THREE Amazing, Alkaline, Anti-Inflammation Soup Recipes

Article by ross

To get amazing, vibrant, energized health you need to eat foods that prevent three things:

1) Acidity
2) Oxidative Stress
3) Inflammation

BUT you’ve GOT to make those foods delicious, satisfying and filling…right?

Otherwise you just don’t wanna eat them and you get bored and risk falling back to unhealthy foods…

OK, sorted…

Except, most meals that tick the delicious, satifying, filling AND healthy boxes usually take an eternity to prepare, and require a bunch of weird ingredients that cost a bunch of money and you only use once.

Enter My THREE Most Popular Alkaline Soups!

These three soups are most definitely highly alkaline, antioxidant-rich and hugely anti-inflammatory. They taste A-MAZING, and they are quick to make and pretty cheap to shop for.

They’ve long been favourites with my Alkaline Base Camp members and I personally LOVE them. They’re staples in my house. Even my little 4 year old boy, Leo loves them.

And here they are for you today, so try them out, and let me know what you think in the comments below!

Soup Number 1: Tuscan Bean Soup

tuscan bean soup image

This is a fantastically filling soup, with each serve giving you a whopping 13g of fibre – that is over HALF of your recommended daily amount. That’s right HALF of it! It is also high in healthy fats, high in protein and full of celery, garlic and tomatoes – which give you an alkaline kick. Cannelini beans are also high in manganese, potassium and magnesium – which are highly alkaline minerals.

So fibre + protein + alkaline minerals = winner.

Tuscan Bean Soup

Serves 6

Ingredients

2 Tbs (30mL) olive oil
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
1 carrot, chopped
3 cups (680g) chopped tomatoes
6 cups (900g) tinned cannelini beans
5 cups (1.25L) water
1/2 tsp (3g) Himalayan Salt
Freshly ground pepper, to taste
1/2 cup (75g) quinoa
1/4 cup (9g) fresh basil leaves, coarsely chopped

Directions

Firstly, you need to steam fry the onions, celery, and garlic until tender. Do this in a few spoons of water in a large pan. Once it is all nice and tender you can add the carrot and chopped tomatoes (juice n’ all) and warm this over a medium to low heat, breaking up the tomatoes so that it is all chunked down in nice small chunks. Cook this all together for about fifteen to twenty minutes.

Now you can add the lovely creamy-textured cannelini beans, the water, salt, pepper and cook over a medium-low heat for another twenty minutes. Once the beans are soft you’re good. Now you can add the spelt pasta and cook for another ten minutes until it is al dente.

Once the soup has cooled a little bit, stir in the olive oil and add the basil leaves.

This soup rocks, I urge you to try it!

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Tuscan Bean Soup
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Ingredients
  1. 2 Tbs (30mL) olive oil
  2. 1 medium onion, chopped
  3. 2 stalks celery, chopped
  4. 4 cloves garlic, chopped
  5. 1 carrot, chopped
  6. 3 cups (680g) chopped tomatoes
  7. 6 cups (900g) tinned cannelini beans
  8. 5 cups (1.25L) water
  9. 1/2 tsp (3g) Himalayan Salt
  10. Freshly ground pepper, to taste
  11. 1/2 cup (75g) quinoa
  12. 1/4 cup (9g) fresh basil leaves, coarsely chopped
Instructions
  1. Firstly, you need to steam fry the onions, celery, and garlic until tender. Do this in a few spoons of water in a large pan.
  2. Once it is all nice and tender you can add the carrot and chopped tomatoes (juice n’ all) and warm this over a medium to low heat, breaking up the tomatoes so that it is all chunked down in nice small chunks.
  3. Cook this all together for about fifteen to twenty minutes.
  4. Now you can add the lovely creamy-textured cannelini beans, the water, salt, pepper and cook over a medium-low heat for another twenty minutes.
  5. Once the beans are soft you’re good. Now you can add the spelt pasta and cook for another ten minutes until it is al dente.
  6. Once the soup has cooled a little bit, stir in the olive oil and add the basil leaves.
Adapted from The Alkaline Diet Recipe Book Vol 1
Adapted from The Alkaline Diet Recipe Book Vol 1
Live Energized https://liveenergized.com/

Soup Number 2: Soothing Gut-Healing Soup

gut healing soup image

You cannot have abundant energy without a healthy gut. Period.

An unhealthy gut is the #1 cause of fatigue. And when your gut is unhealthy, it can cause more than just digestive discomfort – it can ruin your health and run your life.

They say that all good health starts in the gut, and with good reason.

Dubbed the ‘second brain’ (due to the extensive number of neurons that extend 9 meters from the esophogus to the bottm – there are over 100 million neurons in this intricate system!) the gut houses 60-80% of our immune system and is responsible for actually processing and distributing the nutrients we consume.

Gut imbalances have been linked to hormonal issues, autoimmune diseases, diabetes, chronic fatigue, fibromyalgia, anxiety, depression, eczema, rosacea, and a host of other chronic health problems.

You can’t be healthy with an unhealthy gut, but you’ll be happy to know that taking steps towards soothing, healing and restoring your gut health can be quite straightforward.

And I’ve got just the recipe for that below!

The Recipe: Alkaline Gut Healing Soup

Serves: 4
Preparation Time: 25 minutes

Ingredients

200g lentils (or one can, drained and washed)
1 avocado
1 large sweet potato
1 large handful of spinach
2 carrots
1 red bell pepper (capsisum)
2 tbsp chopped dill
1 handful of cashews (roughly chopped)
4 cloves of garlic
1 brown onion
200ml yeast-free, MSG-free vegetable stock
1 tbsp coconut oil

Instructions

  • Prepare the lentils, if dried and set aside. This takes the longest!
  • Next, roughly chop the onion and garlic and warm gently in a very large saucepan with the coconut oil
  • While these are browning and flavouring up, chop the peel and chop the sweet potato and carrots roughly, and once chopped, add to the pan and get it all mixed together and coated in oil. Stir for about 2 minutes to start to warm the root veg and get the flavours of the garlic and onion onto and into them
  • Now add the vegetable stock, and simmer for 10 minutes, until the vegetables are just warmed through but not overcooked – we want to maintain as much of the nutrients as possible.
  • Add the lentils in now for the last five minutes to get these warmed through too
  • Next, transfer to a blender or food processor (do in batches if your blender isn’t big enough to do all of this at once) and add in the avocado, capsicum (roughly chopped and deseeded), spinach and dill. Keep just a few sprigs of dill back if you want to garnish.
  • Blend until smooth and serve with those sprigs of dill, sprinkle with the chopped cashews and drizzle with a little olive oil at the end.

 

SEE ALSO: Get Over 150+ Delicious, Easy Alkaline Recipes Here

That’s it! It’s soothing, rich, creamy-feeling and incredibly nourishing for the gut and the soul.

 

Soothing Gut Healing Soup
Serves 4
This soup is nourishing, comforting and soothing, and it feeds your gut with everything it needs to repair and replenish.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 200g lentils (or one can, drained and washed)
  2. 1 avocado
  3. 1 large sweet potato
  4. 1 large handful of spinach
  5. 2 carrots
  6. 1 red bell pepper (capsisum)
  7. 2 tbsp chopped dill
  8. 1 handful of cashews (roughly chopped)
  9. 4 cloves of garlic
  10. 1 brown onion
  11. 200ml yeast-free, MSG-free vegetable stock
  12. 1 tbsp coconut oil
Instructions
  1. Prepare the lentils, if dried and set aside. This takes the longest!
  2. Next, roughly chop the onion and garlic and warm gently in a very large saucepan with the coconut oil
  3. While these are browning and flavouring up, chop the peel and chop the sweet potato and carrots roughly, and once chopped, add to the pan and get it all mixed together and coated in oil. Stir for about 2 minutes to start to warm the root veg and get the flavours of the garlic and onion onto and into them
  4. Now add the vegetable stock, and simmer for 10 minutes, until the vegetables are just warmed through but not overcooked – we want to maintain as much of the nutrients as possible.
  5. Add the lentils in now for the last five minutes to get these warmed through too
  6. Next, transfer to a blender or food processor (do in batches if your blender isn’t big enough to do all of this at once) and add in the avocado, capsicum (roughly chopped and deseeded), spinach and dill. Keep just a few sprigs of dill back if you want to garnish.
  7. Blend until smooth and serve with those sprigs of dill, sprinkle with the chopped cashews and drizzle with a little olive oil at the end.
Adapted from The Anti-Inflammation Cook Book
Adapted from The Anti-Inflammation Cook Book
Live Energized https://liveenergized.com/

Soup Number 3: Turmeric & Lentil Anti-Inflammatory Soup

anti inflammation soup

I’ve been doing a LOT of research lately, some really big, really deep stuff (which I’ll be sharing soon) but the one super-nutrient that KEEPS coming up (it’s crazy) is turmeric.

As I recently posted, it is scientifically proven to fight fatigue, heart and cardiovascular conditions, various cancers, inflammation, immune system issues and more.

After my first round of research I made two vows:

1) to have turmeric in some form every single day
2) to teach you how to do the same

And what better way than to give you a delicious recipe?

This soup is awesome, everyone who’s had it loves it.

It has so much goodness, such a depth of flavour and it’s super-filling. And it’s really quick and easy to make.

Try it – I guarantee you’ll love it.

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Turmeric & Lentil Anti-Inflammatory Soup

Preparation & Cooking Time: 60 Minutes
Serves: 4

Ingredients:

Soup:

200g Pumpkin, roughly chopped
4 Carrots, roughly chopped
1 Sweet Red Potato, roughly chopped
4 Tomatoes, roughly chopped
3 Cloves Garlic
1tsp Mustard Seeds
1 Red Onion
300ml Vegetable Stock
200ml Coconut Cream
1 Handful of Fresh Coriander (Cilantro), roughly chopped
1 Inch Fresh Turmeric Root
1 Inch Fresh Ginger Root
1/2 Red Pepper (Capsicum/Bell Pepper)
1 Cup of Lentils
Coconut Oil

Optional Topping:

1/2 Cup Cashews
2 Tbsp Pumpkin Seeds
1 Clove Garlic, minced
Optional: thinly sliced red chilli

Instructions

  1. Start by chopping the red onion, garlic, ginger (peeled) and turmeric (peeled) roughly.
  2. Gently heat a little coconut oil in a pan and very gently get the onion started, and once it’s cooking a little, add the turmeric, ginger, mustard seeds and garlic – being careful not to burn the garlic.
  3. Now add the root veggies (carrot, pumpkin, sweet potato), the red pepper and the tomatoes and stir it all around to coat the veggies in the oil and flavours (you should be able to smell that delicious turmeric now)
  4. Add the stock and then add the lentils. If you’re using dried lentils, you will need to add an extra 50ml of stock to allow for an additional 10 mins cooking time, but if you’re using tinned lentils (please buy organic), add them now and move onto the next step.
  5. Turn the heat down to simmer and let all of the veggies soften and the lentils cook.
  6. Once everything has softened, add the coconut cream and chopped cilantro (coriander) and then transfer to a blender and blend until smooth
  7. This will stay nice and warm for about an hour in the blender jug, but if you want, you can return to the pan to keep warm
  8. To make the optional topping (which I’ve found really nice and a delicious extra texture to the soup), simply roughly smash up the cashews on a chopping board under a knife, and cook with the pumpkin seeds in a little coconut oil with the minced garlic until it’s warmed through and a little browned.
  9. Serve the soup in bowls with a sprig of cilantro, a drizzle of coconut cream and the cashew topping (with optional chilli) and LOVE it 🙂

It should taste like a delicious almost curry-like soup. Full of depth, full of flavour and SO alkaline, SO anti-inflammatory and so disease-preventing you’ll be flying!

Turmeric & Lentil Anti-Inflammatory Soup
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Ingredients
  1. 200g Pumpkin, roughly chopped
  2. 4 Carrots, roughly chopped
  3. 1 Sweet Red Potato, roughly chopped
  4. 4 Tomatoes, roughly chopped
  5. 3 Cloves Garlic
  6. 1tsp Mustard Seeds
  7. 1 Red Onion
  8. 300ml Vegetable Stock
  9. 200ml Coconut Cream
  10. 1 Handful of Fresh Coriander (Cilantro), roughly chopped
  11. 1 Inch Fresh Turmeric Root
  12. 1 Inch Fresh Ginger Root
  13. 1/2 Red Pepper (Capsicum/Bell Pepper)
  14. 1 Cup of Lentils
  15. Coconut Oil
Optional Topping
  1. 1/2 Cup Cashews
  2. 2 Tbsp Pumpkin Seeds
  3. 1 Clove Garlic, minced
  4. Optional: thinly sliced red chilli
Instructions
  1. Start by chopping the red onion, garlic, ginger (peeled) and turmeric (peeled) roughly.
  2. Gently heat a little coconut oil in a pan and very gently get the onion started, and once it’s cooking a little, add the turmeric, ginger, mustard seeds and garlic – being careful not to burn the garlic.
  3. Now add the root veggies (carrot, pumpkin, sweet potato), the red pepper and the tomatoes and stir it all around to coat the veggies in the oil and flavours (you should be able to smell that delicious turmeric now)
  4. Add the stock and then add the lentils. If you’re using dried lentils, you will need to add an extra 50ml of stock to allow for an additional 10 mins cooking time, but if you’re using tinned lentils (please buy organic), add them now and move onto the next step.
  5. Turn the heat down to simmer and let all of the veggies soften and the lentils cook.
  6. Once everything has softened, add the coconut cream and chopped cilantro (coriander) and then transfer to a blender and blend until smooth
  7. This will stay nice and warm for about an hour in the blender jug, but if you want, you can return to the pan to keep warm
  8. To make the optional topping (which I’ve found really nice and a delicious extra texture to the soup), simply roughly smash up the cashews on a chopping board under a knife, and cook with the pumpkin seeds in a little coconut oil with the minced garlic until it’s warmed through and a little browned.
  9. Serve the soup in bowls with a sprig of cilantro, a drizzle of coconut cream and the cashew topping (with optional chilli) and LOVE it
Adapted from The Anti-Inflammation Cookbook
Adapted from The Anti-Inflammation Cookbook
Live Energized https://liveenergized.com/

These three recipes, alone, can make a massive difference to your energy and health goals. If you rotated these and had one for dinner each night you will be flooding your body with nutrients, anti-inflammatories, alkalinity, antioxidants and your body WILL repay you.

I urge you to give these a try and let me know how you go!

Ross

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

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  1. Pingback: Alkaline Q&A: Unless I'm Vegetarian, I'll Never Be Alkaline? - Live Energized

  2. Maria T Rizzi Reply

    Hello Ross,
    1.Can any of these soups be made in a slow cooker? 2. Also, can you clarify what you mean when you say, prepare the lentils, if dried, and set aside. I’m confused by this statement.
    3. Can I purchase Turmeric Root in a grocery store, and if not available in stores here, can the powder be used as a substitute?
    Thank you,
    Maria

    • ross Reply

      Hi Maria

      You can prepare all in a slow cooker, that’s fine.

      If you buy dried lentils, you’ll need to soak them for a few hours before use.

      Turmeric root is on amazon now – so we can all get it delivered 🙂

      Ross

  3. Donna Reply

    for the pumpkin, can it be organic canned pumpkin instead, and what quantity. if fresh pumpkins , ones for pie or regular carving pumpkins.

  4. Jill Altmann Reply

    Are tomatoes considered inflammatory foods?

    • ross Reply

      Hi Jill

      No they’re anti-inflammatory, alkaline and great for you!

      Ross

      • r Reply

        They are high in histamine though. So for those of us with histamine/mast cell issue they cause inflammation.

  5. Ruth Reply

    Can I use butter or olive oil instead of coconut oil or milk? As I do not like them.

    • ross Reply

      Hi Ruth – you can, but may need to experiment as this could alter the texture/flavour.

  6. Jody Allardice Reply

    Where can I buy a yeast free and MSG free stock? I’m in scotland and the only one I have found that is yeast free has hydrolysed soya protein, which is probably GMO as well as MSG. I’m happy to make my own stock, do you have a recipe?

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