Did you know there are more than 100 different types of arthritis? They all have varying causes and treatment. However, there is common thread among all arthritis. It causes pain, stiffness, swelling, and decreased joint movement.
If you’ve been diagnosed with arthritis, your treatment may include medicines, painkillers, pain management techniques, and in some cases, surgery. Thankfully, there are lifestyle options to also help control the pain. One option is diet. Medical experts have recognised that some foods and seasonings can reduce inflammatory compounds in the body. Here are a couple of hearty winter soups that may help to relieve arthritis pain.
Quinoa Vegetable Soup
A warming blend of tomatoes, cabbage, and red kidney beans, this soup generates impressive anti-inflammatory properties! Serves 6.
2 Tbsp olive oil. 2 Tbsp butter. 1 onion – chopped. 1 clove garlic – minced. 1 carrot – diced. 1 celery stalk – chopped. 2 Tbsp dried parsley. 1 tsp dried basil. 1 bay leaf. 1 pinch dried thyme. 4 cups chicken stock. 2 cans (400g) diced tomatoes. 2 cups cabbage – shredded. 1 can red kidney beans – drained. ½ cup quinoa. ½ cup grated Parmesan cheese (optional).
In a large saucepan over medium heat, cook and stir olive oil, butter, onion, garlic, carrot, and celery until softened. Add parsley, basil, bay leaf, thyme, chicken stock, tomatoes, and bring to the boil. Reduce heat and simmer for 10 minutes. Stir in cabbage, kidney beans, and quinoa. Cover and simmer until quinoa is tender, approximately 30 minutes. Garnish with Parmesan cheese.
Turmeric Chicken Soup
Turmeric’s main component is curcumin. which is a potent anti-inflammatory and antioxidant. Serves 4.
2 Tbsp olive oil. 1 onion – diced. 2 cloves garlic – minced. 3 celery stalks – chopped. 1 cup golden beets – peeled and chopped. 2 carrots – peeled and chopped. 2 cups chopped cauliflower. 5 cups chicken broth. 1 cup coconut cream (optional). 450 grams chicken – cooked and shredded. 1.5 cups leafy green vegetable – chopped. 3 tsp group turmeric. 1 tsp ground ginger. 2 Tbsp fresh parsley. salt and pepper to taste.
In a large saucepan over medium heat, add olive oil, onion, and garlic, cook until translucent. Add the celery, cauliflower, carrots, and beets. Sauté for 6 minutes. Pour in the chicken broth and coconut cream and stir well. Season with turmeric, ginger, salt, and pepper until the soup is a golden colour. Add the chicken and parsley, stir to combine. Simmer for 20 – 25 minutes, or until vegetables are softened to liking. Stir in the leafy greens, and simmer for another 5 minutes. Serve topped with additional parsley.
Remember, Simply Helping can assist with meal preparation and cooking as part of your Home Care Package or NDIS funding.