This Anti-Inflammatory Soup May Help Fight Brain Fog

Video Description

📬 Join the newsletter here 👉 https://subscribepage.io/danmartin If your brain ever feels a bit “off,” this is the soup I come back to. Simple ingredients, big flavour, and a few smart nutrition principles woven in as we cook. This recipe is intended for general use; people following specific therapeutic diets may need to make substitutions. Recipe Anti-Inflammatory Soup (Serves 2 Large Portions) Ingredients Base Aromatics Extra virgin olive oil – 15 g Onion, diced – 120 g Garlic, minced – 8 g Ginger, minced – 10 g Spices & Seasoning Ground turmeric – 1 - 3 tsps (depending on preference and tolerance) Black pepper – 1/8 tsp Cardamom pods – 2 Coriander seeds – 1/2 tsp (2 g) Cinnamon stick – 1 small piece Bay leaf – 1 Vegetables Sweet potato, diced – 200 g Shiitake mushrooms, sliced – 120 g Green cabbage, shredded – 150 g Liquid 700–750 ml light vegetable stock or water (Use half stock + half water for a milder flavour. For a low-sodium version, use all water instead of broth; the soup will still be full of flavour due to the aromatics and miso.) Protein & Finish Firm tofu, cubed – 150 g White miso – 20–25 g Vinegar or Lemon Juice – 1–2 tsp Fresh coriander – small handful Fresh chilli – optional Instructions 1. Heat extra virgin olive oil in a pot over medium heat. Add the diced onion and a pinch of salt. Cook until golden. 2. Add the garlic and ginger. Cook gently for 30–60 seconds until fragrant. 3. Add turmeric and black pepper and stir briefly. 4. Add cardamom, coriander seeds, cinnamon and bay leaf. Toast lightly for 10–20 seconds. 5. Add the sweet potato and broth (or water for low sodium). Bring to a gentle simmer. 6. Add the shiitake mushrooms. Cover with a lid and simmer for 5 minutes. 7. Add the diced cabbage. Cover again and cook for 3–4 minutes until softened. (Add coconut milk here if using) 8. Turn off the heat and add the tofu. 9. Whisk the miso into a small ladle of hot broth, then stir it back into the pot. 10. Adjust with any vinegar to taste. Finish with coriander and fresh chilli if using. You can also add a splash of milk or plant based milk here if you find it a little bitter. **Make it your own** This recipe is a flexible base. If you find the broth a little bitter or sharp, adding a splash of coconut milk or another plant-based milk works really well and softens everything out. Start small and adjust to taste. Feel free to tweak the vegetables, spices, or protein too, this is the kind of soup that adapts beautifully. If you try a variation, leave a comment and let me know your twist, I always love seeing how people make these recipes their own. Estimated Nutrition (per large serving) Calories: 265–295 kcal Protein: 14–16 g Carbohydrates: 34–38 g Fibre: 6–8 g Fat: 8–10 g Sodium (all water): 400–600 mg Sodium (with light broth): 900–1200 mg, depending on brand