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Anti-Inflammatory Veggie Soup with Turmeric

Anti-Inflammatory Veggie Soup with Turmeric
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Indulge in a bowl of warm comfort with our Anti-Inflammatory Veggie Soup with Turmeric. This wholesome dish is brimming with vibrant vegetables, nutritious lentils, and aromatic spices that not only tantalize your taste buds but also promote overall health. With the anti-inflammatory properties of turmeric and ginger, this soup serves as a nurturing choice for any meal. Perfectly suited for busy weeknights or family gatherings, it’s easy to prepare in one pot, making clean-up a breeze. Enjoy it fresh or meal prep for quick lunches throughout the week!

Ingredients

Scale
  • 1 onion (finely diced)
  • 3 garlic cloves (minced)
  • 2 medium carrots (sliced)
  • 3 celery stalks (sliced)
  • 12 oz potatoes (340 g, peeled and cubed)
  • 6 oz red lentils (170 g, dry)
  • 2 cups baby spinach (60 g)
  • 4 cups low-sodium vegetable broth (880 ml)
  • 1 tbsp tomato paste
  • 8.5 oz crushed tomatoes (240 g)
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1-inch ginger piece (peeled and grated)
  • 1 tsp salt
  • Freshly ground black pepper to taste
  • ½ cup fresh parsley (14 g, finely chopped)
  • 1 tbsp lemon juice

Instructions

  1. Sauté diced onion in water or broth over medium heat until translucent.
  2. Add minced garlic, cumin, turmeric, paprika, and grated ginger; sauté until fragrant.
  3. Stir in sliced carrots, celery, and cubed potatoes; coat with spices.
  4. Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a boil then simmer.
  5. Add dry red lentils and cook until tender (about 15 minutes). Fold in spinach until wilted.
  6. Finish with parsley and lemon juice before serving warm.

Nutrition

Find it online: https://kitchencreationsblog.com/anti-inflammatory-veggie-soup-with-turmeric/