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–+ servings
Lily Brooks

Berberine-Rich Anti-Inflammatory Golden Soup

A warming golden soup made with golden berries, turmeric, and ginger—packed with berberine and anti-inflammatory ingredients to support metabolism and blood sugar balance.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Soup
Cuisine: Functional Food
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup golden berries physalis
  • 2 cups low-sodium vegetable broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 1/2 cup coconut milk
  • Fresh cilantro for garnish

Method
 

  1. Heat coconut oil in a medium pot over medium heat.
  2. Add chopped onion and sauté for 5 minutes until translucent.
  3. Add garlic and ginger, and cook for 1 minute until fragrant.
  4. Stir in turmeric and black pepper and bloom spices for 30 seconds.
  5. Add vegetable broth and golden berries. Bring to a boil, then simmer for 20 minutes.
  6. Remove from heat and blend the mixture until smooth.
  7. Stir in coconut milk and garnish with fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 2gSodium: 380mgFiber: 4gSugar: 6g

Notes

For stronger metabolic support, substitute golden berries with barberries or Oregon grape root tea as the base. Serve warm but not boiling (around 135°F) to preserve active compounds.

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