves garlic (minced)

2 quarts vegetable stock (add water if needed)

2 teaspoons ginger (peeled and grated)

3 teaspoons tumeric (peeled and grated)

3 tablespoons tamari

1 bunch cilantro leaves (roughly torn)

1 bunch scallion (thinly sliced)

1 lime (cut into wedges)

White beans or Kale if you want

Directions

· Place a large, heavy-bottomed pot over medium high heat. Add olive oil, onions, carrots, sweet potato, celery root, garlic and a large pinch of salt. Cook, stirring occasionally until the vegetables begin to sweat and slightly caramelize, 10 minutes.

· Add vegetable stock, ginger and turmeric and bring to a gentle boil. Reduce to a simmer and cook, stirring occasionally for 10 minutes.

· Add beans, cabbage/kale and tamari. Continue to simmer for another 10 minutes. Season to taste with salt and pepper.

· Garnish with scallions, cilantro and finish with a squeeze of fresh lime juice.