Anti-Inflammatory Cabbage Soup

Heat the olive oil in a large pot over medium-high heat, sauté the onions, carrots, celery for 2-3 minutes. Next, add in the mushrooms and sauté for 4-5 minutes. Stir in the ginger and garlic for 30 seconds. Using a wooden spoon, break up the ground beef for 5 minutes or until no longer pink. Add in the salt, garlic powder, onion powder, turmeric, cumin and chili powder and stir until all are coated. Then, stir in the cabbage and let it cook down for 5 minutes. Add in the beef broth, chicken broth, apple cider vinegar, water and stir. Bring to a gentle boil, reduce heat to low, cover and simmer for 30 minutes. Taste and adjust the salt and any seasoning if needed. Serve with lime juice and top with chopped chives.