3 anti-inflammatory fall soups you can easily prepare with 3 ingredients

In order to protect our bodies, especially during seasonal transitions, we need to take measures against inflammation, the archenemy of immunity. The most effective way to do this is with an anti-inflammatory diet. From joint and muscle pain to throat irritation, from respiratory disorders to mental health disorders, we can get support from anti-inflammatory foods against inflammation, which prepares the ground for many health problems. If you want to discover delicious, practical and healthy anti-inflammatory soup recipes that will warm you up while the weather is getting cold, you can find soups that you can prepare with only 3 basic ingredients and a homemade practical pizza recipe that will go well with soups. Moreover, with tricks that will make your work easier in the kitchen!

Gluten-free and vegan cauliflower soup

Cauliflower, the protagonist of this delicious soup, is rich in the antioxidant known as anthoxanthin, and full of healthy fibers that aid digestion. And it's so easy to prepare! Especially if you have a smart helper in the kitchen.

Ingredients:

3 tablespoons olive oil 1 medium onion, thinly sliced 1 head cauliflower

Preparation:

Heat 3 tablespoons of olive oil in a large saucepan over medium-low heat. Dice the peeled and diced onions. Put the diced onions in a saucepan and cook over low heat for 15 minutes, stirring slowly. Add the cauliflower, a teaspoon of salt and 1/2 cup of water. Increase the heat to medium, cover the pot and boil the cauliflower for 15-18 minutes. Add 4.5 cups of water, reduce heat to low and simmer for another 20 minutes. Smooth the cooked soup. Turn off the heat and let the smooth soup stand until it solidifies slightly.

Serve with a little black pepper.

Pumpkin soup

How about the most popular ingredient in a fall soup full of vitamin C, vitamin A, beta-carotene and antioxidants? Of course pumpkin comes to mind. You will love the soup of the anti-inflammatory pumpkin, which colors many recipes from sweet to savory.

Ingredients:

5 cups diced and peeled pumpkin 1 chopped onion 4 cups vegetable broth

Preparation:

Preheat the oven at 180 degrees. Place the peeled pumpkins on a baking sheet and leave them to bake and bake in the oven for about 40 minutes until soft. Meanwhile, cut the peeled onions into large slices. Puree the pumpkins cooked in the oven. Put the pureed pumpkin and sliced onion in the pot with the vegetable stock. Add salt and pepper, turn on the heat and bring to a boil. Smooth the soup that starts bubbling. You don't need to look far for that velvety soup consistency we are used to from restaurants.

Bonus:

There is no doubt that pastries are a favorite of people of all ages and there is nothing like homemade! With just a few ingredients, you can make homemade pita bread to accompany your soups. The ingredients you need are: 3 cups flour, 1 cup yogurt, 1/2 cup vegetable oil, 1 egg, 1/2 teaspoon salt. Bring them all together, knead them well, then roll them out thinly and put them in the oven. Bake in an oven preheated at 180 degrees for about 35-40 minutes. Cut your baked dough into small slices and serve it with your soups. Enjoy your meal!