Anti-Inflammatory Veggie Soup with Turmeric
Experience the warmth and comfort of a nourishing bowl of Anti-Inflammatory Veggie Soup with Turmeric. This delightful recipe combines vibrant vegetables, aromatic spices, and protein-rich lentils, making it perfect for busy weeknights or cozy weekends. Packed with nutrient-dense ingredients and known for their anti-inflammatory properties, this soup not only delights the palate but also supports overall wellness. Quick to prepare and easy to customize, it’s a fantastic way to sneak extra veggies into your family’s meals. Enjoy it on its own or paired with crusty whole grain bread for a satisfying dining experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
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
- 6 oz red lentils (dry)
- 2 cups baby spinach
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes
- 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 (finely chopped)
- 1 tbsp lemon juice
Instructions
- Sauté onion in a splash of water over medium heat until translucent (about 3-4 minutes).
- Add minced garlic, cumin, turmeric, paprika, and grated ginger; cook for another minute until fragrant.
- Stir in carrots, celery, and potatoes; cook for 5 minutes.
- Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a boil then simmer for 15 minutes.
- Add lentils and spinach; simmer for an additional 10 minutes until lentils are tender.
- Stir in parsley and lemon juice before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg