Make this easy one-pot anti-inflammatory soup with veggies, lentils, wilted greens and cozy spices like turmeric and ginger! Perfect for meal prep, low-budget and family-friendly.
There’s nothing better than a pot of fragrant and cozy veggie soup after a long day! Especially when it’s as easy to make and nutritious as our anti-inflammatory soup with turmeric.
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Root veggies, protein-packed legumes, fresh greens, and anti-inflammatory compounds like ginger, black pepper, and turmeric join forces to create this delicious and healthy meal!
This soup is packed with nutrients and flavor, easy on your digestion, and perfect for batch cooking! Practically the ultimate healing comfort food for a lazy evening.
Why you’ll love it
This weeknight-friendly winter recipe is made from simple staple foods and you can enjoy it over the course of a few days!
Find the exact amounts and suggested ingredient swaps below.
You need only one large pot, chopping board, knife and measuring equipment to make this vegan soup!
How to make this anti-inflammatory soup
In a large pot, sauté onion, garlic, carrot, celery, potato and spices in a splash of water or oil for a few minutes, stirring constantly.
Add vegetable broth, tomato paste and diced tomatoes. Mix with a large spoon, cover, and bring to a boil.
Add lentils, give the soup a stir, then turn the heat to low and let your soup simmer for 15 minutes.
Once the potatoes are tender, not overcooked, add the spinach. Once it wilts down after a few minutes, turn off the heat.
Add parsley and lemon juice to the soup. Adjust to taste preferences with salt, pepper and more cumin, paprika, ginger or coriander. Enjoy!
Storage & serving suggestions
You can enjoy this homemade anti-inflammatory soup all on its own or serve it alongside rice, millet, quinoa, or vegan dinner rolls! It tastes great with vegan bread, from sourdough to healthy cornbread or nutty buckwheat bread.
Any leftovers can be stored, once cooled, in a lidded container in the fridge for up to 5 days and reheated on the stove or in the microwave.
This soup can also be frozen for up to 3 months!
Sauté your veggies in olive oil and add some canned coconut milk to this soup to increase calories and fat!
Swap some of the lentils for non-starchy vegetables to decrease the calories and carbs in this recipe.
- Red lentils: use canned brown lentils or chickpeas.
- Spinach: kale or other leafy greens can be used.
- Tomato products: swap for more veggie broth & coconut milk.
- Veggies: feel free to skip any of them or replace with those listed below.
Add this to your soup
- Sweet potato
- Bell pepper
- Fresh rosemary or thyme
- Butternut squash
- Black or white beans
- Green beans
- Shredded cabbage
More dinner recipes
If you liked this plant-based soup, be sure to try some of the following goodness next!
Did you make our veggie soup and like it? Share with us in the comments below and feel free to rate it, too. You can also Pin the recipe here!
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 12 oz potatoes (340 g), peeled and cubed
- 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
- 4 cups low-sodium vegetable broth (880 ml)
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes (240 g)
- 6 oz red lentils (170 g), dry
- 2 cups baby spinach (60 g)
- ½ cup fresh parsley (14 g), finely chopped
- 1 tbsp lemon juice
- Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices (cumin, turmeric, paprika, ginger, salt and pepper).
- Sauté everything in a splash of water for 5 minutes, stirring frequently.
Add liquids & lentils
- Add the vegetable broth, tomato paste and crushed tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.
- Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender but not overcooked.
Add kale, parsley & lemon juice
- Season with more salt and pepper to taste, then add the spinach and let simmer for five more minutes.
- Turn off the heat, add the chopped parsley and lemon juice and divide between serving bowls. Enjoy!
- Instead of fresh spinach, you can also use sturdy greens like kale.
- Popular swaps include sweet potatoes, winter squash, brown lentils and green beans! Find more ideas in the article above.
- Make sure to always add black pepper when using turmeric powder in your recipe to increase the health benefits.
Nutrition Information:Yield: 3 Serving Size: ⅓ recipe
Amount Per Serving: Calories: 260Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 852mgCarbohydrates: 54gFiber: 15gSugar: 13gProtein: 12g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!