Anti Inflammatory Pomegranate-Mint Green Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Pomegranate-Mint Green Vegetable Soup

This vibrant, broth-based soup is a bowl full of everything your body actually wants — tender zucchini, wilted spinach, sweet peas, and a deeply aromatic base built from fresh ginger, turmeric, and cumin bloomed in good olive oil. The combination of those warming spices is exactly what makes this soup such a natural fit for an eating style focused on reducing inflammation, since each one brings well-known plant compounds to the table without any processed shortcuts. What really sets it apart is the finishing touch: pomegranate molasses and a squeeze of fresh lemon stirred in off the heat, giving the broth a bright, tangy depth that tastes far more complex than the ingredient list suggests. Fresh mint folded in at the end keeps everything feeling light and lively rather than heavy. A scatter of pomegranate arils on top adds little jewel-like bursts of sweetness and a gorgeous pop of color that makes this feel genuinely special for a weeknight dinner. It serves four, comes together in a single pot, and relies entirely on whole, recognizable ingredients — no mystery additives, no processed fillers. This is the kind of soup that makes you feel good while you're eating it and even better after.

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Ingredients

4 servings

Soup

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
1 cup frozen peas
4 cups low-sodium chicken broth
3 cups baby spinach, loosely packed
2 tbsp pomegranate molasses
1 tbsp fresh lemon juice
½ tsp salt, plus more to taste
¼ cup fresh mint leaves, roughly torn

For serving

¼ cup pomegranate arils (optional)
1–2 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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