Anti-Inflammatory Veggie Soup with Turmeric
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.
Ingredients
- 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
Instructions
Sauté veggies
- 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.
Cook
- 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!
Notes
- 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
Calories: 260kcal | Carbohydrates: 54g | Protein: 12g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 852mg | Fiber: 15g | Sugar: 13g