Description
Indulge in the warmth and comfort of this Anti-Inflammatory Veggie Soup with Turmeric, a nourishing dish that’s easy to prepare and bursting with vibrant flavors. This hearty soup is perfect for busy weeknights or meal prep, making it a family favorite. Packed with wholesome vegetables and lentils, it’s not only delicious but also incredibly healthy. The star ingredients, turmeric and ginger, contribute to its rich flavor profile while providing potent anti-inflammatory benefits. Enjoy a bowl of this colorful soup and savor every spoonful as it warms your body and soul!
Ingredients
Scale
- 1 onion (finely diced)
- 3 garlic cloves (minced)
- 2 medium carrots (sliced)
- 3 celery stalks (sliced)
- 12 oz potatoes (peeled and cubed)
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece (peeled and grated)
- 4 cups low-sodium vegetable broth
- 8.5 oz crushed tomatoes
- 6 oz red lentils (dry)
- 2 cups baby spinach
- 1 tbsp lemon juice
Instructions
- In a large pot over medium heat, sauté diced onion in a splash of water or vegetable broth until translucent. Add minced garlic and grated ginger; cook until fragrant.
- Stir in sliced carrots, celery, and cubed potatoes for about 5 minutes, allowing them to soften slightly.
- Add cumin, turmeric, paprika, salt, and black pepper; stir to combine.
- Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a gentle boil then reduce heat to low. Simmer for 15-20 minutes until potatoes are tender and lentils are cooked.
- Stir in red lentils, baby spinach, and lemon juice; cook for an additional few minutes until spinach wilts.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg