Make this Turmeric, Tomato & Black Pepper Soup to Fight Off Cancer & Inflammation

Turmeric, Tomato & Black Pepper Soup
As most of us are probably aware, the main cause for a long list of chronic illnesses is often inflammation which hasn’t been treated timely.

Although inflammation in moderate amounts is a normal process in the body, when it happens in high amounts, problems like cancer, arthritis, etc. can begin to develop.

But, we should know that we have a certain level of control over the amount of inflammation happening inside our bodies. It mostly begins with what we eat.

When we better our diets and avoid fried foods, wheat, dairy, red meat, and refined sugars and eat more of the good stuff like whole foods, we can lower the inflammation.

This is why we decided to reveal a recipe for one of the most delicious, inflammation-reducing soup with turmeric, tomatoes, and black pepper.

Check out its benefits below.

The Benefits of this Delicious & Healthy Turmeric & Tomato Soup

This soup is rich in turmeric which has potent anti-cancerous properties and it also encourages the regeneration of the brain.

Tomatoes also help heal the body thanks to their lycopene, an antioxidant that regulates the inflammatory response in our bodies.

Their skin also contains naringenin, a compound that fights off inflammation and quercetin, a flavonoid that reduces the number of free radicals and cancer cells.

Black pepper is also wonderful-it boosts curcumin’s bioavailability by stunning 2000 percent.

Let’s check out the recipe together below.

DIY Healthy & Tasty Turmeric & Tomato Soup Recipe

You’ll need:

  • 2 big onions, diced
  • 4 garlic cloves, minced
  • A tbsp of coconut oil
  • 15 tomatoes with skin, quartered
  • 4 tsp of turmeric powder
  • ½ can of tomato paste, organic
  • 2 tbsp of lemon juice or ACV
  • 2 tsp of Celtic or Himalayan sea salt
  • A cup of low sodium veggie stock
  • Ground black pepper
  • Fresh basil, thyme or chives, optional


In a saucepan over medium heat, fry the onion and garlic in coconut oil around 60 seconds before adding the turmeric and tomatoes.

Stir and cook until the tomatoes soften. Then, add the tomato paste, ACV or lemon juice, salt, stock, and black pepper.

Bring to boil and then lower the heat and simmer for 5 minutes. Remove it from the stove.

When it cools down a bit, blend it until it becomes smooth and unified. Add the wanted seasoning and enjoy warm.


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