Recipe Video – Anti-Inflammatory Courgette Curry Soup

I don’t know about you but sometimes I want a quick, easy, vegetable-rich and healthy meal that is thicker than soup and takes less time to make but not as heavy as a curry or casserole and without any grains or pulses. That’s when I make this delicious anti-inflammatory courgette curry soup!

It has 6 delicious alkaline vegetables in it – grated courgette (zucchini) is the base and I have chosen 5 other fresh vegetables – green pepper, red pepper, spring onion, peas, mushrooms. You can choose any other veg you like – this would work well with broccoli, cauliflower, carrots, sweetcorn…but I like this combo.

TIP: The spices used are powerfully anti-inflammatory – especially the turmeric. So this is a great recipe if you suffer from any inflammation disease such as arthritis, asthma, colitis or Crohn’s, psoriasis or fibromyalgia.

It’s very low in fat and calories – a large and filling bowl contains less than 250 calories and 25g of fat, so I love to eat this when I am looking to shed a pound or two and flatten out my stomach, as the fibre cleans out your colon. Think about it  – if you eat this as your main Hearty Cooked Fibre Meal (HCFM – see my book The Alkaline 5 Diet), then you will cut your daily calories by around 500. Do this consistently for a week and you’ll lose 1lb/half a kilo of pure fat…not water, not anything else – pure FAT from your stomach, hips and thighs. Do this for a month and people will be telling you that you look a LOT slimmer.

I have recorded a recipe video for you below and you can print the recipe sheet by clicking the ‘print’ button next to the instructions.


Anti-Inflammatory Courgette Curry Soup

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 2 servings

Calories per serving: 250

Fat per serving: 25 calories

Anti-Inflammatory Courgette Curry Soup


  • 3 courgettes (zucchinis) - grated
  • 5 chestnut mushrooms - sliced
  • 2 spring onions - sliced
  • 1/2 red bell pepper - chopped
  • 1/2 green bell pepper - chopped
  • 100g garden peas
  • 1 vegetable or mushroom stock cube
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon or mixed spice
  • 1 teaspoon Chinese 5 spice or Indian curry spice mix
  • (Optional) 1/2 tablespoon honey
  • 1 tablespoon mango chutney


  1. Grate the courgettes in a food processor with grating blade, or grate by hand.
  2. Chop other vegetables.
  3. Add all vegetables except the courgette in a saucepan, add just enough boiling water to cover and all of the spices, mango chutney and stock cube and simmer for a few minutes, until the mushrooms are soft.
  4. Add the grated courgettes, stir in and simmer for another 5 minutes, until the vegetables have reduced down and there is more fluid from the courgettes.
  5. Serve and enjoy!

Recipe video – Laura in the kitchen

Let me know whet you think of it in the comments below. I cooked this for my Mum the other day and she loved it! 🙂

Also, I am releasing a brand new webinar next Monday called ‘Health Turnaround: The 5 Shifts to Optimum Health, Healing & Weight Loss’
– keep an eye out for it, it’s 40 minutes of valuable training on how you and your family can get and stay healthy in the unhealthy world we live in.

Wishing you best of health and God’s blessings,



2017-06-23T09:48:44+00:00 August 17th, 2016|Tags: , |

About the Author:

Laura is a qualified Nutritionist, former healthcare research manager and acclaimed author of the Hay House-published book 'The Alkaline 5 Diet'. She has been helping people achieve better health through a plant-based diet since 2008 via her websites, books and health events. Starting an alkaline diet in 2001, Laura has gone from overweight, tired smoker to lean, fit, youthful marathon and ultra-marathon runner.

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