Anti-Inflammatory Veggie Soup with Turmeric
If you’re in search of a deliciously warming dish that is both healthy and easy to prepare, look no further than this Anti-Inflammatory Veggie Soup with Turmeric. Packed with vibrant vegetables, hearty lentils, and the golden spice of turmeric, this soup is perfect for busy weeknights or family gatherings. It comes together in just one pot, making it a convenient choice for meal prep. With its nourishing ingredients and anti-inflammatory benefits, every spoonful feels like a warm hug.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves about 4 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 onion (finely diced)
- 3 garlic cloves (minced)
- 2 medium carrots (sliced)
- 3 celery stalks (sliced)
- 12 oz potatoes (peeled and cubed)
- 4 cups low-sodium vegetable broth
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes
- 6 oz red lentils (dry)
- 2 cups baby spinach
- ½ cup fresh parsley (finely chopped)
- 1 inch ginger piece (peeled and grated)
- 1 tbsp lemon juice
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1 tsp salt
- Freshly ground black pepper to taste
Instructions
- In a pot, heat oil over medium heat. Sauté diced onion and minced garlic until soft (about 3-4 minutes).
- Add sliced carrots, celery, and cubed potatoes. Cook for another 5 minutes.
- Stir in spices: cumin, turmeric, paprika, grated ginger, salt, and pepper; cook until fragrant.
- Pour in vegetable broth along with tomato paste and crushed tomatoes. Bring to a boil then reduce to simmer for 20 minutes.
- Stir in red lentils and spinach; cook for another 10 minutes until lentils are tender.
- Finish with fresh parsley and lemon juice before serving hot.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg